Hey there! Let me share with you one of my absolute favorite recipes: Blood Orange Olive Oil Cake. This cake is incredibly moist, flavorful, and surprisingly easy to make. It's perfect for any occasion, from a simple afternoon treat to a more elegant dessert.
Why You Will Love This Recipe
This Blood Orange Olive Oil Cake is special because it combines the bright, citrusy flavor of blood oranges with the richness of olive oil, creating a unique and delicious taste. The olive oil keeps the cake incredibly moist and gives it a lovely texture, while the blood oranges add a beautiful color and a tangy sweetness. It's a simple recipe that delivers impressive results, and it's naturally dairy-free! Plus, the vibrant color makes it a showstopper on any table. You’ll adore this homemade Blood Orange Olive Oil Cake because it tastes sophisticated but is so straightforward to bake.
Ingredients
Here's what you'll need to make this amazing cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup olive oil (extra virgin, but not too strong)
- 3 large eggs
- 1/2 cup blood orange juice (from about 2-3 blood oranges)
- 1 tablespoon blood orange zest (from about 2-3 blood oranges)
- 1/2 cup buttermilk
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prevents the cake from sticking and ensures it comes out cleanly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed, which helps the cake rise properly.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the sugar, olive oil, eggs, blood orange juice, blood orange zest, and buttermilk. Make sure everything is well combined for a smooth batter.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough cake. A few lumps are okay.
Step 5: Pour and Bake
Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar, if desired.
Serving Suggestions
This Blood Orange Olive Oil Cake is fantastic on its own, but it also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar adds a touch of elegance. For a citrusy boost, consider serving it with a few fresh blood orange slices.
The vibrant color and delicious flavor of this olive oil cake make it perfect for brunch, afternoon tea, or a simple dessert after dinner. It's also a wonderful treat to bring to potlucks or gatherings with friends and family. Its moist texture and bright flavor are sure to impress!
Storage and Reheating
To store any leftover Blood Orange Olive Oil Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days.
If you want to keep it longer, you can store it in the refrigerator for up to a week. Just be sure to wrap it well to prevent it from drying out.
To reheat, you can simply let a slice come to room temperature or warm it slightly in the microwave for a few seconds. You can also reheat it in a low oven (around 250°F or 120°C) for about 5-10 minutes to bring back some of its warmth.
Key Details
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 8-10 slices
Equipment:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
Enjoy your homemade Blood Orange Olive Oil Cake! I hope you love it as much as I do. It's a delicious and easy way to brighten up any day.
Blood Orange Olive Oil Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup olive oil extra virgin, but not too strong
- 3 large eggs
- 1/2 cup blood orange juice from about 2-3 blood oranges
- 1 tablespoon blood orange zest from about 2-3 blood oranges
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, olive oil, eggs, blood orange juice, blood orange zest, and buttermilk.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar, if desired.
