Blood Orange Olive Oil Cake

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Blood Orange Olive Oil Cake

  • Author: patty
  • Total Time: 1 hr 5 min


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.


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


  • 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


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