How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person
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- เผยแพร่เมื่อ 27 ม.ค. 2025
- How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person
This episode is all about covers - Claire shows you how to make the gorgeous cover star of Dessert Person, AND debuts the cover of her NEW book, What’s for Dessert!!!!!
The book is out Nov. 8 and is available for preorder now through this link:
geni.us/WjcIbfp
What’s for Dessert is a whole-hearted celebration of sweet flavors featuring over 100 recipes for all kinds of desserts from chilled and frozen desserts to those made on the stovetop and in the oven. What they all have in common is a streamlined approach and a new-classic feel. Preorder your copy now!!!
#Cake #ClaireSaffitz #Dessert
Blood Orange and Olive Oil Upside-Down Cake
Special Equipment:
10-inch springform pan, stand or hand mixer
Extra-virgin olive oil for the pan
4-medium blood oranges (about 1 1/2 lb / 680g)
1 1/3 cups sugar (9.3 oz / 263g)
1 1/3 cups cake flour (5.5 oz / 156g)
1/2 cup semolina flour (2.8 oz / 82g)
2 teaspoons baking powder (0.28 oz / 8g)
1/2 teaspoon Diamond Crystal kosher salt
3 tablespoons Grand Marnier (1.5 oz / 43g)
1 tablespoon finely grated orange zest
1 teaspoon orange blossom water or vanilla extract
3 large eggs (5.3 oz / 150g)
1 1/4 cups extra-virgin olive oil (9.9 oz / 280g)
Plain whole-milk yogurt, lightly sweetened for serving
Video Breakdown
0:00 Start
0:01 How To Make Blood Orange and Olive Oil Upside-Down Cake
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
We shot this a few months back… my calculations were a bit off. 😅 Help Claire reach 1 million!!
At least you brought up the possibility in the intro 😄
SO CLOSE, Vincent. So close. Only 19k away.
who’s better than us?!
Almost there. She'll get it soon.
What I'm more pissed at (rather than the million subs fumble) is that the blood orange season is passed by three weeks. 😁
Two Things:
1. So excited for your new cookbook
2. Not gonna lie. It's a little trippy to see that side of your apartment! It's like seeing the muppets' feet on Sesame Street. Theoretically you know it exists, but you hardly ever see it
It's like if a TV show turned the camera around and showed the set lighting.
You are one in a million to us, Claire!! Thank you for everything!
I’ve made this five times now and this is what I’ve learned- a mandolin makes slicing thin MUCH easier (but be very very safe!! Ideally use mandolin gloves!), 2-3x the slurry is 👍🏼, aaaand I wrap the bottom of the pan in foil because my springform is a jerk that sometimes leaks slurry 😑
OHHH! And pairing it with JENI’S goat cheese & cherry ice cream is GOD TIER
I will die if Claire's verdict is ever anything other than 'mmm'
I have no access to blood oranges, so I made this cake with ordinary oranges. It lacked the glistening colour, but was still beautiful and truly delicious. I enjoyed it a LOT. I didn’t have the patience or skill to cut super thin orange slices, but the peel caramelised and was still delicious. Thanks Claire.
ive made this cake, and it was one of the best ive ever had. not just made myself, but HAD in my whole LIFE! i love dessert and sweets, and have been baking a lot the last year or two from a variety of sources, but claire's recipes are the first and often only to make me realise that desserts can be just as complex and balanced as savoury food. this cake is juicy, sweet, bitter, savoury, has amazing textures. its perfect. i'm sure it would be great with regular oranges as well, but the blood oranges make it one of the nicest looking cakes ive made too.
wow, i'll definitely have to try it out soon then !!
Thanks for celebrating us mama. We are going far
Have you tried putting your parchment paper over the bottom piece then clamping the ring on? It gives you a perfect amount of paper and any batter that wants to travel stays put.
Let's like, comment and share!! CLAIRE DESERVES IT!!!
My boyfriend bought me Dessert Person for Christmas 2020 and the first thing I ever made was this cake. It's incredible! I called it a grown up cake cause it has so much complexity with the olive oil, blood orange, semolina and the grand marnier.
Thank you so much Claire for sharing your recipes!
I know what I'll be wishing for this coming Christmas.
And if I don't get What's for Dessert I'll buy it myself the day after!
that boys a keeper David 😂 thats such a nice gift
The purple background with the green bowl?? *literal chefs kiss*
From, "I don't know why I have it [on my shelf] I'm not gonna hang it", to, "Let's get to 1M so I can get another plaque from TH-cam". *wipes away tear*
Look who's a full blown TH-camR now!
One of these days, she's going to say "be sure to like and subscribe!" like Vinny always wanted.
@@vigilantcosmicpenguin8721 the day she says, "ring the bell to get notified every time we post" I'll literally fall out of my chair.
The sad thing about my baking journey is that I got into baking seriously in 2020, but in October of 2021 was diagnosed with Hashimotos and needed to cut out all grains. This has changed my baking into science experiments and I wish it were as easy as just following a recipe! I've pre-ordered the book regardless as I will be attempting to convert recipes as I've done with a few from Dessert Person. Keep making awesome recipes and videos Claire. I love them and will continue to follow!
I'm sorry to hear about your diagnosis. My mother-in-law says she has hashimoto's, but eats whatever she wants. Does that make sense? It just seems odd because all the things she's supposed to avoid, she eats.
@@susana_iglesias I can't speak to your MIL's diet needs, as symptoms can be varied and that'd be between her and her doctor. I hope she's doing well regardless. It certainly is hard not to eat all the treats! There is a reason that gluten is in things... it makes them tasty! I miss bread!
I have made this cake a few times this winter and spring and it was always gorgeous and DELICIOUS. This week I made it with sour cherries i picked and then pitted from my tree. It was sublime. I basically just subbed cherries for blood orange with no other changes. Used a sugar and juice slurry and everything the same. Claire, your recipes are all so great and your instructions are so informative and helpful.
I love when we get to see the camera and sound guys paying attention and absorbing what Claire is saying. It’s just so cute to me ☺️ I love that they actually listen to her and learn
I made this cake, it's SO GOOD. Note: I did not use springform pan. I used an 8 inch cake pan; brushed the sides and bottom with oil, and lined the bottom with parchment. I also brushed the parchment very well with oil. After 15 mins of cooling, I ran a knife along the edges of the pan and then sort of wiggled the cake left/right/forward/backward to dislodge it from the bottom, and turned it onto a wire rack. The cake came out VERY easily.
I'm in India and don't have access to blood oranges, so I used seasonal oranges called kinoo. Turned out excellent.
I didn't have grand marnier, so I subbed it with cognac.
Hey guys, it's me, the millionth subscriber. Claire, thank you so much for making this video for me.
That one-more-minute monologue, Claire just being Claire. Love you guys, happy almost 1 Mil ! Congrats!
I'm happy to see you doing great after BA. You were my favorite person on there. Go Claire!!!
This cake is delicious and beautiful! Moist crumb and the slightly bitter carmelized orange peels on top is a nice contrast. I made this gluten free by substituting Cup-4-Cup and amaranth flour for the cake and semolina flours, respectively. Just needed to increase the bake time 5ish minutes. Highly recommend this recipe!!
Congratulations to Claire, Vinny and the whole team! So excited to see where you and team go from here. Also Claire, LISTEN TO BLOOD ORANGE. Dev Hynes is an absolute genius
book pre-ordered ✅ i can’t wait! also, in case you haven’t heard it enough, i love LOVE that cover. and the colors.
Your intro is probably the only one on TH-cam that is worth watching
feel like ive waited all my life for this day
I used Fiori di Sicilia instead of Vanilla or orange blossom water. It is a lovely mix of vanilla and citrus extract.
The new book looks and sounds AMAZING. From the description alone, I can't wait to make those recipes. And the cover is a dream (I love the nod to its big sister, Dessert Person, both in the subtitle and in the secondary font used). Can't wait!
I made this one year for Christmas, and it has become my mom's favourite cake. I come back to this video often for Christmas, as well as her birthday. It's the only thing she wants me to make now.
2:04 "When I grew up in the supermarket.. " I couldn't stop laughing at it sounding like you grew up in the supermarket 🤣.
I'm surprised Vinny didn't challenge that statement.😂
So _that's_ why she's so good at food!
I've been eye balling that cake for months now and just need to get off my butt and make it. Eh close enough to 1 million, it's astonishing how fast this channel grew, but us Claire fans are really surprised 😃
I got the dessert person cookbook for Christmas and I’ve made this cake 3x. Once with blood oranges, once with cara cara oranges and my favorite way was with tangerines. It always turns out great and is such a crowd pleaser!
Hi Grace :) You obviously have some experience with this cake, so I wanted to ask you: Do you think it would be able to make this dough with less olive oil? It just seems like a huge amount to me. Do you think it would be possible to substitute some of the oil volume through something like apple purée?
@@HenryPiffpaff I don't know if you made the cake yet but the cake doesn't come out oily at all and needs the big quantity of oil since it's the fat of the recipe. It's honestly stunning, one of the best texture cakes I've ever had and it tastes so so so good. Try it!
@@soniamansukhani5862 Wow, thanks for the answer, Sonia! :) I haven't baked it yet, but I'm sure going to.
The "Verdict: MMM" bit makes me smile every single time 🥰
I made it today! The cake was beautiful and delicious. Even though I sliced the oranges super thin, the orange rind did not cook well enough for our liking and was very bitter. I was able to save it by removing the oranges and creating a blood orange syrup to soak it in instead. If I were to make it again I might cook the oranges ahead of time similar to how candying orange slices works.
i've made this cake four times now in a pretty short span of time, it's PERFECT.
Hi Brittany :) Do you think you could substitute some of the oil with something (like apple purée maybe)? It just seems like a huge amount of oil to me, that's why I'm asking. I want to be able to eat more than one piece of this cake without immediately growing a food baby 😃
FINALLY! I had soooo much difficulty making this from following the book and knowing what a "juice slurry" was supposed to look like
congrats on ≈ 1 MILLION Sub Claire! you've earned every one of them!
i am a huge insomniac and my sleeping tablets make me very anxious. i love these videos in the background because they relax me. thanks claire 🫶🏻❤️
I have no intention on making any of these recipes (because I have a shit oven, I would love to once I get a new one tho!) but I watch every single baking video Claire makes. Congrats on almost 1 mil!
Claire! Can’t wait for you new book and we’re baking Blood Orange cake tonight! So great to see you again. One thing - you need to put a pair of Google eyes on your stand mixer! It’s HILARIOUS! ♥️
Hi Claire,
I’ve been struggling for the past couple of months with finding motivation to do anything. However, recently I’ve been watching a lot of your videos and regained my interest in baking! I’m so excited to try new things and I’m so happy you share all of your recipes with us. I haven’t bought your book yet, but I’m so excited for the new one. Planning on buying both lol. I’m not sure if you take requests, but if there’s anyway you can make a video on banana cream pie, I’d be so grateful! It’s my boyfriend’s favorite and his birthday is coming up early July-I want to try and surprise him with a homemade pie :3 thank you so much for all the time and effort you put into these videos. And thank you to the crew behind the cameras
CLAIRE you deserve this so much!!! So happy you doing your own thing has been successful for you! We’re all here supporting you ❤️
Congrats on a second book completed! Truly amazing
There’s so much technical knowledge in this video, I love it 😍 can’t wait for the new book!!
Oh my goodness! I did this recipe but substituted with summer ingredients. Subbed the blood orange with peaches and the grand marnier with melon-cello. It is devine!!!!
I'm vegan and haven't been eating sugar in a few months, but every Thursday I enjoy watching you bake stuff that I could never eat. There is something relaxing about it
omg one of my favorite recipes in the book!! i love mixing the citrus. and i protect that grand marnier with my life.
What olive oil do you recommend? How good should it be? Not sure if you can even recommend brands. Thank you! -Patty
Great recipe.
I have taken to using my emersion blender for the "mayo" making portion of the show.
Great uniform emulsion
The best variety of blood orange is Moro. Make sure if you like the dark red flesh look for the darkest red skin ones.
Made this cake twice in a week with huge succes!! I It is such bliss to be able to bake/eat cakes with more interesting and complex aromas, it brings more joy and exitement to my live. To bake the recepes from your book, the baking makes me feel super proud and excited and eating it makes me feel like a queen. 😀Ps. First time I didn't had semolina flour and swopped with almond flour, which turned out great as well.
The homemade vanilla jar is back!!
Congratulations Claire! My husband bought me Dessert Person when it first came out, and it has to be my most favorite cookbook in my arsenal! It is very well loved with dog eared pages and stains ❤️ It almost resembles my copy of my The Original NYT cookbook. I got bit by the baking bug when I was about 8, and now that I am 45 I haven’t looked back. Funny that I think of Claire like Julia Child. Of course as a younger version with a modern take on dessert cuisine! Btw, I just pre-ordered the new book 😉
This is the sweetest comment ever!
I would love to Claire visit other countries and make desserts and cakes with locals
I got Dessert Person for Hanukka, and was SO excited when blood oranges showed up in our local store. Recipe came out so well, I had so much fun making it 🥰
Could you briefly discuss the type of olive oil you prefer to use? Mainly off the shelf or the good stuff, as you probably can’t mention brands.
1:37 AHHHH it's so pretty and i love how your outfit matches!!!
Can semolina be replaced with any other kind of flour?
I’ve made it with corn meal!
Thats the prettiest way I've seen fruit used on a cake
Yay! Congrats on (almost) 1 million subscribers! I can’t wait until your next book comes out!
I’m in Northern California and just picked up some beautiful organic blood oranges from my local farmers market *and* a new bottle and if local (and very good) olive oil. Now I know what I’m going to do with them :) cannot wait!
I feel like crew love to work with Claire since then can taste so many delicious food at all times AHHH
i made this cake for guests today and everybody loved it!!! claire pulls through once again
this cake is so beautiful!
th-cam.com/channels/SupfvneB-EGMIJ8o9RZ94g.html
Let's push for 1M wooh! Congrats in advance!
So so soooo excited for your new book. As someone who fell in love with baking through using your book and watching these videos the news of this newest book today was nothing short of incredible. Pre-order already done and the countdown is on!!
Kkk
as someone from Spain, all my cakes are olive oil cakes 😂 congrats on (almost) 1 million!!
Wait lol "are some wet ingredients wetter than others"?? This seems like a valid question! When I reduce sugar in recipes to cut sweetness , I wonder if I should add in oil or milk as a sub to prevent it from getting to dry. Similarly, like oil is a lot "wetter" than milk in baking, in that it keeps the product a lot moister than milk. Idk whatever, I heard you, Cal!
I made this twice and it wasn’t quite perfect either time. But still delicious! Your guidance is so welcome! I’m excited to try this again.
I will definitely make this cake but my wife isn’t an orange cake fan. Do you think this could also be done with lemons? Replace the grand marnier with limoncello?
Made this for a dinner party. My "slurry" wasn't very vibrant in color so I added more juice. It made the cake a beautiful bright color but left the sugar content too low and my orange peels were a bit bitter. I should have trusted the professional (Claire) not my own creepy eyes. Overall though the cake was good. Thanks for sharing your recipe! It was a real adrenaline rush flipping the pan over haha
Learned something new today. Thank you
The only upside down cake I've made is pineapple, in a caramel, in a cast iron skillet. This cover always fascinated me, I could never figure out how you made it. This is something I really need to try.
Made this tonight and it looks too beautiful to eat! Used a 9" springform and made a little mini cake in the bottom of a loaf (without the oranges). My only issue was that my springform leaked so it didn't get AS soaked as it could with the syrup, but still delicious!
This was the first recipe I made from this cookbook so it has a special place in my heart.
Pro tip, you can dehydrate your extra slices of blood orange and use them as really unique cocktail garnishes.
Or cook them in sugar syrup for a great candy.
Congrats on a million-ish subs! 😂
Just preordered one for me and one for my mom! So excited for this next book. My mom and I just spent a weekend baking a few things from dessert person together: oat and pecan brittle cookies, brown butter chocolate chip cookies, and croissants!! We had so much fun, and really just love the way Claire explains the recipes throughout the book. Highly recommend getting her books!
Made this cake twice so far! It’s a big hit when you take it to a party! So impressive looking
Hi Nikolas :) Do you think it would be possible to make this cake with less oil in the dough? Like substitute some of it through apple purée or something like that?
@@HenryPiffpaff I mean….it’s an olive oil cake…it’s kind of the star ingredient not just for the fat but for the flavor.
When I've seen this on the cover I've thought it has to be hard to make, but seeing Claire prepare this cake now I actually think it's not that hard - gotta give it a try! I'll just have to get my hands on some blood oranges :)
its not hard at all! slicing the oranges thinly is the most difficult part of it but once thats done its pretty simple!
The most fun recipes are the ones where the result looks harder than it is.
Gosh that cake looks so delicious, blood oranges are really tasty and I love that cake recipe.
Could I use orange extract and vanilla in place of the orange liqueur or is the vanilla enough of a substitute?
IM SO PROUD OF YOU! i’ve been following you for so long and think you’re a genius 😭
Just bought your book. I watch your channel often. And this cake looked so delish I decided I need your book. I was at the book store and happened upon it while my bf and I browsed the cookbook shelves and I bought it. It rests beside my ancient Mary Margaret McBride Encyclopedia of Cooking. Can't wait to try some out.
Hope you enjoy the book!
I’m 1:57 into the video and I paused it to the preorder the book. I’m so excited!! 🤩🤩
Commenting for the algorithm so Claire can get to 1 million! 💕
YAY!! You hit 985K!!!!!
I just baked this for my in laws during the weekend. Theres a new sheriff in town 😎 Im never using butter in cakes again, olive oil is the way to go. Thanks Claire, congrats on the new book
I made this for the first time recently and it was so special. My family loved it. It’s such an interesting cake with such wonderful flavor and texture. I used apple juice and vanilla in place of alcohol and orange blossom water. Still so delicious and complex. I also used “red” oranges instead of blood oranges. I thought they were the same but the red oranges were more pink than dark red or purple.
So excited about the new book. I just preordered 2!
What can I use instead of grand marnier?
New book sounds great AND uses my favorite typeface for the title! Sold!
What typeface is that?
@@vigilantcosmicpenguin8721 ITC Bookman with a few of the swash characters thrown in. It got used a lot in the 60s and 70s.
What a convenient day for me to realize I wasn’t subscribed yet lol. Congrats on (almost) 1 million!
We actually got blood oranges for three months in Montana this year (huge improvement; thanks Bountiful Baskets) and we made this multiple times. It's probably my favorite recipe in the whole book.
Got your cookbook from the library finally!! I've already done the quiche, and am going to try making the spelt croissants and a couple cakes (since my bday is around the corner). When opening the cookbook and reading the intro, it had such chef gusto vibes - Anyone Can Cook. Your perspective is so refreshing - thanks for all the fabulous ideas! So excited to try as many as I can before I have to return the book
Dying over here.. lol Looked great.
Thanks for the video
*7K left to go! c’mom 1M!* 👏🏼
I'm lactose intolerant this cake is perfect for me 😁😁😁
I would have loved my blood oranges to have that beautiful ruby color!
Do I have to wait for tomorrow to try it? Smells delicious!
I literally paused this video to preorder the new book. I'm so excited!!
Woooohooo! Congratulations on the million subscribers! Love everything you do and I hope you continue to succeed in life and share your love of baking and desserts with us! Also, I can't wait to buy your second book to add to my growing bookshelf 😁🎉❤️