Blood Orange Olive Oil Cake

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (egg)

  Carbohydrates (flour, orange juice, sugar)

  Fat (olive oil)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Dense

  Soft

  Sweet

  Tart

  Rich

This cake is one of the most beautiful things I have made in a while, to toot my own horn! I made olive oil cake a few years ago for a class and really loved its dense, yet spongey texture. Adding blood orange juice felt like the perfect use of the gorgeous seasonal citrus and a fun way to give a subtle tart flavor to an otherwise sweet dessert. This cake is a true winter delight, although equally as satisfying in the warmer months, especially when substituting lemon juice!

This recipe was initially made using oat flour, but you can easily substitute another gluten free baking flour blend (I wouldn’t recommend using almond or coconut flour or straight brown rice flour), or use all-purpose wheat flour. Since blood oranges can be quite hard to find, feel free to experiment with other citrus juices, especially lemon, in its place.

Allergens: Gluten/wheat (optional), eggs

Servings: 8-10 slices

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Ingredients:

1 1/2 cups all-purpose or 1:1 GF baking flour blend

1/2 cup sugar (I used raw turbinado sugar)

1/2 cup extra virgin olive oil (plus an extra 1/2 tsp for greasing the pan)

1/2 cup blood orange juice (~3 medium blood oranges)*

3 eggs

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp salt

*Tip: You can substitute lemon juice if blood oranges aren’t accessible to you

Optional garnishes:

Blood orange slices

Powdered sugar

Sprig of rosemary or edible eucalyptus for decoration

Directions:

1. Preheat oven to 350F. Grease a round glass 9.5 inch pie pan or use a comparably sized cake pan.

2. In a large mixing bowl, whisk together eggs, sugar, vanilla extract, and olive oil. When well combined, whisk in blood orange juice.

3. In a smaller mixing bowl, combine remaining dry ingredients.

4. Gradually whisk dry ingredients into wet bowl, 1/2 cup at a time until well combined. Batter will be loose.

5. Carefully pour batter into pan. Bake for 25 minutes or until center is cooked through. Cake should appear somewhat spongey when finished cooking.

6. Allow to cool, garnish with blood oranges and dust with powdered sugar. Serve room temperature or slightly warm.

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