The Blood Orange Saga continues…
We’ve bought a few bags over the past few weeks. And there may be a few more before the season ends.
While I tend to do most of the baking, Victor is no slouch – as evidenced by his latest creation!
Blood Orange Olive Oil Cake
- 218 g (1 cup) olive oil
- 150 g (3 large) eggs
- 300 g + 25 g (1 1/2 cups + 2 tablespoons) granulated sugar
- 8 g (2 teaspoons) vanilla extract
- 120 g (1/2 cup) blood orange juice
- 18 g blood orange zest zest
- 6 g (1 teaspoon) salt
- 2 g (1/2 teaspoon) baking powder
- 2.5 g (1/2 teaspoon) baking soda
- 240 g (2 cups) all-purpose flour
- 240 g (1 cup) whole milk
- 10–20 g (about 1/4 cup sifted, optional) powdered sugar
Preheat oven to 350°F. Butter a 9″ pan.
In a large mixing bowl, whisk together the olive oil, eggs, and sugar. No need to use a mixer.
Add the vanilla, blood orange zest and juice. Whisk briefly to combine.
Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches.
Pour the batter into the pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top.
Remove from the oven and allow to cool for about 10 minutes in the pan and then cool completely on a baking rack.
When cool, dust the top with powdered sugar, if desired.
One of the fun things about cooking or baking with blood oranges id their color. They can range from a reddish orange to a deep purple, so you can never be sure exactly what color your finished product will be.
Regardless of color, it screams flavor!
Citrus cakes can be made with anything – oranges, lemons, grapefruits, pomelo…
Have fun with them!