Blood orange olive oil loaf cake

    Blood orange olive oil loaf cake

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    1hr40min


    1 person made this

    About this recipe: Wonderful use for blood oranges in the winter. Plus, the cake is moist and requires no butter and very little processed sugar. It's delicious with or without the glaze.

    Ingredients
    Serves: 8 

    • Cake
    • 190g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon coarse sea salt, or to taste
    • 200g plain Greek yogurt
    • 160ml agave nectar
    • 3 eggs
    • 3 blood oranges, zested
    • 1/2 teaspoon vanilla extract
    • 120ml extra-virgin olive oil
    • 4 tablespoons blood orange juice
    • 1 tablespoon unrefined demerara or raw sugar
    • Glaze
    • 125g icing sugar
    • 2 tablespoons blood orange juice

    Method
    Prep:20min  ›  Cook:50min  ›  Extra time:30min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Line a loaf tin with baking parchment; grease and flour the tin.
    2. Sift flour, baking powder and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into cake mixture until incorporated. Pour into prepared loaf pan.
    3. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 50 minutes.
    4. Whisk 4 tablespoons blood orange juice and 1 tablespoon demerara sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.
    5. Whisk icing sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.

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