Blood Orange Olive Oil Cake


Yield: 8 servings


1/3 cup Flying Olive Blood Orange Extra Virgin Olive Oil, plus more for greasing pan

1 ¼ cups all-purpose flour, plus more for dusting the pan

3/4 cup sugar

2 eggs

1 tsp vanilla extract

Juice and zest of 1 orange, about 3 Tbsp juice, 1 Tbsp zest, plus more zest for garnish, if desired

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Confectioners' sugar for dusting or whipped cream or topping, your choice


Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.

Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the Flying Olive Blood Orange Extra Virgin Olive Oiland vanilla . Mix until light and smooth.

Add the orange juice and zest and mix well. In another bowl, sift together the flour, baking powder, baking soda and salt in another medium bowl.

Add the flour mixture, half at a time, to the wet ingredients. Mix on low just to blend together. Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar or slice and plate each piece and add topping(s) of choice. Garnish with extra orange zest and serve.

Inspired by a recipe by Melissa d'Arabian, Television Food Network

Submitted by Barb and Chuck L.