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Blood Orange Olive Oil Cake
- Total Time: 1 hr 5 min
Description
Olive oil cakes are simple, moist and a perfect dessert palate for “playing” with flavor profiles. You can easily add/change spices, infused oils and fruits. This cake is also a wonderful platform for toppings – ice cream, fruit, fruit infused balsamic and syrups. We had a delicious lemon olive oil cake for dessert after the five courses of beef at Daria Cecchini’s restaurant in Panzano, Italy which was the inspiration for this recipe.
Ingredients
Units Scale
1 1/4 cup flour
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cardamom powder
1/4 teaspoon salt
2/3 cup Marisolio Blood Orange Olive Oil
1/2 cup Greek yogurt
2 large eggs
Instructions
- Preheat oven to 350ºF and oil a 9” round pan.
- Mix the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl.
- Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture and stir until completely combined and there are no lumps.
- Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool for at least 10 minutes before slicing.
- Prep Time: 15 min
- Cook Time: 35 min
- Cuisine: Italian
Keywords: olive oil, cake, orange, blood orange