Blood Orange Olive Oil Cake

Author: Sarah Bates | The Chef Next Door


4 blood oranges

1/2 cup extra virgin olive oil

4 eggs

1 cup sugar

1 cup cake flour

1 Tbsp baking powder

1/2 tsp salt

1 1/2 cups powdered sugar

1 lime

Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with non-stick baking spray and set aside.

Zest all of the oranges and juice one of them. Whisk the zest, juice and olive oil in a small bowl until well combined.

In the bowl of a stand mixer, beat the eggs until light and fluffy. Carefully beat in the sugar until combined.

Whisk together the flour, baking powder, and salt, then slowly add to the mixer. Add the oil/citrus mixture and beat just until incorporated.

Pour the batter into the prepared pan and bake for 50 minutes, or until a cake tester inserted in the center of the cake comes out clean. Cool on a rack for 15 minutes, then remove from the pan and allow to cool completely.

While the cake is cooling, make the icing. Zest and juice the lime. Whisk that together with the powdered sugar until smooth. Drizzle over the top of the cooled cake. Slice and serve.

Bon Appetit!