Description

A tender, citrus-kissed blood orange olive oil cake that's incredibly moist and simple to make, perfect for a winter dessert.

Ingredients

Scale

1 ½ cups All-purpose flour
1 cup Granulated sugar
3 medium Blood oranges (zest and juice, to yield ½ cup juice)
½ cup Extra virgin olive oil
3 large Eggs
1 ½ teaspoons Baking powder
½ teaspoon Salt
1 cup Powdered sugar (for glaze)
2 tablespoons Blood orange juice (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pa
Zest and juice the blood oranges until you have ½ cup of juice and about 1 tablespoon of zest
In a large bowl, whisk together sugar and eggs until pale and fluffy
Slowly drizzle in the olive oil while whisking continuously until mixture thickens
Add the blood orange juice and zest, and whisk until combined
In a separate bowl, mix flour, baking powder, and salt
Fold the dry ingredients into the wet mixture until just combined. Do not overmix
Pour batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clea
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons blood orange juice until smooth. Drizzle over the cooled cake

Notes

Use room temperature eggs for better emulsification.

Do not overmix the batter to avoid a dense cake.

Store leftover cake at room temperature wrapped in plastic wrap for up to 3 days, or refrigerate for up to 5 days.

Can be frozen (unfrosted) for up to 3 months.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake with glaze)
Calories: 310 kcal
Sugar: 27 g
Sodium: 210 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 70 mg

Keywords: blood orange, olive oil cake, citrus cake, winter dessert, moist cake