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 are 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!

Ingredients Needed

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 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.

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.