Blood orange cake with olive oil

    1 hour 15 min

    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.

    46 people made this

    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

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Grease a loaf tin.
    2. Grate the zest of two blood oranges. Squeeze juice from all three of the blood oranges.
    3. Process the sugar with the orange zest in a food processor to impart the sugar with a lovely orange flavour.
    4. Mix orange juice with buttermilk. Mix in the sugar and then the eggs one by one. Finally, stir in the olive oil.
    5. Mix flour, baking powder, bicarb and salt. Mix well with the wet ingredients.
    6. 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.

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    Reviews in English (2)


    cool  -  28 Jan 2015


    Baked this today. I used Self Raising flour and 1 teaspoon of Baking Powder and left the Baking Soda (bicarbonate of soda) out. Did not use Buttermilk as i felt i had a lot of orange juice as liquid. I added a few drops of Orange Essence. I put everything into the bowl at the same time. Whisked with electric whisk for 2 minutes and transferred it to a 2lb loaf tin lined with a liner. Baked at 170 celcius for 50 mins. Perfect result. Served with chocolate sauce!!  -  13 Jan 2018