Blood orange olive oil loaf cake

    Blood orange olive oil loaf cake


    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.

    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

    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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