Blood Orange Olive Oil Cake
User Reviews
5
Blood Orange Olive Oil Cake
Description
The Blood Orange Olive Oil Cake features a mix of all-purpose flour, salt, baking powder, and baking soda to create a light structure. Whisking eggs, sugar, and blood orange zest until fluffy adds air for a soft texture. Slowly incorporating olive oil, milk, and fresh blood orange juice enriches the batter, balancing moisture and tang. Baking at a moderate temperature ensures an evenly cooked cake with a tender crumb. Once cooled, whipped cream and citrus slices provide a creamy topping and visual appeal.
The cake’s delicate citrus notes and moist texture make it suitable for dessert or an afternoon snack. It can be served plain or with a dollop of whipped cream to complement the olive oil’s richness.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cup sugar
- 3 egg
- 1 tablespoon citrus zest I used blood orange in this recipe
- 2 tablespoons citrus juice Again, I used blood orange, fresh
- 1 cup extra virgin olive oil use the highest quality olive oil you can
- 1 1/4 cup milk whole
- Whipped Cream for topping
- citrus for decoration, slices
- mint for decoration, slices
Instructions
- Mix the flour, salt, baking powder, and baking soda in a small bowl. Set aside.
- In the bowl of an electric mixer, mix sugar, eggs, and zest with the whisk attachment. Mix on high speed for about 5 minutes. The mixture should be thick and fluffy.
- Keep the mixer running and add olive oil a little at a time. Reduce the speed and add milk and juice. Then add the dry ingredients and mix until just combined.
- Grease the bottom and sides of a springform pan and then pour the batter into the pan.
- Bake at 375 for 40-45 minutes, or until a skewer inserted into the middle of the cake comes out clean. If the top starts to brown too fast, lower the temperature to 325 and cover it with tin foil. Let the cake cool for about 10 minutes in the pan. Then, move the cake to a wire rack.
- Let the cake cool completely. Then, top with whipped cream and sliced citrus.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 243mg | 10% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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