This blood orange olive oil 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.
- 200 g plain flour
- 2 teaspoons baking powder
- Pinch of salt
- 230 g caster sugar
- Grated zest of one blood orange
- 125 ml plain yoghurt
- 3 large eggs
- 1/4 tsp vanilla extract
- 125 ml olive oil not extra virgin
- 75 g icing sugar
- Juice of one half of the zested orange
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.
Baking Crumbs hosted by Only Crumbs Remain