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Blood Orange Olive Oil Cake

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This easy, moist citrus cake combines the floral sweetness of blood oranges with fruity olive oil and a luminous pink glaze. It’s a crowd-pleasing dessert perfect for brunch, potlucks, or any occasion that calls for a slice of sunshine.

Ingredients

Scale
  • 2 large blood oranges (zest and juice)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup extra virgin olive oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • For the glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh blood orange juice
  • Pinch of salt
  • Optional garnish: thin blood orange slices, candied citrus peel, poppy seeds

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and the finely grated zest from blood oranges. Rub the zest into the sugar with your fingers until fragrant and slightly moist.
  3. Add eggs to the sugar mixture and whisk until pale and slightly thickened (about 2 minutes). Slowly drizzle in olive oil, whisking constantly until glossy and well combined.
  4. Pour in the juice from the zested blood oranges (about 1/4 cup) and vanilla extract. Whisk in buttermilk.
  5. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  6. Add dry ingredients to wet in two batches, gently folding with a spatula after each addition. Do not overmix.
  7. Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until golden and a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Cool cake in pan on a wire rack for 10–15 minutes, then run a knife around the edge and release from pan. Let cool completely before glazing.
  9. For the glaze: In a small bowl, whisk powdered sugar with blood orange juice and a pinch of salt until smooth and pourable. Adjust thickness as desired.
  10. Drizzle glaze over cooled cake, letting it drip down the sides. Garnish as desired.

Notes

Use room temperature eggs and buttermilk for best texture. Rub the zest into the sugar to intensify citrus flavor. Do not overmix the batter. Check for doneness early, as ovens vary. Cake can be made gluten-free or dairy-free with simple swaps. Store tightly wrapped at room temperature for 2 days, refrigerate up to 5 days, or freeze slices for up to 2 months.

Nutrition

Keywords: blood orange cake, olive oil cake, citrus dessert, easy cake, brunch, moist cake, winter baking, spring dessert, nut-free, glaze, family recipe

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