A delicious and moist dessert that showcases the unique flavor of blood oranges combined with the richness of olive oil.
Groceries |
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- ½ cup Food Tasting Room Blood Orange EVOO*
- ½ cup freshly squeezed blood orange juice
- Zest of 2 blood oranges
- 1 blood orange, sliced
- Powdered sugar, for dusting
The steps to follow |
Preheat oven and prepare pan:
Preheat your oven to 350°F. Grease a 9-inch round cake pan with olive oil and dust it lightly with flour, tapping out any excess.
Mix dry ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Beat eggs and sugar:
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium-high speed until pale and fluffy, about 3-4 minutes.
Add olive oil and blood orange zest:
With the mixer running on low speed, gradually pour in the blood orange olive oil until fully incorporated. Add the blood orange zest and mix until combined.
Incorporate dry ingredients and juice:
Gradually add the dry ingredients to the wet mixture, alternating with the blood orange juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Bake the cake:
Line cake pan with blood orange slices. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and serve:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar. Slice and serve!
*can be purchased at Foodie Tasting Room