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Blood Orange Olive Oil Cake

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A vibrant looking olive oil cake with blood orange slices baked in it on a rack.

I love that cold, cloudy January in Ottawa is also the start of blood orange season in warm, sunny, faraway climates. I get a little cheerier just seeing these oranges and thinking about the vibrant color and fresh taste inside them. While olive oil cake is super moist and fragrant on its own, blood oranges add a burst of color and freshness to the cake and to my (currently) greyish Canadian winter.

A close up picture of a colorful blood oranges sliced in half on a cutting board.

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.

While searching olive oil cakes, I came across a blood orange olive oil recipe from The Smitten Kitchen and loved the idea! I took inspiration from this cake and had fun creating my own blood orange olive oil cake!

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.

A white bowl filled with mustard colored blood orange zest and a microplane with zest in it.

I cut the peel off the third orange and cut it into 1/4″ 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.

A cup of heavy whipping cream, half an orange getting juiced and some powdered sugar.

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.

A freshly baked blood orange olive oil cake getting brushed with olive oil.

Let me see…I think that was all I wanted to explain. The rest of the recipe is straightforward. It’s 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:

a slice of olive oil cake with a blood orange slice baked in it and some whipped cream

On a final note, as soon as I finished baking the cake, the sun came out here in Ottawa!

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Blood Orange Olive Oil Cake

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 8–10 slices 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Italian
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Description

This gorgeous Blood Orange Olive Oil Cake makes a super moist, colorful, flavorful dessert. Easy to make and delicious with homemade whipped cream!

Scale

Ingredients

FOR THE CAKE

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons milk
  • 3 blood oranges
  • Olive oil for brushing

FOR THE WHIPPED CREAM

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • the juice of one blood orange

Instructions

FOR THE CAKE

  1. Preheat oven to 350 F. Butter or lightly oil an 8″ pan.
  2. In a medium sized bowl, whisk together 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 oranges. Set the zest aside. Juice one of the zested oranges and set the juice aside. Peel the remaining 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 1/4″ rounds. 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

Orange Chocolate Chunk Cookies

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homemade orange chocolate chunk cookies o a round black cooling rack on top of sheets of parchment paper with chocolate chunks next to it and a grater with bits of orange zest in it and next to it

Who loves citrus + chocolate?! I know I do! These Orange Chocolate Chunk Cookies get their flavor from orange zest and juice and large dark chocolate chunks. The bites of dark chocolate and zesty orange flavor in these soft, puffy cookies is heavenly.

cookie dough with freshly grated orange zest in it

TASTE AND TEXTURE

I love purely chocolaty desserts, but sometimes want something a little lighter and fresher tasting. The orange offers a contrast that brings out even more of the chocolate flavor.

Another thing you’ll notice when you make/eat these is that they are nice and soft. Instead of a cup of granulated sugar, these cookies have a full cup of brown sugar. The brown sugar makes the cookies soft and moist and adds additional flavor.

cookie dough with orange zest in a bowl with a wooden spoon in it and chocolate chunks getting stirred in

ZEST AND CHOCOLATE

I suggest using one or two tablespoons of orange zest. I like a stronger orange taste, so I prefer two tablespoons. If you’re going for more of a hint of orange, one tablespoon of zest is perfect. Whether you go for one or two tablespoons, one orange will give you enough zest to make these cookies.

Chocolate chunks can be bought or made by chopping up chocolate at home. I like them because they are slightly bigger than chocolate chips. A little aesthetic tip: if you want to make sure the chocolate is visible when they’re cooked, stick a few extra chunks into your cookies after forming them. This will make sure you can see the chocolate in every cookie!

round orange chocolate chunk cookies on a round black cooling rack on top of two sheets of parchment paper with chocolate chunks nest to it and a hand held grater with orange zest in it and a half eaten cookie with crumbs on the parchment paper and a white plate with a grated orange on it and an orange napkin beside it

Chocolate chip cookie lovers: if you want to add a little zest to your cookie repertoire, you need to make these cookies. You’ll find they have a fun, tasty variation to traditional chocolate chip cookies.

For another tasty orange-chocolate flavored cookie, try my Orange Almond Dark Chocolate Cookies!

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homemade orange chocolate chunk cookies o a round black cooling rack on top of sheets of parchment paper with chocolate chunks next to it and a grater with bits of orange zest in it and next to it

Orange Chocolate Chunk Cookies

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 Dozen Cookies 1x
  • Category: cookies
  • Cuisine: american
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Description

Fresh bright orange flavor combines with rich dark chocolate chunks in this recipe for these delicious, soft Orange Chocolate Chunk Cookies!

Scale

Ingredients

  • 2/3 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 eggs, room temperature 
  • 1–2 tbsp orange zest
  • 1/2 cup orange juice
  • 2 1/4 cup flour 
  • 1/2 tsp baking soda
  • 1 cup chocolate chunks, dark or semi-sweet 

Instructions

  1. Preheat oven to 375°F. 
  2. Sift together the flour, baking soda, and salt. 
  3. Cream together the sugar and butter. Add the eggs one at a time while blending. Mix in the orange peel. 
  4. Add the dry ingredients alternately with the orange juice and blend until combined. Stir in the chocolate chunks.
  5. Drop by rounded tablespoon 2 inches apart on a baking sheet lined with parchment paper. Bake for 10 minutes or until golden brown. Remove from oven and cool on racks. Makes about 3 dozen. 

Notes

Use 2 tbsp orange zest for a stronger orange taste. 

Keywords: cookies, chocolate chunk, orange zest, chocolate cookies

Orange Mango Peach Smoothie

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An orange mango peach smoothie in a little mason jar on a counter with some juice dripped on the counter in front of it and a piece of peach and lemon behind it and some lime and orange peels behind it and a blender top behind it

This delicious Orange Mango Peach Smoothie has the perfect tartness to sweetness ratio. The three juiced oranges, peach, mango, lemon and lime supply both the freshness and sweetness that you look to a smoothie for!

overhead view of of chopped peach slices in a blender

VITAMIN C

Let’s talk about vitamin C! With 3 oranges, 1 lemon, and 1 lime, this Orange Mango Peach Smoothie has the recommended daily intake of of vitamin C covered and then some. As most people know, oranges contain more vitamin C than other citrus fruits. In addition to adding a pungent tartness to this smoothie, lemon and lime add even more vitamin C! Mango and peach also add boosts of vitamin C.

overhead view of six orange slices with lemon juice in a strainer next to them

JUICE

You won’t believe all the juice you get from the three oranges, lemon, and lime. You can definitely use store-bought orange juice, but juicing these takes barely a minute. I personally love knowing that this entire smoothie comes from fruits alone.

TEXTURE

If you’ve ever had mango in a smoothie before, you’ll know about the texture it provides! The mango definitely deserve most of the credit for transforming the consistency of this drink from a juice to a smoothie. With the help of the peach, the mango makes this ultra smooth and creamy in a non-milkshake, healthy way!

freshly squeezed orange juice getting poured into a blender with peaches in it

BEAUTY

You can’t help but notice the gorgeous, bright orange color of this Orange Mango Peach Smoothie. The color will literally brighten up your day and signal to your body that you’re about to drink something healthy! While it becomes pretty uniform in color, you’ll still see little flecks of peach as you pour it!

a mason jar with fresh orange peach mango smoothie getting poured into it and an empty mason jar behind it with some peach slices, and juiced lime, lemon and orange peels behind it

MAKING THE SMOOTHIE

You might not buy juice again after seeing how easy this healthy smoothie is to make. You just chop, squeeze, blend, and drink! After adding the chopped mango and peach to the blender, you squeeze the oranges, lemon and lime and add them to the peach and mango. Hit blend and you’re done!

Two orange mango peach smoothies in little mason jars on a counter with some juice dripped on the counter in front of it and a piece of peach and lemon behind it and some lime and orange peels behind it and a blender top behind it

SERVING

This smoothie makes about 2 1/2 cups which is perfect for two people or one giant smoothie! Just double the recipe if you want to make it for more people. I like to refrigerate it for at least a half hour. If you want to drink it on the spot, you could always add an ice cube while blending. Mason jars are cute and fun to drink out of and their lids make it easy to store the smoothie for later. I love when I open the fridge and see that I have a smoothie in there!

An orange mango peach smoothie in a small mason jar on a counter with a lid on it

If this drink leaves you wanting more colorful, delicious smoothie recipes, definitely check out my:

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a mason jar full of a bright orange mango orange lemon lime smoothie with a couple of drops of the smoothie on the counter next to it and an orange napkin in the front corner of the picture. Behind the smoothie are the peels of juiced oranges stacked on top of each other, juiced limes and a peach slice and a blender top

Orange Mango Peach Smoothie

  • Author: Natalie
  • Prep Time: 4 minutes
  • Cook Time: 1 minute
  • Total Time: 5 minutes
  • Yield: 2 smoothies 1x
  • Category: Smoothies, Drinks
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Description

This yummy Orange Mango Peach Smoothie recipe is easy to make and makes a healthy, tart, sweet, smooth and delicious breakfast or snack!

Scale

Ingredients

  • 1 mango, peeled and chopped
  • 1 peach, chopped
  • 3 oranges, juiced
  • 1 lemon, juiced
  • 1 lime, juiced

Instructions

1. Add all the ingredients to the blender. Blend together. Refrigerate for at least 30 minutes and serve!

Keywords: smoothie, mango, orange, citrus,peach, lemon, lime, healthy, drink