75 minutes
This Blood Orange Olive Oil Cake is a delightful blend of citrusy brightness and rich, olive oil-flavored cake. It's perfect for any occasion, whether you're enjoying a quiet afternoon or hosting a gathering.
Blood Oranges, zested and segmented
each
Sugar, granulated
cups
Buttermilk, or plain yogurt combined with orange juice
cups
each
cups
teaspoons
teaspoons
teaspoons
1. Prepare the Oven and Pan
Begin by preheating your oven to 350°F (175°C). While the oven warms up, grease a 9 × 5-inch loaf pan to ensure your cake will release easily after baking.
2. Create Orange-Sugar Mixture
Zest two of the blood oranges and combine the zest with the sugar in a bowl. Use your fingers to rub the zest into the sugar, which helps to release the essential oils and infuse the sugar with a vibrant citrus aroma.
3. Prepare Orange Segments
Using a sharp knife, carefully segment the two zested blood oranges, ensuring that you remove the membranes and seeds. Set these segments aside; they'll add a burst of flavor and moisture to your cake.
4. Mix Liquid Ingredients
Juice the remaining blood orange and combine the juice with enough buttermilk or yogurt to make a total of 2/3 cup of liquid. Add the orange-sugar mixture to this, then whisk in the eggs until everything is well combined and frothy. The acid in the orange juice will react with the baking soda during baking, helping your cake rise beautifully.
5. Blend Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents, which is key for a uniform texture.
6. Combine Wet and Dry Ingredients
Pour the liquid mixture into the bowl with the dry ingredients. Whisk until just combined, being careful not to overmix. Gently fold in the olive oil, followed by the orange segments. This method keeps your cake tender, and the batter should appear glossy and smooth.
7. Bake the Cake
Pour the finished batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for about 55 minutes, or until the cake is golden brown and a tester inserted in the center comes out clean.
8. Cool and Serve
Allow the cake to cool in the pan for about 5 minutes before carefully unmolding it onto a cooling rack. Let it reach room temperature before serving. For an extra treat, serve with whipped cream and a simple Honey–Blood Orange Compote made by mixing honey with additional orange segments.
The olive oil is a key player in this cake, imparting moisture and a subtle fruity flavor. Use a high-quality extra virgin olive oil, preferably one with bright, grassy notes to complement the citrus.
Freshly squeezed juice and zest from blood oranges will deliver the best aroma and color. When zesting, avoid the white pith, as it's bitter. The zest contains the essential oils that give the cake its signature citrus fragrance.
When combining the wet ingredients, especially the olive oil and citrus juice, whisk them together slowly to ensure a stable emulsion. This step is crucial to achieve that perfect, even crumb.
To enhance the citrus flavor and add moisture, consider brushing a simple syrup made with blood orange juice over the warm cake. Alternatively, a glaze of powdered sugar and blood orange juice will make for an attractive and delicious finish.
Ensure that your eggs and other refrigerated ingredients are at room temperature. This helps with even mixing and better volume and texture in the finished cake.
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