If you’re seeking a moist, flavorful, and delicious blood orange olive oil cake recipe that combines richness with the vibrant zest of blood oranges, this recipe is your perfect match. Whether you’re a seasoned baker or a novice in the kitchen, it offers a delightful experience that’s both simple and rewarding.

Blood Orange Olive Oil Cake recipe

If you're craving a moist, fragrant cake with a unique citrus zing, this Blood Orange Olive Oil Cake is your perfect choice. Combining the richness of the extra virgin recipe for blood orange olive oil cake with the tangy sweetness of blood oranges, this cake is simple to make and perfect for brunch, dessert, or an afternoon treat.

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Prep Time 10

Cook Time 40

Total Time 1

Servings: 4 people

Course: Dessert

Cuisine: American, Mediterranean

Calories: 318

Ingredients Equipment Method Notes

Ingredients

3 large eggs Room temperature
1 cup granulated sugar
1/2 cup Plain Greek yogurt Full-fat or low-fat
1/2 cup Extra virgin olive oil Fruity and high quality preferred
2 Blood oranges Zest Use a fine grater
1/4 cup Fresh blood orange juice About 2–3 oranges
1 1/2 cup All-purpose flour Sifted
2 teaspoon Baking powder Levelled
1/2 teaspoon Salt Fine sea salt preferred

Glaze (Optional):

1 cup Powdered sugar Also known as icing sugar
2 teaspoon Fresh blood orange juice Adjust to reach desired glaze texture

Equipment

1 9-inch round cake pan For baking the cake evenly
2–3 Mixing bowls One for wet, one for dry ingredients
1 Whisk For mixing the batter
As needed Parchment paper To line the cake pan and prevent sticking
1 Wire rack For cooling the cake after baking

Method

Preheat the Oven Preheat to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment paper.
Mix Wet Ingredients In a large bowl, whisk eggs and sugar until light and fluffy. Add yogurt, olive oil, zest, and juice. Mix well.
Combine Dry Ingredients In another bowl, sift together flour, baking powder, and salt.
Mix Wet & Dry Slowly stir the dry mix into the wet ingredients until just combined. Avoid overmixing.
Bake Pour the batter into the prepared pan. Bake for 35–40 minutes or until a toothpick comes out clean.
Cool Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze (Optional) Mix powdered sugar and blood orange juice until smooth. Drizzle over the cooled cake.

Notes

Use Room Temperature Ingredients: Ensure eggs, yogurt, and juice are at room temperature before mixing. This helps them blend smoothly and creates a better cake texture.
Don’t Overmix: Gently fold the wet and dry ingredients to avoid a dense cake. Overmixing can deflate the batter and ruin the airy texture.
Zesting Tip: Zest the blood oranges before juicing them. It’s much easier and prevents waste.
Glaze Consistency: Adjust the thickness of the glaze by adding more powdered sugar (for thicker) or more juice (for thinner), depending on your preference.
Flavor Boost: For extra depth, add a splash of vanilla extract or a pinch of cardamom to the batter.
Citrus Substitute: If blood oranges are out of season, navel oranges or Cara Cara oranges are great substitutes.
Storage Advice: If glazed, let the glaze set before storing. Wrap the cake loosely in wax paper or parchment to avoid sogginess.
Freezing: This cake freezes well (without glaze). Wrap in plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature.

Why You’ll Love This (recipe for Blood Orange Olive Oil Cake)

Moist and Flavorful: The use of olive oil ensures a moist crumb, while blood oranges add a unique citrusy flavor.
Simple Ingredients: uses common pantry items, making it accessible for spontaneous baking sessions.
Versatile: Perfect for brunch, dessert, or a sweet snack with your afternoon tea.

Serving Suggestions for Orange Olive Oil Cake

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an added touch, garnish with thin slices of blood orange or a sprinkle of zest.

Storage (Recipe for Blood Orange Olive Oil Cake)

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to a month.

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	~310 kcal
Total Fat	15 g
Saturated Fat	2 g
Cholesterol	60 mg
Sodium	160 mg
Total Carbohydrates	40 g
Dietary Fiber	1 g
Sugars	24 g
Protein	5 g
Vitamin C	8% DV
Calcium	6% DV
Iron	8% DV

Note: Nutritional values are approximate and can vary based on specific ingredient brands and optional additions like whipped cream or ice cream.

Conclusion

Whether you’re celebrating a special occasion or simply craving something sweet and satisfying, this Blood Orange Olive Oil Cake recipe is a showstopper. With its moist texture, bright citrus notes, and easy-to-follow method, it’s a treat that delights every time. The balance of rich olive oil and the vibrant zest of blood oranges makes this cake a refreshing twist on a classic. Bake it once, and it may just become your go-to dessert all year round!

Indulge in the vibrant flavors of our blood orange olive oil recipe with Flavor, where citrusy zest meets rich, moist texture. Perfect for any occasion or a special treat just for you. Don’t wait to brighten your day with this unique, delicious cake. Order now and experience a slice of pure bliss

FAQs

1. Can I use regular oranges instead of blood oranges?

Yes! The flavor will be less berry-like and slightly more tangy, but still delicious.

2. Is this recipe dairy-free?

By swapping Greek yoghurt for a plant-based yoghurt, it can be made dairy-free.

3. What type of olive oil is best?

Extra virgin olive oil gives a richer flavour, but any light or fruity olive oil will work.

4. Can I bake this in a loaf pan?

Yes, but you’ll need to increase baking time by about 10–15 minutes. Always do the toothpick test.

Blood Orange Olive Oil Cake recipe:A Zesty Delight