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Blood Orange Olive Oil Cake

Yields12 ServingsPrep 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
  tsp salt
 1 blood orange, sliced for garnish
1

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.

2

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

3

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:
4

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.

Nutrition Facts

Serving Size 1 slice

Servings 12