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:
https://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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Claire Saffitz on Instagram: https://www.instagram.com/csaffitz/​​​​​
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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