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Blood Orange Olive Oil Cake

Overhead view of a blood orange olive oil cake

Blood Orange Olive Oil Cake Recipe

This recipe focuses on the blood orange flavor that comes from the blood orange olive oil vs. an actual blood orange itself.

You’re free to add real blood oranges if you are looking for extra sweetness (our Blood Orange Olive Oil is made with real blood oranges, not artificial or natural flavors, so we didn’t need to double down).

To Substitute – replace the blood orange olive oil with more Arbequina Olive Oil and add 2 blood oranges.

We personally think it’s better with the flavored olive oil, so we hope you enjoy!

Lineup of ingredients needed for blood orange olive oil cake

Ingredients

2.5 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
eggs
1¼ cups granulated sugar
Zest from 2 lemons
One 100 ml bottle of Blood Orange Olive Oil (about ½ cup)
¾ of one 100 ml bottle of Arbequina Olive Oil (about ⅓ cup)
1 cup almond milk (can substitute regular whole or 2% milk)

For greasing pan:
1 tablespoon butter
For greasing pan: 1 tablespoon Arbequina Olive Oil
For topping: 2 tablespoons granulated sugar

Blood Orange Olive Oil Cake Instructions

1. Preheat the oven to 350°F.

2. Combine flour, salt, and baking powder in a small bowl. Set aside.

Dry ingredients for blood orange olive oil cake

3. In a stand mixer, whip the eggs on medium speed until frothy and foamy. Add the sugar and lemon zest, and whip on high speed until fluffy in texture and pale in color (about 3 minutes).

4. Reduce the speed to medium, and slowly drizzle in the Blood Orange Olive Oil and Arbequina Olive Oil. Mix until all ingredients are well incorporated.

Wet ingredients for blood orange olive oil cake

5. Reduce the speed to low, slowly add half of the flour mixture, and mix until well incorporated. Add the milk, and then add the remaining flour. Mix until all ingredients are blended and there are no lumps.

6. Grease the bottom and sides of an 8-inch pan with butter and Arbequina Olive Oil.

Greased 8-inch pan with butter and Arbequina olive oil

7. Pour the batter into the greased pan. Sprinkle 2 tablespoons granulated sugar all over the top.

Blood orange olive oil cake batter poured into a greased pan

8. Bake in the preheated oven at 350°F for 60 minutes, or until the top is lightly browned and a toothpick inserted in the center of the cake comes out clean.

Overhead view of a blood orange olive oil cake

9. Let the blood orange olive oil cake cool for 20 minutes, and enjoy! Best served slightly warm.

Slice of blood orange olive oil cake

Overhead view of a blood orange olive oil cake

Blood Orange Olive Oil Cake

76c0d38cd37104bf3adb810d3c75562b?s=30&r=gChris Whitehair
Our Blood Orange Olive Oil Cake recipe focuses on flavor that comes from flavored olive oil vs. actual blood oranges. We think this way is better!
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 200 kcal

Equipment

  • Small Bowl
  • Stand Mixer
  • 8-inch Pan

Ingredients
  

  • 2.5 cups flour all-purpose
  • .5 tsp salt
  • 1 tsp baking powder
  • 3 eggs
  • 1.25 cups sugar granulated
  • 2 zest lemons
  • 1 100ml bottle Blood Orange Olive Oil
  • .75 100ml bottle Arbequina Olive Oil
  • 1 cup almond milk
  • 1 tbsp butter for greasing pan
  • 1 tbsp Arbequina Olive Oil for greasing pan
  • 2 tbsp sugar granulated - for topping

Instructions
 

  • Preheat the oven to 350°F.
  • Combine flour, salt, and baking powder in a small bowl. Set aside.
  • In a stand mixer, whip the eggs on medium speed until frothy and foamy. Add the sugar and lemon zest, and whip on high speed until fluffy in texture and pale in color (about 3 minutes).
  • Reduce the speed to medium, and slowly drizzle in the Blood Orange Olive Oil and Arbequina Olive Oil. Mix until all ingredients are well incorporated.
  • Reduce the speed to low, slowly add half of the flour mixture, and mix until well incorporated. Add the milk, and then add the remaining flour. Mix until all ingredients are blended and there are no lumps.
  • Grease the bottom and sides of an 8-inch pan with butter and Arbequina Olive Oil.
  • Pour the batter into the greased pan. Sprinkle 2 tablespoons granulated sugar all over the top.
  • Bake in the preheated oven at 350°F for 60 minutes, or until the top is lightly browned and a toothpick inserted in the center of the cake comes out clean.
  • Let the cake cool for 20 minutes, and enjoy! Best served slightly warm.
Keyword blood orange, blood orange olive oil, olive oil
Share This Recipe

2 comments on “Blood Orange Olive Oil Cake

  • ?s=80&r=g

    Joanne J.

    May 13, 2023 - 10:42 pm

    5 stars
    The flavor of blood orange is among my favorites, so I’m glad I gave this a try. I’ll definitely be making this again!

    Reply to comment
  • ?s=80&r=g

    Sharon Palermo

    January 4, 2023 - 8:01 pm

    5 stars
    This was a great, detailed recipe! I recommend adding some actual blood oranges for even more blood orange flavor, but the olive oil itself certainly did the trick for a rich and bright taste!

    Reply to comment

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