Blood Orange Olive Oil Cake
This deliciously moist and tangy Blood Orange Olive Oil Cake is full of flavor with fresh blood orange zest and juice, with a smooth extra virgin olive oil finish. It's refreshing yet comforting finished with a tart homemade blood orange glaze on top.
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Servings: 9 slices
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cardamom
- 1 ½ cups granulated sugar
- 3 large eggs room temp
- 1 tablespoon blood orange zest about 1 orange worth
- 1 cup extra virgin olive oil
- ½ cup blood orange juice about 4 oranges
- ½ cup whole milk room temp
Glaze:
- 1 tablespoon blood orange juice about ½ an orange - 1 orange
- 1 cup powdered sugar
Instructions
- Preheat your oven to 325℉ and line and grease a loaf pan.
- In a mixing bowl mix together the orange zest with the granulated sugar with your hands until very fragrant.
- Whisk the eggs into the orange sugar until fully combined.
- To the same bowl whisk in the blood orange juice, milk, and extra virgin olive oil until well combined.
- Whisk the dry ingredients into the wet - the flour, cardamom, baking powder, and salt until just combined.
- Pour the batter into a lined and greased loaf pan and bake at 325℉ for 60-70 minutes, until a cake tester comes out clean or with a few crumbs. Cool the cake in the pan for 10 minutes then transfer to a cooling rack.
- Mix together the powdered sugar and blood orange juice to make a smooth glaze. When the cake is cooled to room temperature, pour the glaze evenly over the top.
Nutrition Estimate
Calories: 533kcal | Carbohydrates: 71g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 252mg | Potassium: 107mg | Fiber: 1g | Sugar: 48g | Vitamin A: 139IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 2mg