Blood Orange Olive Oil Cake

This cake is THEE best. Truly. If you’re looking for a yummy way to welcome a new neighbor to the ‘hood, show a new mother you care, or simply celebrate someone special in your life, this cake is the way to do it. Fresh blood oranges and extra-virgin olive oil elevate this recipe from a
traditional cake to something you’ll be more than eager to serve your friends & family members.

This cake (and it’s pretty pale pink glaze) would look gorgeous on the table during your Easter celebrations, or give you an excellent excuse to throw a fun spring-themed tea party with your
girlfriends. A slice of this stuff & a cup of tea: heaven. Put this recipe of your “need to try” list ASAP.
*Please note that although blood oranges will result in a deeper pink glaze, they can be expensive and difficult to find. Regular oranges will work juuust fine!

3 blood oranges
1 cup sugar
Buttermilk or yogurt
3 large eggs
1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
2⁄3 cup extra-virgin olive oil

1 cup powdered sugar
3 tablespoons freshly squeezed orange juice
Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
Grate zest from 2 oranges and place in a bowl along with the sugar.
Using your fingers, rub the ingredients together until the orange zest is evenly distributed.
Supreme an orange by cutting off the bottom and top so the fruit stands upright on a cutting board. Cut the peel away, following the curve of the fruit with your knife.
Cut orange segments out of the connective membranes. Place in a bowl.
Repeat with another orange.
Break up the segments with your fingers until the orange pieces are small enough to fold into
your batter.

Halve the third remaining orange and squeeze juice into a measuring cup. You will have approx. 1⁄4 cup of juice. Add buttermilk (or yogurt) to juice until there is 2⁄3 cup liquid altogether.

Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones.

Switch to a spatula and fold in olive oil a little at a time. Add orange pieces. Fold and scrape batter into greased pan, smoothing the top.

Bake the cake at 350 degrees for 55 minutes, or until a knife inserted into the center comes out clean. Let cool to room temparature. Unmold cake and place on a rack. Pour glaze over the cake, letting it drizzle over the sides. The glaze will take a while (1-2 hours) to properly set, so don’t wait to do this if you plan to serve the cake the same day, though it can be sped up by
placing the glazed cake in the refrigerator for 30 minutes or so.

And there you have it, folks. Please don’t let a few of these seemingly odd instructions psych you out of whipping this up, because IT. IS. SO. WORTH. IT. Everyone within a mile radius will be glad you did, too. If you try this out for yourself, let us know! We’d love to hear how this recipe worked out for you.


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