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Blood Orange Cake with Olive Oil

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Picture by: Afiyet_olson

Recipe by: Afiyet_olson

A very juicy orange cake with gorgeous citrus flavour. I especially like it ice cold, so I keep it in the refrigerator. Don't be put off by the olive oil - baking with olive oil produces fabulous results, is healthier than butter and leaves no trace of 'olive' flavour.

Ready in 1 hour 15 mins

Saved by 7 cook(s)

Ingredients

Serves: 1

3 blood oranges, 2 of them organic
210g caster sugar
4 tablespoons buttermilk
3 eggs
250g plain flour
1½ teaspoons baking powder
¼ teaspoon bicarbonate of soda
1 pinch of salt
50ml extra-virgin olive oil

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Preparation method

Prep: 20 mins | Cook: 55 mins

Preheat the oven to 180 C / Gas 4. Grease a loaf tin.

Grate the zest of two blood oranges. Squeeze juice from all three of the blood oranges.

Process the sugar with the orange zest in a food processor to impart the sugar with a lovely orange flavour.

Mix orange juice with buttermilk. Mix in the sugar and then the eggs one by one. Finally, stir in the olive oil.

Mix flour, baking powder, bicarb and salt. Mix well with the wet ingredients.

Pour batter into prepared loaf tin and place into the preheated oven and bake for 55 minutes. Check it is cooked with a skewer. Cool on wire cake rack.

Provided by:Allrecipes

Last updated: 29 Sep 2011