Blood Orange Olive Oil Cake

A slice of olive oil cake on a plate with slices of blood oranges

5 from 6 votes

This blood orange olive oil cake is perfectly moist and fluffy with hints of savory olive oil and bright citrus. It has just the right amount of sweetness.

Prep Time15

Cook Time45

Cooling Time1

Total Time2

Course: Dessert

Cuisine: Italian

Keyword: olive oil cake

Servings:

Calories: 363kcal

Author: Kelsey Crist

Equipment

9 inch springform pan
Mixing Bowls
Hand Mixer
Whisk

Ingredients

2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cup sugar
3 eggs
1 tablespoon citrus zest I used blood orange in this recipe
2 tablespoons fresh citrus juice Again, I used blood orange
1 cup extra virgin olive oil use the highest quality olive oil you can
1 1/4 cup whole milk
whipped cream for topping
citrus slices and mint for decoration

Instructions

Mix the flour, salt, baking powder, and baking soda in a small bowl. Set aside.
In the bowl of an electric mixer, mix sugar, eggs, and zest with the whisk attachment. Mix on high speed for about 5 minutes. The mixture should be thick and fluffy.
Keep the mixer running and add olive oil a little at a time. Reduce the speed and add milk and juice. Then add the dry ingredients and mix until just combined.
Grease the bottom and sides of a springform pan and then pour the batter into the pan.
Bake at 375 for 40-45 minutes, or until a skewer inserted into the middle of the cake comes out clean. If the top starts to brown too fast, lower the temperature to 325 and cover it with tin foil. Let the cake cool for about 10 minutes in the pan. Then, move the cake to a wire rack.
Let the cake cool completely. Then, top with whipped cream and sliced citrus.

Nutrition