This Blood Orange Olive Oil cake features a soft, tender crumb and wonderfully fruity flavor thanks to the olive oil and bright citrus notes and colors thanks to the zest and juice of blood oranges. It’s an easy recipe for a stunningly simple cake!
You’ll love how moist and fragrant this olive oil cake is on its own. Blood oranges add a burst of color and freshness to the cake and to my (currently) greyish Canadian winter.
I love that cold, cloudy January in Ottawa is also the start of blood orange season in warm, sunny, faraway climates. If you’re in the mood for more citrus recipes, check out
I get a little cheerier just seeing these oranges and thinking about the vibrant color and fresh taste inside them.
UNIQUE ORANGES AND CAKE
This cake will be fun to bring for my family next time I visit. I can’t wait to see my mom’s reaction when she sees the gorgeous pinkish-reddish-purplish blood orange slices on top.
You know those toys that are popular with kids these days? The ones where they don’t know exactly what they get until they open it? I feel like blood oranges are the natural version of those toys for people who love food. You don’t know what color or shade the orange will be until you cut into it! Whether it’s more orange, red or purple, you can be sure the flesh will be vibrant and gorgeous.
I’m also excited for my mom to hear that the cake is made with olive oil. A lot of people (I’m pretty sure my mom included) don’t know that you can bake with olive oil. The olive oil is this cake makes it flavorful, moist and tender.
CAKE INSPIRATION
I love finding and creating different cakes. I first discovered olive oil cakes in an old Italian cookbook in the library of my hometown. I loved the idea and have tried a few different citrus olive oil cakes.
BAKING WITH BLOOD ORANGES
This cake uses the zest, juice and fruit of three blood oranges (plus the juice of a fourth orange in the whipped cream). Since we’re using the zest of two of the oranges, it’s a good idea to buy organic oranges.
I love my microplane for zesting. There’s really nothing like it and it’s definitely one of my favorite kitchen tools.
After zesting the two oranges, I juiced one and got the most gorgeous ruby red juice! This juice along with a couple of tablespoons of milk and 1/2 cup of olive oil make the cake super moist.
For the other zested orange, peel it then chop it as finely as you like. I chopped mine into pretty small 1/4″ pieces. It’ll get added to the batter and you’ll get little bites of the fruit in the cake. So nice.
I cut the peel off the third orange and cut it into very thin rounds then baked it on top of the cake. The blood orange rounds on top let people know what’s in the cake. They also manage to retain some of their juice even though they’re baked.
I noticed a lot of recipes for orange rounds with the peel on that get baked on the bottom (top?!) of an upside down cake. They look gorgeous, but I find the peeled rounds easier to eat.
To make sure the rounds don’t sink into the cake, bake it for about ten minutes then take it out and add the rounds. They can be arranged in any design. I just felt like spreading them out all over the cake. However you arrange it, it’ll look rustic and SO pretty!
BLOOD ORANGE WHIPPED CREAM
I thought about making a glaze for a little extra sweetness, but didn’t want to cover the pretty top of the cake. Whipped cream is the perfect topping since it can be plopped on top of or next to individual slices.
The whipped cream in this recipe is made with just three ingredients and only takes a few minutes to make. I added the juice of another blood orange to the whipped cream. The juice gives it a subtle fruity flavor and a light pink color. It just makes the cake extra pretty and delicious.
One other finishing touch is a little bit of olive oil. I brushed the top of my cake right before serving. It gives it a little extra shine and flavor.
This Blood Orange Olive Oil Cake is an easy cake that makes a stunning, unique looking and tasting dessert. I can’t wait for you to make it and I hope you love it!
FOR MORE BAKED IN FRUIT DESSERT RECIPES, TRY MY:
- Pear and Peach Upside Down Cake
- Blackberry White Chocolate Coffee Cake
- Apple Cinnamon Quick Bread
- Banana Muffins with Chocolate Chips
On a final note, as soon as I finished baking the cake, the sun came out here in Ottawa!
Print
Blood Orange Olive Oil Cake
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8-10 slices
- Category: Cake
- Method: Baking
- Cuisine: Italian
Description
This recipe for Blood Orange Olive Oil Cake makes a moist, colorful, flavorful dessert. Homemade whipped cream makes it even more delicious!
Ingredients
FOR THE CAKE
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 2 tablespoons whole milk
- 3 blood oranges
FOR THE WHIPPED CREAM
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- the juice of one blood orange (optional)
Instructions
FOR THE BLOOD ORANGE OLIVE OIL CAKE
- Preheat oven to 350 F. Butter or lightly oil the bottom and sides of an 8″ round pan and line the bottom with parchment paper.
- In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt.
- Two of the blood oranges will be added to the batter while the remaining orange will be added to the top of the cake as decoration while baking. Zest two of the oranges. Set the zest aside. Juice one of the zested oranges and set the juice aside. Peel the second orange then finely chop it into 1/4″ pieces. Set aside. For the third orange, chop off both the bottom and top. Use a small knife to cut the peel off in pieces from top to bottom. Cut closely to the fruit so as to remove both the peel and the pith. Follow the curve of the fruit so that you do not cut off much of the juicy flesh. Turn the orange on its side and slice it into very thin rounds (1/8 to 1/4 inch thick). Set aside.
- In the bowl of an electric mixer using a whisk attachment, beat the eggs and sugar for 30 seconds on medium high speed. Gradually pour the olive oil into the bowl in a slow but steady stream followed by the milk and the blood orange juice and zest.
- Stir in the dry ingredients until just combined. Gently fold in the chopped blood orange fruit.
- Pour the batter into the cake pan. Bake 10 minutes then remove cake from oven and quickly and carefully add the orange slices on top of the cake. Return the cake to the oven and bake an additional 20-25 minutes or until a toothpick comes out clean when inserted into the center of the cake (a few crumbs are okay).
- Place the pan on a rack and cool in the pan for 10 minutes. Remove cake from the pan and allow to cool completely on the rack. Once cooled or before serving, brush cake lightly with olive oil.
FOR THE WHIPPED CREAM
- For best results, chill the bowl and beaters in the fridge or freezer for 15- 20 minutes before using. Beat the whipping cream on medium-high speed. Let the cream mix for a few minutes while watching carefully. When you have soft peaks, gently pour the sugar in followed by the blood orange juice. Continue mixing until you have medium peaks. Serve alongside or on top of the cake or individual slices.
Keywords: blood orange olive oil cake, citrus olive oil cake, blood orange cake
Besides the stunning photos, this cake looks beyond Delicious!
★★★★★
Thank you so much! It is even more delicious than it looks!
Stunning! I’d love a piece right now!
★★★★★
Thank you! It’s pretty and delicious for sure!
I seem to have a lot more batter than will fit into an 8” pan. Almost enough for 2 pans.
Hi Rose, thank you for letting me know. I always have enough for an 8 inch pan, but I’m sorry to hear you have a lot more batter. I’ll double check the recipe, but haven’t haven’t heard of this happening before from others who have made it. Perhaps you want to try splitting the batter into two pans? Sorry for any inconvenience. I hope it turns out well.