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Blood Orange Olive Oil Cake Recipe

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 minutes
Cook Time 40 minutes
Total Time 1 hour
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
 

  1. Preheat the Oven Preheat to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment paper.
  2. Mix Wet Ingredients In a large bowl, whisk eggs and sugar until light and fluffy. Add yogurt, olive oil, zest, and juice. Mix well.
  3. Combine Dry Ingredients In another bowl, sift together flour, baking powder, and salt.
  4. Mix Wet & Dry Slowly stir the dry mix into the wet ingredients until just combined. Avoid overmixing.
  5. Bake Pour the batter into the prepared pan. Bake for 35–40 minutes or until a toothpick comes out clean.
  6. Cool Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. 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.