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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

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.

Nutrition Facts

Serving Size 1 slice

Servings 12