Blood Orange Olive Oil Cake


This Discover Cooking with California Olive Oil recipe contest submission comes from Mellissa Solin.

Serves 6

1/2 cup We Olive Blood Orange Olive Oil (plus more for the pan)
1 1/2 cups all purpose flour (plus more for the pan)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup almond milk (or whole milk)
2 tbsp butter, melted
1 tsp vanilla extract
1 tbsp blood orange zest
Juice of 2 blood oranges
1 cup sugar
2 large eggs
1 1/4 cups confectioners sugar

Heat oven to 350. Brush a loaf pan with olive oil and dust with flour. Tap out the excess. Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a separate bowl whisk together the oil, milk, butter, vanilla, blood orange zest, and juice of 1 1/2 of the oranges.Beat the sugar and eggs until light and fluffy, 2-3 minutes. Slowly add in the flour and milk mixture until combined. Pour into the pan and bake for 60-70 minutes. Cool for at least 30 minutes.

To make the glaze combine confectioners sugar and blood orange juice, adding 1-2 tbsp of water if it is too thick. Pour over the cake and let set for 10-15 minutes.

One Response to “Blood Orange Olive Oil Cake”


    yummy and hooray for jodi taffel………………….i wanna vote for her………….


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