When we see blood oranges, we often think of mimosas or martinis. Imagine our surprise when Alyssa Longobucco (of the adorable blog, The Glossy Life) created this amazing blood orange olive oil cake! This cake has the perfect combination of unique flavors, and fits in at the brunch table or as Saturday night dessert. Either way- we can’t wait for a slice!
3 cups flour, sifted
2 cups granulated sugar
1 ½ teaspoons salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup of Extra Virgin Olive Oil
½ cup milk (1% or 2% works just fine!)
3/4 c fresh squeezed blood orange juice (should be approximately four oranges, depending on their size).
the zest of two oranges
1/4 cup confectioners sugar
Preheat the oven to 350 degrees. Coat the inside of a tube baking pan with non-stick cooking spray (you can also make it in a basic cake pan) and set aside.
In a small glass bowl, sift together the flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer, combine the granulated sugar and eggs together, mixing until they are light and slightly foamy. Add ½ cup fresh orange juice, half of the orange zest and the olive oil, mixing until combined. Add the flour mixture to the bowl in two parts, alternating with the ½ cup milk, but starting and ending with the flour mixture. Mix on low until just incorporated.
Pour the mixture into the cake pan and bake until the top is browned and the edges pull away from the sides of the pan (approximately 30-40 minutes, but check with a cake tester halfway through).
Remove the cake from the oven and let cool for 15 minutes. Meanwhile, combine the confectioners sugar and remaining orange juice together in a bowl. When ready to serve, drizzle the syrup over the top of the cake and finish with a bit of the remaining zest and a dusting of confectioners sugar.