Blood orange cake with olive oil
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.
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
Method
Prep:20min ›
Cook:55min ›
Ready in:1hr15min
- 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.
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Reviews & ratings
Average global rating:
(10)
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