Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An olive oil cake topped with blood orange slices on a rack.

Blood Orange Olive Oil Cake

  • Author: Natalie
  • 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

Units

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

  1. 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. 
  2. In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. Stir in the dry ingredients until just combined. Gently fold in the chopped blood orange fruit.
  6. 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).
  7. 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

  1. 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