Blood Orange Olive Oil Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
10
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Calories
338 kcal
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Cuisine
International
Blood Orange Olive Oil Cake
Description
Blood Orange Olive Oil Cake features blood orange zest and juice incorporated directly into a batter enriched with Greek yogurt and olive oil. The use of cane sugar infused with zest makes the cake fragrant, while the careful folding in of olive oil ensures a silky and moist crumb. Baking in a loaf pan produces a golden crust that contrasts with the soft interior. The glaze, made by whisking powdered sugar with blood orange juice and almond milk to a pourable consistency, adds a delicate citrus sweetness that complements the cake's bright, slightly tangy notes.
Baking time varies between 50 and 65 minutes, so checking for doneness with a toothpick is advisable. The cake should be sliced after cooling and can be stored covered at room temperature for up to three days. It can also be frozen without glaze, allowing convenient make-ahead options. The cake pairs well with tea or light dessert wines when served as part of a snack or dessert.
Careful preparation of the pan with parchment paper and butter-flavored shortening prevents sticking, which is important given the moist batter. Adjust the glaze thickness slowly by adding almond milk until it reaches the desired pourable texture similar to pancake batter.
Ingredients
For the cake
- 1 cup cane sugar
- 2 blood oranges zested and juiced
- 2 egg
- ⅓ cup Greek yogurt
- 1 tsp orange extract or substitute almond extract
- 1.5 oz Cointreau or orange liqueur
- 1 ½ cups all-purpose flour divided
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup + 2 Tbsp olive oil
For the glaze
- 1 ½ cups powdered sugar
- ½ blood orange juiced and zested
- 1-3 tbsp almond milk or milk of choice
Instructions
- Preheat the oven to 350°F. Line a 9x4 loaf pan with parchment paper. Grease any of the remaining exposed sides of the pan with butter flavored crisco.
- In a large mixing bowl, add the zest of 1 blood orange and cane sugar. Use an electric hand mixer or whisk to combine until zest is thoroughly incorporated and sugar is tinted orange.
- Beat in the eggs one at a time ensuring that the egg is fully incorporated before adding in the next. Then add in almond extract, Cointreau and greek yogurt. Whisk feverently.
- Pour in baking powder, salt, and flour. Whisk together until smooth throughout. Be sure to scrape the sides of the bowl to get all of the flour.
- Fold the olive oil into the batter, making it silky. Juice the 1 ½blood oranges (save the remaining ½ for the frosting) and whisk again until smooth. Note: this won't make the batter pink. If you’re looking for that, add 1-2 drops of pink food coloring.
- Bake for 50-65 minutes**Note: oven times may vary and need to adjust +/- 10-15 minutes. The loaf is finished when a toothpick inserted in the center comes out clean!
- Allow the bread to cool to room temperature before adding the glaze.
- To make the glaze, combine powdered sugar and juice/zest of blood orange and optional ½ tsp orange extract. Use an electric hand mixer to combine glaze together. It will be thick. Add 1 tablespoon of milk at a time until glaze is spreadable.
- Remove the cake from the pan and place on a wire rack. Pour the glaze over top of the loaf. For easy cleaning, I like to place a piece of parchment under the rack because inevitably some of the glaze will drip down.
- Let the glaze harden, slice and enjoy!
Notes
- Grease exposed pan sides thoroughly if the parchment paper does not fully cover the pan to prevent the cake from sticking.
- Slowly add almond milk to the glaze until it reaches a pourable consistency similar to pancake batter.
- Store the cake covered at room temperature for up to 3 days or freeze it unglazed for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 338kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 267mg | 11% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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