Imagine a cake that transports you to the sun-drenched groves of Italy with every single bite - where the zesty brightness of blood oranges dances with the rich, smooth embrace of olive oil. This isn't just another cake; this is a culinary journey that transforms simple ingredients into a sophisticated dessert that will make your taste buds sing and your guests marvel at your baking prowess. Prepare to elevate your baking game with a recipe that's as stunning as it is delicious!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup blood orange juice
- 1 tablespoon blood orange zest
- 1/2 cup olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the blood orange zest and granulated sugar. Use your fingers to rub the zest into the sugar, releasing the citrus oils and creating a fragrant mixture.
- Add the eggs to the sugar mixture and whisk vigorously until the mixture becomes light, pale, and slightly fluffy, about 2-3 minutes.
- Gradually pour in the olive oil while continuously whisking to create a smooth, emulsified batter. Ensure the oil is fully incorporated.
- Add the blood orange juice and mix until well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until the flour is incorporated, being careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a blood orange glaze for extra flavor and presentation.
- Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Use fresh blood orange juice and zest for the most vibrant flavor - bottled juice simply can't compare.
- When rubbing zest into sugar, take your time to release those essential citrus oils for maximum flavor impact.
- Be gentle when folding flour - overmixing can lead to a dense, tough cake. Stop mixing as soon as no flour streaks remain.
- Check your cake's doneness with the toothpick test, but remember that a few moist crumbs are perfect - they ensure a tender texture.
- Allow the cake to cool completely before adding any glaze or powdered sugar to prevent soggy results.
- For an extra flavor boost, consider adding a light blood orange glaze or serving with a dollop of whipped cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 70mg
