Olive Oil Cake with Buttercream Frosting and Sour Candied Oranges
Pastry chef Paola Velez's stunning buttercream-coated olive oil cake is made with a bit of buckwheat flour, which adds color and a deep earthy flavor to the cake. It's garnished with candied oranges that have been dredged in a mixture of sugar, salt, and citric acid. The combination turns the oranges into a chewy, sweet-salty-tangy treat reminiscent of candy. The orange slices are a striking garnish for the cake on their own, but you can also add edible flowers or leaves for an extra flourish.