Blood orange cake with olive oil recipe

Blood orange cake with olive oil recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Orange cake

A very juicy orange cake with gorgeous citrus flavour. Don't be put off by the olive oil - baking with olive oil produces fabulous results, is healthier than butter and leaves no trace of 'olive' flavour.

41 people made this

IngredientsServes: 1

  • 3 blood oranges, 2 of them organic
  • 210g caster sugar
  • 4 tablespoons buttermilk
  • 3 eggs
  • 250g plain flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 50ml extra-virgin olive oil

MethodPrep:20min ›Cook:55min ›Ready in:1hr15min

  1. Preheat the oven to 180 C / Gas 4. Grease a loaf tin.
  2. Grate the zest of two blood oranges. Squeeze juice from all three of the blood oranges.
  3. Process the sugar with the orange zest in a food processor to impart the sugar with a lovely orange flavour.
  4. Mix orange juice with buttermilk. Mix in the sugar and then the eggs one by one. Finally, stir in the olive oil.
  5. Mix flour, baking powder, bicarb and salt. Mix well with the wet ingredients.
  6. Pour batter into prepared loaf tin and place into the preheated oven and bake for 55 minutes. Check it is cooked with a skewer. Cool on wire cake rack.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (2)

Baked this today. I used Self Raising flour and 1 teaspoon of Baking Powder and left the Baking Soda (bicarbonate of soda) out. Did not use Buttermilk as i felt i had a lot of orange juice as liquid. I added a few drops of Orange Essence. I put everything into the bowl at the same time. Whisked with electric whisk for 2 minutes and transferred it to a 2lb loaf tin lined with a liner. Baked at 170 celcius for 50 mins. Perfect result. Served with chocolate sauce!!-13 Jan 2018

January: Olive Oil Blood Orange Cake

My first bake for the year, Olive Oil Blood Orange Cake, comes from a 2011 Smitten Kitchen recipe. We really like this cake in my house. We like it enough that even though the recipe requires some extra effort, I still make it every January. I’m kicking off with this as the first recipe of the year because I only make it in the winter. Blood oranges are in season right now, and it is a pretty short season. Traditionally Ryan requests olive oil blood orange cake as his birthday cake, so I made it this past week and we snacked on it for about four days.

My January 2021 Olive Oil Blood Orange Cake.

I don’t think this cake is technically difficult to make, but to be completely honest: it is a bit of a pain to make compared to your most basic pound cake or quick bread. It involves some extra labor and makes a few extra bowls dirty, so I just want to be up front about that. Mentally prepare yourself to get your hands covered in blood orange juice. But the final result is reliably delicious.

Before you turn the oven on, read the entire ingredient and equipment list and make sure you have everything you need. This cake will take about two hours from start to finish (including bake time).

Ingredients List

3 blood oranges
1 cup sugar
Scant* 1/2 cup buttermilk or plain yogurt
3 large eggs
2/3 cup extra virgin olive oil
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

*In baking, a scant measurement means to fill just below the line. So for this, do just shy of a half cup of buttermilk or plain yogurt.


standing mixer if you have one, if not a hand mixer is fine

at least three mixing bowls - a small, medium, and large and a liquid measuring cup

Time to bake

Pre-heat your oven to 350 degrees, and prepare your loaf pan. The original version of this recipe just says butter the pan, but I line all my cake and loaf pans with parchment paper, in addition to using butter or oil to grease the pan.

I think I’ve made this recipe 10 times. This was my best “supreme” job yet.

Put your one cup of sugar in a large mixing bowl or the bowl of your standing mixer. Grate in the zest of two oranges. Rub the zest into the sugar with your fingers so the zest is combined throughout and the sugar has a light orange hue. Put the large bowl aside.

Take the two oranges you zested, and now “supreme” them (this recipe is the only time in my life I’ve seen this technique). Essentially, you want to get all the flesh of the blood oranges out of their membranes so you are just putting the juice and flesh in the cake - no peel, pith, or membrane. This is how Smitten Kitchen describes it:

Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

Take your third orange, which has been untouched up until now, cut it in half, and squeeze the juice of half the orange into a liquid measuring cup. You want about 1/4 of a cup of juice. Add your buttermilk or plain yogurt until you have about 2/3 of a cup. Pour that mixture into the large mixing bowl you put aside with the sugar and zest in it. If you are using a standing mixer, use the whisk attachment to mix together. Whisk in the three large eggs, one at a time, and the 2/3 cup of olive oil.

In a separate medium bowl, whisk together your dry ingredients: 1 and 3/4 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

Switch to the paddle attachment on a standing mixer on low speed, or a wooden spoon if you were using a hand mixer, and gently stir the dry ingredients into the wet. Once the streaks of flour have disappeared into the batter, stop stirring.

Finally, fold in those orange fragments you worked so hard to supreme! Feel free to watch the “fold in the cheese” scene from Schitt’s Creek if it speaks to you now.

Pour the batter into your prepared 9x5 cake pan, and put it in your 350 degree oven for 50-55 minutes, until the outside of the cake is golden. You know it is done when a knife or toothpick inserted into the center of the cake comes out clean, with no bits of batter sticking to it. If there is anything on the knife, put it back in for another 5 minutes and repeat.

Let the cake cool in the loaf pan for about 10 minutes before you remove it (and if you used parchment paper in the beginning, this stage should be easier) and let it finish cooling on a wire cooling rack. I keep our cake on the counter under a dome to keep it fresh. It usually lasts about 4 days before it starts to dry out.

Blood Orange Olive Oil Cake

  • Quick Glance
  • (2)
  • 20 M
  • 1 H, 20 M
  • Serves 8 to 10

Ingredients US Metric

  • 3 blood oranges
  • 1 cup granulated sugar
  • Sour cream
  • 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, plus more for the baking pan
  • Honey Blood Orange Compote, for serving (recipe follows)
  • Whipped Cream, for serving, optional


Preheat the oven to 350°F (176° C). Oil a 9-by-5-inch loaf pan.

Grate the zest from 2 of the blood oranges and place it in a bowl. Dump in the sugar and, using your fingertips, rub the ingredients together until the sugar is evenly flecked with the zest and the smell is irresistible.

Supreme two oranges: Lop off the bottom and top so a bit of the fruit is exposed and the orange can stand upright on a cutting board. Starting at the top, cut away the peel and white pith with the tip of your knife, following the curve of the fruit. Slice down one side of a section and the other, using your knife to wiggle the fruit out, releasing it from the membranes and letting it fall into a bowl. Repeat with the rest of the sections and do the same to the second orange. Break up the segments with your fingers.

Halve the remaining orange and squeeze the juice into a measuring cup. You’ll have about 1/4 cup. Add enough sour cream to the juice until you have 2/3 cup of liquid. Pour the mixture into the bowl with the zested sugar and whisk well. Then plop in the eggs and whisk until incorporated.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet ones. Switch to a spatula and fold in the oil a little at a time. Fold in the orange segments. Scrape the batter into the pan and smooth the top.

Bake the cake for about 55 minutes, until it is golden and a knife inserted into the center comes out clean. Cool on a rack for 5 minutes, then turn it out of the pan and onto the wire rack, right-side up, and cool to room temperature. Serve with whipped cream and Honey-Blood Orange Compote, if desired.

Honey-Blood Orange Compote

Supreme 3 more blood oranges according to the directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

Recipe Testers' Reviews

I had blood oranges and then found this cake recipe and it was love from the first read-through. “Dump in the sugar,” “lop off the bottom,” “wiggle the fruit out,” ”plop in the eggs"—the vocabulary set me up to enjoy the baking process AND the cake. The cake is dense and rich. The blood orange flecks sparkle like rubies. The cake can be sliced thin for dessert, for tea, even for breakfast. Though it's rich, it's not a very sweet cake, and that suits me perfectly. The recipe directions are clear and easy to follow. I baked my cake for a full hour because my knife did not come out quite clean at the 55-minute mark. It was hard to wait for it to cool to room temperature, but when I cut the first slice, it was beautiful and held together perfectly. I'd made a honey and blood orange compote while waiting for the cake to cool. When the cake was close to room temperature, I cut a thin slice off the end of the loaf. I placed the slice on a small plate and the compote in a bowl. I meant to place one serving of the compote on the plate with the slice of cake, but instead began to taste test my cake. The combination was irresistible—and I in no way heard this cake calling out for whipped cream. And as much as I love the cake, I at least equally loved the compote—I ate the entire batch of compote with my slice of cake. My blood oranges were little and I was concerned about the juice yield, but I got nearly the 1/4 cup expected from this orange. I had never supreme’d an orange, but I have found my new calling—I could do this for hours on end, especially with such an impressive end result. I could have broken up the orange segments even more with my fingers, to give more distribution of the fruit in the cake. And, yes, you could use another type of orange in this recipe, although nothing will ever be prettier than the blood orange. I was uncertain about the quality of the blood oranges I was purchasing and so I also purchased a bag of Cara Cara oranges, which were advertised as being pink on the inside. They were not truly pink, but they were a lovely shade that was not the bright orange of a traditional navel orange, and they were not too sweet. I ended up using the blood oranges, because they were fine, albeit, as previously mentioned, somewhat small. Looking at orange varieties led me to wonder about other citrus and/or a combination of other citrus, such as ruby red grapefruits or Meyer lemons, for example, both of which would distinguish themselves, I think, in this cake with a unique and not too sweet flavor as well as a unique color that would stand out against the yellow of the olive oil cake. While different from the blood orange, either a grapefruit or a lemon could still be quite beautiful and help to extend the window for making this winning cake from the all-too-short blood orange season to something closer to year round.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Lovely cake, moist, with a nice crumb. I thought batter looked alarmingly oily when I put all the olive oil in, and kept double-checking the recipe, but not at all oily to eat. It’s definitely not too sweet–could easily work as tea cake or breakfast loaf (true, I’ll eat cookies for breakfast if they’re there). So for a dinner dessert the whipped cream and compote seem essential. The honey and orange (I used cara cara, having run out of blood oranges) is a fantastic combo…would be great on pound or chocolate cakes too!

So glad you enjoyed this cake Kendall. So curious what is your favorite type of cookie to eat for breakfast?

How much juice is in 3 oranges? I could not find whole blood oranges but found some fresh juice at BJ’s Thank you, -O

Okroncke, the yield will vary slightly but typically you can expect 1/4 cup juice from a blood orange, so 3 blood oranges would yield 3/4 cup. Happy baking!

David, what is the best way to store this cake so it lasts 4 days? Plastic wrap? Plastic and foil? Thanks!

How to make Italian Blood Orange Olive Oil Bundt Cake

First, as always, gather your ingredients so you know you have everything on hand.

Zest the blood orange and the lemon. I like to use a sharp microplane zester that is easy to use and does a great job. Mine is by Deiss, and it works really well for citrus zest, Parmesan cheese, chocolate or anything you need to zest.

Beat the eggs and sugar until eggs slightly change color to a pale yellow. Add both of the the zests. It looks a bit like an abstract painting, doesn’t it?

Measure your olive oil and add it to the bowl. I’m using Garcia de la Cruz Organic Extra Virgin Olive Oil, an early harvest (made from the first olives of the year), organic, prestige oil from Spain. Look at that gorgeous green color. The fragrance is wonderful! Use the best olive oil you can find. I’ve linked it here so you can grab yourself a bottle of this award-winner!

The very red blood orange juice will also add color and fragrance to the cake.

Here’s what the batter looks like. Those little flecks are the zest.

Pour batter into the prepared Bundt pan.

There will likely be some cracks on top of the cake when it is done. That is fine the top of the cake here is really going to be the bottom of the cake when you turn it out of the pan. That’s part of the beauty of a Bundt cake. The bottom of the pan, with all the ridges or designs from the pan, becomes the beautiful top of the cake, and the top of the cake with all the cracks becomes the bottom.

See what I mean?

Drizzle with glaze (which is pink from the blood orange juice), and get ready to show it off!

You could dust with a bit of powdered sugar if you like, or not. It’s up to you! I’m using a handy little powdered sugar dusting wand here.

Blood orange olive oil cake

I’ve been on the hunt for the perfect olive oil cake for some time now. I was hoping for one that would use olive oil alone for fat, and resist the temptation of butter, you know, better than I ever have. I was hoping for it to bake in a loaf pan, as rustic everyday cakes should, have a slight crunch at the edges, like a beloved one at a nearby coffee shop does. And above all else, I wanted it to be plain, simple, maybe a little zest for flavor but more less, about the olive oil which needs little in the way of a supporting cast.

Well, I found most of those things, but I was tempted as most of us are in wintry areas by the startling red-rust-maroons of blood oranges and they landed up in the mix, too. Melissa Clark is convincing like that. Who is she? Well, take a walk over to your cookbooks shelf, if you will. Recognize any of these? Then you already know her. This woman has worked on more cookbooks than I can count on all of my fingers and toes (kindly, Jacob lets me borrow his from time to time, or he did until we did this to him) and has been writing the Good Appetite column for the New York Times for several years. So, when I learned that she was writing her own book, with her own recipes, under her name only, I was delighted. Her stories are brief but warm and her book seems like a natural fit for anyone who enjoys reading food blogs.

But I know, you’re just here for the cake. And you should be, as it meets all of the aforementioned olive oil requirements, but gets a little pretty-pretty boost from blood oranges. Oranges and olive oil are wonderful together they both have bitter undertones and fruity finishes and in this cake, you taste both things with each bite. The cake has a wonderful rainy afternoon quality the crumb of a great pound cake but multiple times more moist. It keeps like a charm I confess to only remembering to photograph it three days later and I hardly could tell that a day had passed. A day after that, I swore, it was even better. And a day after that, well, it went the way of all great cakes.

One year ago: Ginger Fried Rice
Two years ago: Whole Lemon Tart which I have been meaning to tell you, is perfect again. And you should make it, you really should.
Three years ago: Matzo Ball Soup
Four years ago: Miniature Soft Pretzels and Sour Cream Bran Muffins

Blood Orange Olive Oil Cake
Adapted from A Good Appetite

Butter for greasing pan
3 blood oranges
1 cup (200 grams or 7 ounces) sugar
Scant 1/2 cup (118 ml) buttermilk or plain yogurt
3 large eggs
2/3 cup (156 ml) extra virgin olive oil
1 3/4 cups (219 grams or 7 3/4 ounces) all-purpose flour
1 1/2 teaspoons (8 grams) baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Honey-blood orange compote, for serving (optional, below)
Whipped cream, for serving (optional)

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

Halve remaining orange and squeeze juice into a measuring cup you’ll will have about 1/4 cup. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote (below), if desired.

Honey-Blood Orange Compote: Supreme 3 more blood oranges according to directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

Recipe Summary

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain Greek yogurt
  • ⅔ cup agave nectar
  • 3 eggs
  • 3 blood oranges, zested
  • ½ teaspoon vanilla extract
  • ½ cup extra-virgin olive oil
  • ¼ cup blood orange juice
  • 1 tablespoon turbinado sugar
  • 1 cup confectioners' sugar
  • 2 tablespoons blood orange juice

Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper grease and flour the pan.

Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.

Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.

Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.

Blood Orange and Olive Oil Upside-Down Cake

Notes on the recipe:
• You can substitute other citrus for the blood orange, such as tangerines or honey mandarins. Just make sure that whatever you use has a relatively thin skin, as thicker-skinned fruit can make the whole cake too bitter.
• Try to slice the blood oranges as thinly as possible, or else the white pith will not fully soften during baking, not only leaving a bitter taste but also making the cake hard to cut. You want orange slices that are paper thin if possible.
• Take your time streaming the oil into the egg/sugar mixture to make sure they emulsify, which helps maintain an airy and even texture in the final cake. Too much oil too soon would overwhelm the eggs and cause the mixture to break.

You may have seen a blood orange upside-down olive oil cake before, and for good reason—they’re so pretty, and the bitterness of blood orange marries well with olive oil. This is my version, spiked with a little orange blossom water and Grand Marnier for extra orange flavor, and semolina for texture. Even though I like serving this with a little sweetened yogurt alongside, the cake itself is completely dairy-free. This allows you to safely “age” it on your counter, well wrapped, for several days since olive oil–based cakes improve in taste and texture the longer they sit.


  • Extra-virgin olive oil for the pan
  • 4 medium blood oranges (about 1 1⁄2 lb/680g)
  • 1 1⁄3 cups sugar (9.3 oz/263g)
  • 1 1⁄3 cups cake flour (5.5 oz/156g)
  • 1⁄2 cup semolina flour (2.8 oz/82g)
  • 2 teaspoons baking powder (0.28 oz/8g)
  • 1⁄2 teaspoon Diamond Crystal kosher salt
  • 3 tablespoons Grand Marnier (1.5 oz/43g)
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon orange blossom water or vanilla extract
  • 3 large eggs (5.3 oz/150g)
  • 1 1⁄4 cups extra-virgin olive oil (9.9 oz/280g)
  • Plain whole-milk yogurt, lightly sweetened, for serving


Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 400°F. Coat the bottom and sides of a 10-inch springform pan with oil. Line the bottom of the pan with a round of parchment paper and smooth it to eliminate air bubbles. Coat the parchment with more oil and set the pan aside.

Prepare the blood oranges: Position a blood orange on the cutting board so the “poles” are to your left and right and the fruit is resting on its side rather than upright. Use a sharp knife to cut off one of the poles, exposing a colorful round of fruit. Then slice the fruit as thinly as possible through the widest part, shaving off rounds that are no thicker than 1⁄8 inch. 3 Reserve the ends for squeezing juice. Remove and discard any seeds from the slices and repeat until all the oranges are sliced (you should have 25 to 30 slices total). Squeeze the reserved ends of the blood oranges into a medium bowl until you have 2 tablespoons of juice (save any remaining fruit for juicing or another use).

Build the upside-down layer in the pan: Add 1⁄3 cup of the sugar (2.3 oz/ 66g) to the bowl with the juice and whisk until you have a smooth slurry. Pour the slurry into the bottom of the prepared pan and tilt in all directions to spread across the parchment. Arrange the orange slices in an overlapping pattern across the bottom of the pan and set aside.

Mix the dry ingredients: In a medium bowl, whisk the cake flour, semolina, baking powder, and salt to combine and eliminate any lumps.

Mix the wet ingredients: In a small bowl, stir together the Grand Marnier, orange zest, and orange blossom water and set aside.

Beat the eggs and sugar: In a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer), beat the eggs and the remaining 1 cup sugar (7 oz / 200g), starting on low to break up the eggs and gradually increasing to high, until the mixture is very light, thick, and pale, and it falls off the whisk or beaters back into the bowl in a slowly dissolving ribbon, about 5 minutes (with a hand mixer, this will take several minutes longer).

Beat in the oil: With the mixer still on high speed, gradually stream in the oil and beat until fully incorporated and the mixture is even thicker (it will be slightly reduced in volume).

Alternate adding wet ingredients and dry: Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the Grand Marnier mixture in 2 additions, beginning and ending with the dry ingredients. After the final addition of flour, stop the mixer and use a large flexible spatula to fold the batter several times, scraping the bottom and sides of the bowl to make sure it’s evenly mixed.

Fill the pan and bake: Gently pour the batter over the blood orange slices, making sure not to disturb them, and smooth the top. Transfer the cake to the oven and immediately reduce the temperature to 350°F. Bake until the top is golden brown, the center is firm to the touch, and a cake tester or toothpick inserted into the center comes out clean, 35 to 45 minutes.

Cool and unmold the cake: Transfer the pan to a wire rack and let the cake cool for 15 minutes. Run a thin knife around the edges of the cake and remove the outer ring (be careful, as some of the juices from the cake might run). Invert the cake onto a wire rack and remove the circular base. Carefully peel away the parchment and let the cake cool completely. For the best flavor and texture, wrap the cake in plastic and let it sit at room temperature for at least a day before serving.

Serve: Slice and serve with sweetened yogurt.

Reprinted from Dessert Person. Copyright © 2020 by Claire Saffitz. Photographs copyright © 2020 by Alex Lau. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House. Buy Dessert Person and sign up for Claire’s class here!

High Quality Products for your Blood Orange Olive Oil Cake

In our online shop, you can buy these amazing Greek products that we use in this blood orange olive oil cake. Also, you will be supporting us as a small business. Do not spend time at the supermarket, order online with us 😊. If you prefer, you can of course use regular olive oil, honey and salt, but to really get an excellent over-the-top cake, I highly recommend these three products:

  • Melies Extra Virgin Olive Oil is mildly fruity with a balanced taste, fresh aroma, and smooth aftertaste. Use as an excellent finishing olive oil, and a good and healthy Kosher cooking oil ideal for everyday use with a distinctive character. This Kosher EVOO is a blend of 70% Koroneiki and 30% Arbequina olive cultivars.
  • TREA Greek Wildflower Honey is harvested from colonies of bees that roam freely to collect nectar from the flowers blooming in abundance on Thassos Island. This Greek honey has a strong floral aroma and silky texture.
  • Greek Natural Sea Salt is an all-natural, unrefined crystallized sea salt that comes from an unpolluted, environmentally protected area of Greece. This salt contains no iodine, anti-caking agents or flow-improvers. It's as clean and pure as it gets.

Olive Oil Orange Cake Recipe

1. Preheat oven to 350°F (175C). Line the bottom of a 9-inch (23cm) springform pan with a parchment paper and brush with a little bit of olive oil, dust with flour. Set aside.

2. In a bowl, stir flour, ground almond, salt and baking powder. Set aside.

3. In a bowl of a stand mixer or in bowl using a hand mixer, beat eggs and sugar on high speed for about 4-5 minutes, until light, pale and fluffy. While beating on low speed, slowly add olive oil, in steady stream until incorporated.

4. Add vanilla extract and orange zest, mix until combined. Add half of the orange juice, beat until combined, add half of the flour mixture, beat until combined. Add the remaining orange juice, beat, add the remaining flour mixture and beat until combined.

5. Pour batter into prepared pan. Bake for about 35 minutes, until a toothpick inserted in the center comes out clean.

6. Let cool, dust with powdered sugar before serving.

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!

Olive Oil Blood Orange Cake

Blood Orange Cake can only mean one thing, citrus season has arrived folks. I scour the grocery stores every January for these crimson oranges. The flavor is sweet with a strong orange taste and a hint of raspberry. To me they are the ultimate citrus fruit, step aside tangelos and navals.

When you’re craving a light textured cake without heavy chocolate, I suggest going for something with a hint of fruit. There are so many blood orange recipes, but for now I’m craving cake. Here’s where this recipe comes in.

I wanted an easy loaf cake with a punch of orange flavor. Combining fresh blood orange juice with orange zest lifts this cake to the next level. The texture is soft and fluffy due to the use of cake flour with olive oil. Oh and the vanilla creme fraiche frosting with a drizzle of blood orange honey helps too!

I suggest you start your blood orange search while the getting is good. If your local store doesn’t carry them try specialty grocery stores or ask a local chef for shopping tips! Supposedly they are available January through May.