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Blood Orange Olive Oil Cake
- Last Updated: January 29, 2025
Blood Orange Olive Oil Cake Recipe
This recipe highlights the vibrant blood orange flavor infused in our Blood Orange Olive Oil, offering a unique twist compared to using actual blood oranges.
Feel free to add fresh blood oranges if you’re craving a touch of extra sweetness. Since our Blood Orange Olive Oil is made with real blood oranges (never artificial or natural flavorings), we didn’t feel the need to double up—but the choice is yours!
Substitution Tip: If you’d prefer, you can swap the Blood Orange Olive Oil for more Arbequina Olive Oil and incorporate 2 fresh blood oranges instead.
That said, we’re partial to the incredible flavor the infused olive oil brings to this dish. We hope you love it as much as we do!
Ingredients
2.5 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
3 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 the topping: 2 tablespoons granulated sugar
Instructions
1. Preheat the oven to 350°F.
2. Combine flour, salt, and baking powder in a small bowl. Set aside.
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.
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.
7. Pour the batter into the greased pan. Sprinkle 2 tablespoons granulated sugar all over the top.
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.
9. Let the blood orange olive oil cake cool for 20 minutes, and enjoy! Best served slightly warm.
Blood Orange Olive Oil Cake
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.
2 comments
Joanne J.
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!
Sharon Palermo
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!