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Blood Orange Olive Oil Cake

1 Serving

Tam Gelnette, Founder/Owner of Tams Baked with Love

Ingredients for Blood Orange Olive Oil Cake:

  • 1 ¾ cups (200 g.) All Purpose Flour
  • 2 tsp. baking powder
  • pinch of salt
  • 1 ¼ cup sugar
  • grated zest of 2 blood oranges
  • ½ cup plain full-fat yogurt (I used Greek yogurt)
  • 3 eggs at room temperature
  • ¼ tsp. vanilla extract
  • ½ cup mild olive oil (I used Sonoma Harvest Orange Citrus Olive Oil)

Ingredients for Drizzle:

Ingredients for the Glaze:

Method for Blood Orange Olive Oil Cake:

  1. Preheat oven to 350 degrees, butter, and line a bread loaf tin.
  2. Whisk together the flour, baking powder, and salt. Set it aside for a moment.
  3. Place the sugar and orange zest in a medium-sized bowl, using your fingers, rub the zest into the sugar until the sugar is very aromatic. This is the best way of achieving the maximum citrus flavor.
  4. Stir the yogurt, eggs, and vanilla into the zesty sugar. Whisk until everything is well blended. Whisk in the flour mixture, then using a rubber spatula, gently fold in the Sonoma Harvest Orange Citrus Olive Oil. The batter should be thick, smooth, and a little shiny.
  5. Pour the batter into the loaf tin and bake for 45 – 55 min or until golden and risen. A toothpick inserted into the center of the cake should come out clean.
  6. While the cake is baking, make the syrup. Place the powdered sugar and Blood Orange Concentrate in a small pan and gently heat until the sugar dissolves, the mixture should be a syrup-like consistency. Remove from the heat and set aside.
  7. When the cake has been baked, transfer it to a wire rack and, using a skewer, puncture the top of the cake all over. Evenly pour the orange syrup over the top of the cake, and then leave it to cool completely.
  8. Make the icing glaze; mix the powdered sugar and the Blood Orange Concentrate until smooth. Drizzle over the cake and decorate with blood orange slices.
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