This delicious blood orange olive oil cake couldn’t be simpler to make – it’s so beautiful too! An ideal recipe for brightening up those dark, Winter days.
Even though the blood orange season is just about over for another year, I just couldn’t resist sharing this recipe with you.
I’ve always been a big fan of oranges in general, 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.
I love making my blood orange curd to make the most of the all too brief season – it’s so delicious spread on toast, scones or pancakes.
Blood oranges are very useful for a simple cake decoration – they are so naturally beautiful that a few slices on top of your cake is all you need for a simple yet stunning design.
tips for making this blood orange olive oil cake
- 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.
- A light and mild olive oil is best for making this cake – I would steer clear of extra virgin or a strongly flavoured oil. Save those for your salad dressings.
- The orange icing drizzle is delicious, but you can by all means leave it unadorned and plain if you like.
- Blood oranges are beautiful in this cake but normal oranges can of course be used instead.
more blood orange recipes
more easy fruity cake recipes you might enjoy
I’m sharing this recipe with #CookBlogShare hosted by Easy Peasy Foodie
- 200g plain flour
- 2 teaspoons baking powder
- Pinch of salt
- 230g caster sugar
- Grated zest of two blood oranges
- 125ml plain full fat yoghurt
- 3 large eggs, at room temperature
- 1/4 teaspoon vanilla extract
- 125ml mild olive oil (not extra virgin)
- FOR THE DRIZZLE:
- 100g icing sugar
- Juice of one blood orange
- FOR THE ICING GLAZE:
- 75g icing sugar
- approximately 3 tablespoons blood orange juice (enough to make a thick but pourable icing)
- 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, gently 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.
- While the cake is baking, make the syrup. Place the icing sugar and orange juice in a small pan and heat gently until the sugar has dissolved and the mixture is a syrup like consistency. Remove from the heat and set aside.
- When the cake has baked, transfer to a wire rack and using a skewer, puncture the top of the cake all over. Evenly pour over the orange syrup, then leave the cake to go completely cold.
- To make the icing glaze, simply mix the icing sugar and juice together until smooth. Drizzle over the cake and decorate with blood orange slices.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 515Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 71mgSodium: 205mgCarbohydrates: 85gFiber: 2gSugar: 63gProtein: 6g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.