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Blood Orange Olive Oil Cake

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This easy, moist blood orange olive oil cake features a fragrant crumb, caramelized citrus topping, and a burst of bright flavor. Perfect for brunch, dessert, or any occasion when you want a show-stopping yet simple cake.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • Zest of 2 blood oranges
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/2 cup (120ml) whole milk (or almond milk for dairy-free)
  • 1/4 cup (60ml) freshly squeezed blood orange juice
  • 1 1/2 cups (180g) all-purpose flour (or 1:1 gluten-free blend)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2–3 blood oranges, thinly sliced
  • 1/2 cup (100g) granulated sugar (for caramelizing)
  • 2 tablespoons (28g) unsalted butter (or dairy-free butter)

Instructions

  1. Grease a 9-inch round cake pan with butter or oil and line the bottom with parchment paper. Preheat oven to 350°F (175°C). Zest and juice two blood oranges. Thinly slice 2-3 more blood oranges into 1/8-inch rounds, removing seeds.
  2. In a small saucepan over medium heat, melt 1/2 cup sugar with 2 tablespoons butter. Stir until sugar melts and turns pale golden. Pour caramel into prepared pan, tilting to coat the bottom. Arrange blood orange slices over caramel in a single layer.
  3. In a large bowl, combine 1 cup sugar and orange zest. Rub together with fingers until fragrant. Add eggs and whisk until light and creamy, about 1 minute. Slowly whisk in olive oil until blended. Stir in milk, blood orange juice, and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet, folding gently with a spatula until just combined.
  5. Pour batter over citrus slices in the pan and smooth the top. Bake for 35-45 minutes, until golden and a toothpick inserted in the center comes out clean.
  6. Let cake cool in the pan for 15 minutes. Run a knife around the edge and invert onto a serving plate. Peel off parchment. If any citrus sticks, scoop it out and patch on top.
  7. Let cake cool until just warm. Serve as-is or dust with powdered sugar. For extra shine, brush citrus with warmed apricot jam if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use non-dairy milk and plant-based butter. Rubbing zest into sugar boosts fragrance. Don’t overmix the batter. Line pan with parchment for easy release. Let cake cool 15 minutes before unmolding. Store covered at room temperature for 2 days or refrigerate up to 5 days. Cake can be frozen in slices.

Nutrition

Keywords: blood orange cake, olive oil cake, brunch cake, citrus dessert, upside-down cake, easy cake, Mediterranean dessert, gluten-free option, dairy-free option

Find it online: https://prismtaste.com/blood-orange-olive-oil-cake-recipe-easy-moist-and-perfect-for-brunch/