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Olive Oil Cake

with Blood Orange Glaze

THE RECIPE

INGREDIENTS:

  • Butter
  • Flour
  • Oranges
  • Baking powder
  • Salt
  • Granulated sugar
  • Olive oil
  • Blood orange juice
    For glaze:
  • Confectioner’s sugar
  • Blood orange juice
    From your pantry:
  • 2 Eggs

ABOUT THE RECIPE:

This lightly scented orange cake is made with fine Italian extra-virgin olive oil. A drizzle of bright blood orange glaze elevates the pound cake to a special-occasion treat.

INGREDIENT HIGHLIGHT
We love using this crimson colored juice for its sweetness and hints of raspberry flavor. Blood orange juice is made from the Moro, Tarocco and Sanguinella oranges grown in Sicily on the slopes surrounding Mount Etna, the tallest active volcano in Europe.

BAKING ADVICE:

BAKING TOOL HACKS

Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!

To check if your glaze is thick enough, take some on a spoon and hold it vertically. If the glaze moves slowly, like thick syrupy honey, you’ve mastered it!

MAKE THIS DAIRY FREE!
The butter in this recipe is just used to grease the pan, so you can substitute olive oil or cooking spray to make it lactose free.

YOUR INGREDIENTS

STEP 1

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the middle of the oven and preheat to 350°F. Butter and flour a 12-cup Bundt pan so all surfaces are lightly covered, using 1 tablespoon or less of butter and flour provided.

STEP 2

Finely grate 2 oranges over a small bowl. Set grated rind aside. Slice oranges in half and juice over a small bowl to yield half a cup of juice. In a large bowl, whisk together the flour, baking powder, and salt; set aside.

STEP 3

In another large bowl, use an electric mixer to beat the eggs on medium-high. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes.

STEP 4

On low speed, alternate adding the flour mixture and oil, and beat until *just* combined. Pour in the orange juice, blood orange juice, and rind, and mix to bring the batter together with a spatula. Do not overmix!

STEP 5

Pour the batter into the prepared pan and bake until a toothpick comes out clean, 65 to 75 minutes. If the top is browning too much as the cake bakes, cover it lightly with foil. Transfer to a wire rack and cool for 1 hour before inverting and removing pan.

STEP 6

In a medium bowl, combine confectioner’s sugar and the blood orange juice for glaze. Whisk until completely smooth and thick. It should be pourable, but similar to honey in consistency. Pour the mixture over the cake and let it set. (You may have enough glaze to do this twice).

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