Tunisian Orange-Olive Oil Cake, or Gateau a l'Orange, uses beautiful blood oranges; peels and all.
Blend these in your food processor along with olive oil to create a beautiful pink creamy mixture.
Beat eggs, sugar and vanilla together in a bowl and then alternate between folding in the orange/olive oil mixture as well as the traditional baking ingredients -- flour, baking powder and baking soda.
Pour the batter into a buttered and floured springform pan.
Cook until a toothpick stuck into the middle of the cake comes out clean.
Top with powdered sugar and serve.
I had really high hopes for the cake because I loved the batter, but once again, it's just not sweet enough for my taste buds that I can really consider it dessert. Luckily, I've had some frozen buttercream frosting waiting to be used, so this was my perfect chance.
oranges -- $1.55
eggs -- $1.09 (2 left)
Total Cost of Tunisian Orange-Olive Oil Cake: $2.64
($.30 per serving)