Blood Orange & Olive Oil Cake
Ingredients
- 1 cup olive oil
- 3 large eggs
- 1½ cups granulated sugar
- ½ cup fresh blood orange juice (from 3–4 blood oranges)
- Zest from 3 blood oranges
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 2 cups all-purpose flour
- 1 cup whole milk
- Cream Cheese Icing
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the bottom and sides well. Wrap the outside with foil to prevent any leaks.
- In a large mixing bowl, whisk together the olive oil, eggs, and sugar until well combined.
- Add the vanilla extract, blood orange zest, and blood orange juice. Whisk briefly to combine.
- Sift together the salt, baking powder, baking soda, and flour.
- Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Mix gently — try not to over-mix; just combine until no streaks of dry flour remain.
- Pour the batter into the prepared springform pan. Sprinkle the 2 tbsp granulated sugar evenly over the top.
- Bake for 50–55 minutes. The cake should be risen and starting to turn golden brown on top. (Ovens vary, so check the center with a toothpick if needed — you may need to bake longer. If the top browns too quickly, lay a loose piece of foil over it toward the end.)
- Remove from the oven and let cool in the pan for about 10 minutes. Gently release and remove the cake from the springform pan, then cool completely on a wire rack.
- Once fully cooled, dust the top with powdered sugar if desired (or drizzle with a blood orange glaze for extra wow factor).
