Olive Oil Cake with Blood Orange
// Introduction
This is the cake that made us stop reaching for butter. The olive oil keeps it moist for days — genuinely, days — and gives the crumb a subtle grassy depth that butter simply cannot replicate. The blood orange brings bittersweet citrus punch and turns the whole thing a faint blush. It's the kind of cake that makes people ask for the recipe before they've finished their slice. Use your best olive oil here. You will taste the difference.
// Ingredients
// Method
- 01
Heat the oven to 175°C (350°F). Grease a 23cm (9-inch) round cake pan with olive oil and line the bottom with parchment paper.
- 02
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 03
In a large bowl, combine the eggs, granulated sugar, and blood orange zest. Beat with an electric mixer on medium-high speed until the mixture is pale, thick, and has roughly doubled in volume — about 3 minutes.
- 04
With the mixer running on low, slowly stream in the olive oil. Then add the blood orange juice and milk. Mix until just combined.
- 05
Add the flour mixture and fold gently with a spatula until no dry streaks remain. Do not overmix — a few lumps are fine.
- 06
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, until the cake is deep golden brown and a skewer inserted into the centre comes out clean.
- 07
Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out and cool completely.
- 08
Dust generously with powdered sugar. Garnish with thin blood orange slices and serve with a small drizzle of olive oil over each slice if you want to be dramatic about it. You should be.
Ready to cook?
Get the olive oil that makes the difference.