Olive Oil Cake with Blood Oranges

2 blood oranges (we bought a whole bag at Trader Joe’s for under $3!)
2 large eggs
1 1/4 cups sugar
3/4 cup olive oil (we used extra virgin, even though the recipe calls for “pure”…didn’t seem to matter.)
3/4 cup milk (we used 2%)
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Generously spray a 9-inch round cake pan with olive oil cooking spray, or line the bottom of the pan with parchment paper and then grease well.  Set a rack in the middle of your oven and preheat it to 350 degrees.

Grate the zest from the oranges into a large mixing bowl and then set aside the oranges. Add the eggs to the bowl with the zest and whisk until well blended. Whisk in 1/2 cup of the sugar for about a minute or so, until the mixture lightens in color a bit. Then whisk in the olive oil, followed by the milk until everything is well blended.

In another large mixing bowl whisk together the flour, remaining 3/4 cup sugar, baking powder, baking soda, and salt. Whisk this dry mixture into the olive oil mixture in three separate additions. You want the batter to be smooth each time, before adding more flour.  The batter will be runny.

Pour the batter into the prepared pan.  Bake in the preheated oven until it is deep golden and firm in the center when pressed with your fingertip, about 30-40 minutes (watch carefully – you don’t want it to burn, just brown to a “deep golden”!). Remove from the oven let cool for about 20 minutes.

While the cake is baking, segment the oranges you set aside earlier.   Place them in a small covered bowl and refrigerate until it’s time to serve them with the cake.

For serving – you can serve the orange segments with a slice of cake alone and it’s ridiculously delicious. If you’re more concerned with presentation than calories, a little orange zest mixed into whipped cream is even more delicious. Try it! (Of course sorbets and ice cream go well with this, too.)


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