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Blood Orange Olive Oil Cake

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This easy, fluffy citrus cake combines the vibrant flavor of blood oranges with the tender crumb of olive oil for a showstopping dessert that’s perfect for brunch, potlucks, or afternoon tea. Moist, aromatic, and topped with glistening citrus slices, it’s comfort food with a grown-up twist.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (210g)
  • 1 cup granulated sugar (200g)
  • 2 teaspoons baking powder (8g)
  • 1/2 teaspoon salt (3g)
  • Zest from 2 medium blood oranges
  • 1/4 cup freshly squeezed blood orange juice (60ml)
  • 1/2 cup extra-virgin olive oil (120ml)
  • 1/2 cup whole milk (120ml), room temperature (or almond/oat milk for dairy-free)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 blood oranges, thinly sliced (for topping)
  • 2 tablespoons honey (for glazing, or maple syrup for vegan)
  • Confectioners’ sugar (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small bowl, whisk together flour, sugar, baking powder, and salt. Add blood orange zest and rub with fingers to release oils.
  3. In a large bowl, whisk together eggs, olive oil, blood orange juice, milk, and vanilla extract until smooth and slightly foamy.
  4. Gradually add dry ingredients to wet ingredients, whisking gently until just combined. Scrape down sides and fold with a spatula to ensure no flour pockets remain.
  5. Pour batter into prepared pan, smooth the top, and tap gently to release air bubbles.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Check at 35 minutes.
  7. Let cake cool in pan for 10 minutes. Run a knife around the edge, then gently remove and place on a wire rack to cool completely.
  8. While cake cools, thinly slice 2 blood oranges. Arrange slices on top of cooled cake. Warm honey slightly and drizzle over fruit. Dust with confectioners’ sugar.
  9. Slice and serve at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegan, replace eggs with 1/2 cup unsweetened applesauce and use plant-based milk. Use mild, fruity olive oil for best flavor. Zest and juice oranges before mixing. Don’t overmix batter. Let cake cool fully before topping for best appearance. Store tightly wrapped at room temperature for up to 3 days, or freeze slices (without topping) for up to 2 months.

Nutrition

Keywords: blood orange cake, olive oil cake, citrus dessert, easy cake, brunch recipe, spring dessert, fluffy cake, fruit topping, one bowl cake, no mixer cake

Find it online: https://hungermind.com/blood-orange-olive-oil-cake-recipe-easy-fluffy-citrus-dessert/