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Blood Orange Olive Oil Cake


  • Author: Laura Nockett
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 1 9-inch, Single Layer Cake 1x

Description

This Dairy Free Blood Orange Olive Oil Cake is the perfect winter treat! Made with delicious blood oranges and rich olive oil for a moist, sweet and tangy cake.


Scale

Ingredients

Cake

4 large eggs, room temperature

1 cup white sugar

1/2 cup olive oil

1/2 cup blood orange juice (freshly squeezed)*

Zest of 2 blood oranges

1 1/4 cup white, all-purpose flour

2 tsp baking powder

1/2 tsp salt

Optional Garnish

Blood Orange Slices

Confectioners’ Sugar


Instructions

Preheat oven to 350°F

Crack eggs into the bowl of your electric mixer fitted with blade attachment

Beat eggs on high for about a minute

Turn mixer speed down and slowly pour in the sugar

Turn mixer back up and beat on high for another minute

Reduce speed again and slowly pour in the olive oil and then the blood orange juice

Add the orange zest, mix

In a small mixing bowl, sift together the flour, baking powder and salt

Slowly add the dry mixture in with the wet ingredients, mix until just combined

Prepare a 9-inch springform pan**, grease the bottom and the sides with non-stick spray, line the bottom with parchment paper, spay parchment with non-stick spray

Pour the batter into the prepared cake pan, smooth the top into an even layer with the spatula

Put the cake into the oven on the middle oven rack to bake for 35-40 minutes

When cake is done, remove from the oven and allow to cool for at least 10 minutes

Slide a knife between the cake and the pan to make sure the sides don’t stick

Release the spring form, continue to allow the cake to cool to room temperature

Carefully lift the cake to remove the bottom of the pan and parchment paper, place cake on a serving platter

Sprinkle with confectioners’ sugar and garnish with blood orange slices (optional)


Notes

*amount of blood orange you need for 1/2 cup juice with vary by size of the orange

**If you don’t have a springform pan you may use a regular 9-inch cake pan, but you must grease it thoroughly and line the bottom with parchment paper or it will stick

Because the cake is dairy-free you can store it at room temperature wrapped tightly in plastic wrap for up to 3 days

  • Category: Cakes

Keywords: #oliveoilcake, #dairyfreebaking, #dairyfreecake, #bloodoranges, #bloodorangecake, #wintercitrus, #winterbaking