Olive oil cake reminds me of Italy and summer. I’ve used seasonal blood oranges in this cake because I love them but lemon or ‘regular’ oranges would work just as well.
The olive oil doesn’t just add flavour but also texture because the cake retains its moisture for longer and the crumb is softer.
Blood Orange Olive Oil Cake
- 3 blood oranges zest and juice
- 210 g plain flour
- 1 tsp baking powder
- 1 tsp table salt
- 3 medium eggs
- 250 g golden caster sugar
- 180 ml extra-virgin olive oil
- Grease and line an 8-inch cake tin and pre-heat your oven to 180 degrees fan.
- Zest three blood oranges and add to a small bowl. Juice the oranges until you have approximately 150ml juice. Place in a jug and leave to one side.
- Sift your flour, baking powder and salt together in a medium bowl.
- In the bowl of a stand mixer fitted with a whisk attachment, add the eggs, pierce the yolks with a fork, and beat for 30 seconds. Slowly add the golden caster sugar, a tablespoon at a time and increase the speed to medium. Whisk until light and pale yellow, approximately 4 minutes.
- Keep the mixer on slow and alternate between adding the flour mix and the olive oil, ending on the dry ingredients.
- Fold in the orange juice and zest using a plastic spatula and pour into the prepared cake tin. The mixture will be very wet. Bake for 50-60 minutes until a skewer comes out clean when inserted.
- Leave the cake to cool in the tin for 30 minutes before removing from the tin and leaving to cool completely. Wrap the cake in clingfilm once cool and enjoy the next day.
There are so many different types of olive oil on the market and each has its own unique flavour. You want the olive oil to come through so choose one which compliments the citrus flavours you’re using. I found a really light, slightly floral olive oil at my local food market which works perfectly.
When I was recipe testing this cake I tried it straight from the oven – well, as soon as it cooled down – a few hours later and the next day. I’d seen suggestions that olive oil cake should be left to sit for a day and I concur – the flavours were so much more intense when the cake was left overnight.
Don’t worry about the top splitting or the sides catching a bit too much colour, a quick dusting of icing sugar hides a multitude of sins!
I like my cake on its own with a good strong coffee but it’s also lovely with a dash of cream.
The cake will keep for 3-5 days in an airtight container.
I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.