Sometimes referred to as liquid gold, a good olive oil is something to behold. Pair it with one of the wonders of the citrus family; blood orange, and you have something sensuous and alluring. For a person who is fond of desserts that are not overly sweet, this Blood Orange Olive Oil Cake is just the ticket!
My recipe uses every luscious part of the orange, ensuring that it’s unique taste and beauty are exemplified. To ensure that the citrus flavor isn’t too subtle, I deluge this cake with zest, juice and segments of orange throughout.
Using olive oil in your baking recipes is best served if you’re using a good quality extra virgin. Using a low quality olive oil is akin to cooking with a wine that you wouldn’t want to drink. Low-quality oils can bring with them an overpowering taste that can noticeably change the flavor of your baked goods. If you’re looking for a heart healthy oil, then stick with cold-pressed extra virgin olive oil.
Blood Orange Olive Oil Cake
Serves 8
- 4 blood oranges
- 1 1/4 cups flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2/3 cup sugar
- 1/2 cup plain greek yogurt
- 3 large eggs
- 1/2 cup extra virgin olive oil
- cooking spray
- Heavy cream whipped with a touch of cardamom and powdered sugar for serving, optional
- Mint leaves for serving, optional
- Preheat oven to 350° with a rack placed in the middle. Measure and cut a piece of parchment to cover the length of the bottom and two ends with a little extra hanging over in a 9″ x 5″ loaf pan in one piece. Spray the pan with cooking spray and then position the parchment inside. (the oil will help keep it in place) Spray the parchment with a little additional cooking spray.
- Zest all four blood oranges and set the zest aside.
- One at a time, cut the bottom and top end of 3 of the oranges; set on one end and remove pith by using a knife to cut from top to bottom around the orange. Over a bowl to catch any excess juice, use a paring knife to cut the orange segments from the membranes and set them in a small bowl, squeezing any extra juice from the membranes into the juice bowl.
- Cut the remaining orange in half crosswise and juice it, adding any saved juice from cutting the segments. You should have about 1/4 cup of juice.
- Whisk the flour, cornmeal, baking powder, baking soda and salt together in a medium bowl and set aside.
- Whisk the sugar with the orange zest. Add 1/4 cup of juice and mix. Whisk in the yogurt, eggs and olive oil one at a time. Whisk the flour mixture into the wet ingredients, until just combined. Set aside 8 segments to use for garnish. With your fingers, break up the remaining orange segments into halves or thirds, and add to the bread mixture stirring gently to combine.
- Pour the mixture into the prepared loaf pan. Bake until the top is springy and golden-brown and a toothpick inserted in the center comes out with just a few crumbs attached, 50-60 minutes.
- Let the cake cool on a wire rack for 20 minutes. Carefully un-mold the cake, peeling the parchment off the bottom and standing it right side up on a plate. Cool completely before serving.
- To serve, top each piece with a dollop of cardamom whipped cream, an orange slice and mint leaf.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
(click here) for printable recipe