This Blood Orange Olive Oil Cake is a moist and flavorful dessert that combines the richness of olive oil with the bright, tangy notes of blood oranges. The cake is enhanced with a hint of lemon juice and a touch of vanilla, making it a perfect treat for any occasion. With its tender crumb and beautiful presentation, this cake is sure to impress both in taste and appearance.
Why You'll Love This: The combination of olive oil and blood oranges gives this cake a unique and sophisticated flavor profile. The olive oil adds a rich, moist texture that keeps the cake tender and delicious, while the blood oranges provide a vibrant citrusy burst. The addition of orange zest and vanilla bean paste further elevates the flavor, making each bite a delightful experience. This cake is easy to make and perfect for those who appreciate the harmony of sweet and tangy flavors.
Perfect Occasion: Ideal for brunch, afternoon tea, or as a dessert for dinner parties, this cake is versatile and perfect for any occasion. Its elegant appearance and delicious taste make it a great choice for celebrations, gatherings, and even as a thoughtful gift.
Decoration Tips: For a stunning presentation, arrange thin slices of blood orange on top of the cake before baking. Once baked and cooled, drizzle a simple glaze made from blood orange juice and powdered sugar over the cake. Garnish with fresh blood orange slices, zest, or a sprig of mint for an extra touch of elegance. Serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream can enhance the overall experience.
Ingredients:
For Blood Orange Topping:
- 230g blood orange, sliced
- 13g blood orange juice
- 70g lemon juice
- 138g granulated sugar
For Olive Oil Cake:
- 200g good quality olive oil
- 3 eggs
- 200g granulated sugar
- 96g salted butter, melted
- 300g whole milk
- 1 tsp vanilla bean paste
- 200g all-purpose flour
- 70g bread flour
- 1 + 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp orange zest
Instructions:
Prepare the Blood Orange Topping:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium saucepan, combine the blood orange juice, lemon juice, and granulated sugar. Stir until the sugar is dissolved.
- Add the blood orange slices to the saucepan and simmer for about 5 minutes, until the oranges are slightly softened. Remove from heat and let cool.
Prepare the Olive Oil Cake:
- In a large mixing bowl, whisk together the olive oil, eggs, granulated sugar, melted butter, and vanilla bean paste until well combined.
- In a separate bowl, sift together the all-purpose flour, bread flour, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the orange zest and whole milk, mixing until the batter is smooth.
Assemble and Bake the Cake:
- Arrange the blood orange slices on the bottom of the prepared cake pan.
- Pour the batter over the blood orange slices, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Serve and Enjoy:
- Once the cake is completely cooled, carefully invert it onto a serving plate so that the blood orange slices are on top.
- For an extra touch, drizzle with a simple glaze made from mixing powdered sugar and blood orange juice.
- Garnish with fresh blood orange slices or zest, if desired.
Enjoy this Blood Orange Olive Oil Cake, a perfect blend of rich, moist texture and vibrant citrus flavor, ideal for any special occasion or as a delightful treat for yourself!