Blood Orange Olive Oil Cake
This cake is delightfully moist and tender and has a light citrus taste to it. Paired with fresh compote and whipped cream, it’s sure to be a hit at your house!
Olive oil cake…ever make one? I never had. By using Golden Barrel Extra Virgin Olive Oil, the cake is supremely moist and keeps very well. As a matter of fact, I just ate another slice several days after I made it and it was still unbelievably moist and delicious. The olive oil pairs very nicely with citrus (really any kind of citrus), and adding the fresh compote on top, just enhances the citrus vibe.
I went grocery shopping the other day and was meandering down the produce aisle, when these beautiful blood oranges caught my eye. I’ve never eaten or baked with blood oranges, so I was eager to try them. Knowing that this winter fruit won’t be around for too much longer, I grabbed a bunch and was determined to make some sort of cake with them.
Blood oranges have a sweeter taste to them than regular oranges. And that color! Check out these beauties.
After zesting a couple of them, I placed the zest in a bowl of Golden Barrel organic cane sugar. You may use whatever sugar you have, but this course sugar was calling my name. Use your hands to rub the zest into the sugar so the flavor of the blood orange permeates throughout.
After the cake cools, it develops a lovely crust to its outside. I highly recommend eating the cake like this. It’s so delicious paired with fresh compote and whipped cream. If you happen to have leftovers, just wrap it up in foil–the crustiness will go away, but the cake will remain very moist. Still delicious but definitely try it freshly baked. I left my cake cooling in the pan for too long, so mine was a bit of a struggle to get out of the pan. So be sure to only let the cake cool for 5 minutes, then invert it on a cooling rack to finish cooling.
If you’re a citrus fan, you’ll love this blood orange olive oil cake! Give it a try before blood orange season is past. You’ll be glad you did!