Blood orange olive oil loaf cake

    1 hour 40 min

    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.

    2 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    This is wonderful! I guess some could say that it's more of a quick bread than an actual cake, but that doesn't change the fact that it tastes great! I did have to make a few changes (simply due to what ingredients I had on hand): I didn't have plain Greek yogurt, but vanilla flavored, so I used that mixed with a little bit of sour cream. I also didn't have agave nectar, so I used honey, and only a 1/3 of a cup of it due to the fact that the yogurt I used had added sugar in it. Other than that, I did everything as written. It's a dense, moist, tangy, and flavorful way to use up some blood oranges. The only little issue that I had is that when I added the "blood orange syrup" to the warm cake, it fell in. Not a huge deal, but it might be better to let it cool quite a bit before pouring it on.  -  16 Feb 2013  (Review from Allrecipes US | Canada)


    This was quite the experiment for me! It was a very rich, dense cake, but my husband and I really enjoyed it! I subbed honey for agave and it gave a nice accent to the citrus.  -  21 Jan 2016  (Review from Allrecipes US | Canada)


    This is a great recipe. I subbed lemon for the flavors, sugar for the agave and regular olive oil. I mixed the dry ingredients, mixed the wet ingredients and then mixed them together. So easy. I will use this and try all sorts of flavors including vanilla, lime, orange, lemon, etc. I used the toothpick method to test doneness. It's not fancy shmancy, but a good and easy loaf cake.  -  26 Jan 2019  (Review from Allrecipes US | Canada)