How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person

How To Make Blood Orange olive oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person
This episode is all about covers — Claire presentations you how you can make the beautiful duvet big name of Dessert Person, AND debuts the quilt of her NEW book, What’s for Dessert!!!!!

The book is out Nov. 8 and is to be had for preorder now thru this hyperlink:

What’s for Dessert is a whole-hearted party of candy flavors featuring over 100 recipes for a wide variety of truffles from chilled and frozen truffles to these made at the stovetop and within the oven. What all of them have in not unusual is a streamlined method and a new-classic really feel. Preorder your replica 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 massive eggs (5.3 oz. / 150g)
1 1/4 cups extra-virgin olive oil (9.9 oz. / 280g)
Plain whole-milk yogurt, calmly 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

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28 thoughts on “How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person”

  1. I am appalled that I was not (am now) subscribed. I even have a copy of Dessert Person. I am disappointed that I've seen every episode but was never subscribed. I am sorry Claire.

  2. Dessert person is one of my favorites, if not the one, cookbooks…so excited for the new book! I am Italian, is there a way to pre-order the new book within the UE or I will have to wait for some UE seller to stock it at the end of the year?

  3. SO exited for the new book!!! I’m pre-ordering it right away!
    Question: is it possible to make that glossy, silky, caramelised top with some other fruit, like apples or apricots?

  4. I have quite a few cook-books. Dessert Person is the only one where every recipe I've made has turned out amazing, so I'm really looking forward to the new book. Also sidenote: I really hope you haven't gotten rid of the metric measurements.

  5. how about a new kinda gourmet makes-ish idea? hear me out: its like gourmet makes but this time claire makes the rules and we don't really care about the appearance or whether the chocolate is tempered or not. cuz lets be real, who is actually gonna temper the damn chocolate when they make it at home?

    but the main idea is, making something that tastes similar, gives the same sensation but its healthier.

    cuz let me tell you i learned SO much technique from gourmet makes. and i must admit it was really funny to see claire have a breakdown bc the m&m's weren't perfectly smooth but i mean who cares really if they are smooth?

    also it doesn't always have to be packaged food. it can be something else also.

  6. 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 🥰

  7. 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! ♥️

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