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Blood Orange and Olive Oil Cake

Blood Orange and Olive Oil Cake

Spring is officially just a few days away but it feels like the middle of winter. Although I'm sorely missing summer fruits and vegetables, I'm infinitely grateful for winter citrus. Recently I've seen beautifully ripe blood oranges in just about every supermarket so I set my sights on a blood orange cake. 

To me there is no dreamier combination than blood orange and olive oil. It's classic without being boring and sounds endlessly sophisticated. My favorite part of this recipe is that blood orang juice makes the glaze naturally bright pink. Serve and eat it the day it's made - the glaze tends to discolor within a couple days and although it's still okay to eat it's definitely not pretty. 

Blood Orange and Olive Oil Cake

  • For the cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup extra virgin olive oil
  • 2 tablespoons blood orange zest (from about 4 oranges)
  • 5 tablespoons blood orange juice 
  • 1/3 cup whole milk
  • For the icing:
  • 1 cup confectioner's sugar
  • 2 tablespoons plus 1 teaspoon blood orange juice

Preheat oven to 350F. Cut a piece of parchment to fit in the bottom of a 9-inch round cake pan. Grease the pan and the parchment in the bottom. 

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a clean mixing bowl, whisk together eggs and sugar until light and fluffy, 3-4 minutes. Drizzle in the olive oil, a little at a time and whisk to incorporate. Whisk in the orange zest and juice, then the milk, until evenly combined. Add the flour mixture, a little at a time, until fully combined. 

Transfer the batter to the prepared pan and bake until lightly browned and a toothpick inserted into the center comes out clean, 45-50 minutes. Allow to cool 10 minutes before turning cake out onto a cooking rack. Cool completely before icing. 

Meanwhile, whisk together confectioner's sugar and blood orange juice to make icing. When cake is cooled, pour icing over top and allow to drip over sides. 

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