Blood orange olive oil cake
Blood oranges and olive oil are the star ingredients in this beautifully moist 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
For the icing:
- 75 g icing sugar
- Juice of one half of the zested orange
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.
Simply mix the icing sugar and juice together until smooth. Drizzle over the cake and decorate with blood orange slices.