Loaves, CakeBecca Rea-HollowayMorning, Breakfast, Olive Oil, Almond, Blood Orange, Citrus, CakeComment

Blood Orange Olive Oil Cake

Loaves, CakeBecca Rea-HollowayMorning, Breakfast, Olive Oil, Almond, Blood Orange, Citrus, CakeComment
Blood Orange Olive Oil Cake
 

blood orange olive oil cake

Ingredients

  • 1-½ cups (195g) all purpose flour

  • ½ cup (80g) medium grind cornmeal

  • 2 teaspoons baking powder

  • 3/4 teaspoon kosher salt

  • 1-¼ cups (250g) granulated sugar

  • 2 tablespoons freshly grated blood orange zest

  • 1 cup extra virgin olive oil

  • ¼ cup freshly squeezed blood orange juice

  •  ¼ cup whole milk

  • 3 large eggs

  • ¼ cup sliced almonds

A Few Notes:

  • You’re right, it’s not blood orange season right now. So feel free to swap out the blood orange for regular orange (it’ll have a slightly less floral flavor, but it will still be delicious).

  • I wouldn’t say no to you swapping out the almonds for pine nuts!

  • Try to grab a higher-quality-than-you-usually-use olive oil for this recipe. Flavor, baby, flavor.

  • You’ll need 2 medium-large blood oranges to get enough zest & juice for this recipe.

Pairs Well With:

Olive oil cake is in my top 5 fave desserts. My mom made a version of this recipe growing and I still think about. This recipe makes a moist and very flavorful cake, made in a loaf pan. We’re using blood orange zest & juice to get a really yummy floral flavor, medium grind cornmeal for some texture, and of course - olive oil for a ton of moisture.

It comes together super quick and easy - the hardest part is waiting for the timer to ding while the warm and delicious cake smell fills your house.

the how-to

Preheat the oven to 350 degrees F and thoroughly grease a 9x5” loaf pan. Line the bottom and two sides with a long length of parchment paper cut to the width of the pan.

In a large bowl, whisk together the flour, cornmeal, baking powder, & salt. 

In a medium bowl, rub the orange zest into the sugar using your fingertips. Add the olive oil, blood orange juice, milk, and eggs and whisk until combined. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. 

Pour the batter into your prepared pan. Scatter the sliced almonds evenly over the top. Bake at 350 degrees F for 55-60 minutes, until golden on the top and a tester inserted in the center comes out with moist crumbs. Let cool in the pan for 10 minutes, then use the edges of your parchment paper to lift the cake out onto a wire rack to cool completely. 

Keeps for up to 5 days out on the counter in an airtight container.