Carole Hicks’ Blood Orange Olive Oil Cake

Blood Orange Olive Oil Cake

Blood Orange Olive Oil Cake

1-1/2 cups flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs slightly beaten
3/4 cups milk
1/2 cup Blood Orange Olive Oil
2 tsp. grated orange peel (zest)

Glaze (Optional)

2 Tbs. confectioners sugar
2 Tbs. fresh squeezed orange juice (adjust amounts to correct consistency)


Pre-heat oven to 325 degrees.
Oil and flour loaf pan (parchment paper on bottom works great) 9″ x 5″ x 3″.
Combine dry ingredients and set aside.
Beat eggs, oil, milk and orange zest till blended.  Add dry ingredients to wet mixture and thoroughly combine without overmixing.  Pour into loaf pan.  Bake for minimum of 40 minutes (start testing at this point) or until toothpick comes out clean.  Ovens will vary.  Cool for 15 minutes and turn out on cake plate.  Option: Mix confectioners sugar and orange juice till you have a thick but pourable liquid.  Drizzle glaze down the top center of cake while still warm.

Variations:  Substitute Meyer Lemon Olive Oil or Lime Olive Oil.  And for glazes, use corresponding lemon or lime juices.  Equally delicious.

Note from Iris:  This may be the best cake I’ve ever tasted and the easiest to make.  For those who are gluten intolerant, substitute organic brown rice flour.  It will not rise quite as much, but it is still incredible.

This entry was posted in Blood Orange Olive Oil Recipes, Lime Olive Oil Recipes, Meyer Lemon Olive Oil Recipes, Olive Oil Recipes and tagged , , . Bookmark the permalink.

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