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Overhead view of a blood orange olive oil cake

Blood Orange Olive Oil Cake

Chris 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!
5 from 2 votes
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