Blood Orange Olive Oil Cake
Is there anyone who doesn't enjoy cake? Despite its gorgeous appearance, this delicious cake is not difficult to make. Perfect for brunch or dinner.
If you cannot find Blood Oranges, you can always substitute regular oranges.
- 3 Blood Oranges
- ¼ cup packed Light brown sugar
- 2 Tbsps. Butter
- ¾ cup All-purpose flour
- ¾ cup Wheat flour
- ¾ cup Almond flour (or coconut)
- 1½ tsp. Baking powder
- ½ tsp. Salt
- 3 Eggs
- ¾ cup Granulated sugar
- ½ cup Plain Greek yogurt
- ½ cup Blood Orange Extra Virgin Olive Oil
- ½ tsp. Almond extract
- ½ tsp. Mexican Vanilla
- Preheat to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper and coat with a 1/2 Tbsp. Blood Orange EVOO.
- Zest two oranges and set aside.
- Remove the peel and white pith from all three oranges. Slice them about 1/4-inch thick, discarding any seeds. Place the slices on paper towels and blot the tops to remove excess moisture and then set aside.
- Place brown sugar and butter in a sauté pan and cook over low heat until the mixture melts and bubbles, 4 to 5 minutes. Spread the mixture in the bottom of the prepared pan and let it cool for a few minutes.
- Meanwhile, whisk flours, baking powder, and salt in a medium bowl.
- Beat eggs, sugar, yogurt, remaining oil, and the reserved orange zest in a large bowl until it turns a pale yellow, about 2-3 minutes.
- Add the dry ingredients, a third at a time, beating on low speed after each addition. Add in while mixing the almond extract and vanilla.
- Arrange the reserved orange slices over the brown sugar mixture in the pan, without overlapping.
- Pour the batter into the pan and carefully spread over the oranges. Bake until a toothpick inserted in the center comes out clean, 30-40 minutes. Let the cake cool in the pan on a wire rack for 15 minutes.
- Run a knife around the edges of the pan to loosen the cake. Invert a serving plate over the pan and carefully turn the cake over onto the plate while removing the pan and parchment paper.
Recipe base via: Dorothy Lane
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