Name: Blood Orange Olive Oil Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 2 cups cake flour; 2 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; ¾ cup sugar; 1 cup whole milk ricotta cheese; 2 large eggs; 1 tsp vanilla extract; 2 tbsp blood orange zest; ½ cup Blood Orange Olive Oil; ¼ cup freshly squeezed blood orange juice; 1 cup whole milk; for the blood orange glaze:; 3 tbsp freshly squeezed blood orange juice; 1 cup sifted powdered sugar; 1 tbsp blood orange zest; ⅛ tsp salt; 1 blood orange, sliced for garnish

Today I’m sharing the recipe for my favorite citrus flavored cake. This Blood Orange Olive Oil Cake is light, flavorful, moist, and most of all delicious. My first experience with Olive Oil cake was at a bakery in California and I loved the fruity flavoring of the olive oil in the cake. I loved the idea of replacing butter or oil with healthier olive oil. The ideas for different flavor combinations was also intriguing to me.

I was recently visiting one of my favorite local gourmet food stores and I tasted this Blood Orange Olive Oil and knew that it would be perfect in a delicious olive oil cake. (This olive oil would also make a delicious vinaigrette for one of my favorite salads or a perfect drizzle on grilled fish.) What’s so great about this cake is that the flavor possibilities are endless. It would also be delicious made with Meyer lemons, grapefruit, or even key limes.

Authorloulousucre

DifficultyBeginner

Yields12 Servings

Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

2 cups cake flour

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

¾ cup sugar

1 cup whole milk ricotta cheese

2 large eggs

1 tsp vanilla extract

2 tbsp blood orange zest

½ cup Blood Orange Olive Oil

¼ cup freshly squeezed blood orange juice

1 cup whole milk

for the blood orange glaze:

3 tbsp freshly squeezed blood orange juice

1 cup sifted powdered sugar

1 tbsp blood orange zest

⅛ tsp salt

1 blood orange, sliced for garnish

Preheat oven to 350℉. Spray a bundt pan with baking cooking spray. In a large bowl, combine the cake flour, baking powder, baking soda, salt, and sugar. Mix well.

In another large bowl, combine the ricotta cheese, eggs, vanilla extract, blood orange zest, olive oil, blood orange juice, and milk. Mix well.

Add the dry ingredients to the wet ingredients and stir well to combine. Pour mixture into a prepared bundt pan. Bake for 50-55 minutes or until a toothpick when inserted comes out clean. Allow cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

To make the blood orange glaze:

In a small bowl, combine all ingredients and whisk to combine until the mixture is smooth. Pour over the cooled cake. Garnish with blood orange slices.

Ingredients