Blood orange olive oil cake

This cake is quick, easy and super delicious! It’s made with olive oil and yoghurt – no creaming butter and sugar! Blood oranges are beautiful in this cake but normal oranges can easily be substituted.

Even though the blood orange season is just about over, I just couldn’t resist sharing this recipe with you.

I’ve always been a big fan of oranges, but blood oranges are really special. Nothing quite compares to slicing one open to reveal the beautiful crimson flesh. They provide a much needed burst of vibrant colour during those dark, drab Winter months.

This is a really useful cake recipe to have up your sleeve. It’s nice and quick to put together – no need to get your mixer out! A whisk and a rubber spatula is all you need.

If you use a gentle hand to fold in the olive oil, you’ll be rewarded with a beautifully light cake.

Blood orange olive oil cake

200g plain flour

2 teaspoons baking powder

Pinch of salt

230g caster sugar

Grated zest of one blood orange

125ml plain yoghurt

3 large eggs

1/4 tsp vanilla extract

125ml olive oil (not extra virgin)

Preheat the oven to 180C/160Fan/350F.

Butter and line a 900g loaf tin.

Whisk together the flour, baking powder and salt. Set aside for a moment.

Place the sugar and orange zest in a medium sized bowl. Using your fingers, rub the zest into the sugar until the sugar is very aromatic. This is the best way of achieving maximum citrus flavour in your baking!

Stir the yoghurt, eggs and vanilla into the zesty sugar. Whisk until everything is well blended. Whisk in the flour mixture, then using a rubber spatula, fold in the oil. The batter should be thick, smooth and a little shiny. Pour the batter into the loaf tin and bake for 45-55 minutes, or until golden and risen. A skewer inserted into the middle of the cake should come out clean. Transfer to a wire rack and cook for 10 minutes before turning out to cool completely.

For the icing:

75g icing sugar

Juice of one half of the zested orange

Simply mix the icing sugar and juice together until smooth. Drizzle over the cake and decorate with blood orange slices.

Pin the recipe for later!

I’m sharing this recipe with:

#CookBlogShare hosted by Easy Peasy Foodie

Recipe of the week at A Mummy Too

Link up your recipe of the week

Baking Crumbs hosted by Only Crumbs Remain

Only Crumbs Remain


11 thoughts on “Blood orange olive oil cake

    1. Thank you Angela 🙂 I’m on a real blood orange kick at the moment, I’ll miss them when they are finished for the season (is it me or are they still around quite late this year? Not that I’m complaining!) 😉 x


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s