Blood Orange Olive Oil Cake Recipe (2024)

I made a simple glaze with the juice of one blood orange and a cup of confectioner's sugar -- it was such a pretty shade of pink and gave the cake a little extra zest.

I love this but I cut the sugar by a quarter to half sometimes.

I made this with soy yogurt for a lactose-intolerant friend, and it was truly delicious - moist and tender, with a lovely orange flavor. It rose beautifully in the oven, too. I also cut the sugar to 3/4 cup and found it plenty sweet enough. I'll definitely be making it again, maybe with grapefruit next time!

I made this, and it was very well received. Like others, I also put in 3 oranges' worth of zest and cut back on the sugar a little. I didn't have a loaf pan so used an 8x8 square. The only change I would make is using parchment paper on the bottom - it did not want to come out of the pan on its own. Having the leftovers as dessert for our anniversary dinner!

I made this, and it was very well received. Like others, I also put in 3 oranges' worth of zest and cut back on the sugar a little. The only change I would make is using parchment paper on the bottom - it did not want to come out of the pan on its own.

Following reader recommendations I reduced the sugar to half a cup, upped the zest and lined the bottom of the loaf tin. A very good result, moist and tasty. It also freezes well, sliced and layered with squares of baking parchment.

Has anyone successfully substituted almond meal or almond flour for the all-purpose flour?

Since this was one of my winter staples I just tested a summer version of this cake and loved the results. Replace the blood oranges with finely chopped fresh pineapple and its juice. Add lemon zest. I also replaced half of the sugar with good quality lemon marmalade (with rinds).
I hope I'll manage to save a slice for tomorrow since I bet it tastes even better the day after, but right now the chance it'll make it seem very slight.

No blood oranges around here!! Is it ok to use navel oranges? Splendid Table has olive oil cake using oranges and light olive oil. It is confusing because some recipes say EVOO and other light OO. Bon Appetit adds Grand Marnier....

Good, but not enough blood orange flavor (even after juicing a second orange to get to the needed 1/4 cup of juice). Next time I would include a second orange-worth of supremes in the batter, and possibly toss with a little flour to keep them from sinking to the bottom.

I have made this twice in the past week. First time, as written, except with regular oranges. Nice result, but not quite there, we thought. So in today's (slight) variation, I added 1 tsp ground cardamom to the recipe. A delicious to give it a bit of spicy warmth. Now we have a recipe we will use again and again. Perfect, warm from the oven with a cup of Earl Grey tea!

I used Meyer lemons and added 1 1/2 teaspoons vanilla extract and 1 teaspoon lemon oil. I also used organic cane sugar. It was exquisite! Delicious tangy lemon flavor, moist and aromatic. Winner!

Agreed. Parchment paper on the bottom would have been a great help. Next time for sure.

I agree. I actually used an extra orange and thought it could use even more. (It's annoying that there is no measurable quantity specified since oranges vary in size.) I suggest refrigerating the cake after a day because it will otherwise get moldy.

Wonderful cake. I decided to go overboard (and I'm glad I did). I covered the cake in thin layer of chocolate ganache instead of compote or orange glaze. Then I stenciled a sun shining w/ a bit of powdered sugar.

Really enjoyed this cake! Backed sugar down to 3/4 cup. Added 3/4 cup of blueberries. Increased zest. Not a fussy recipe and came out nice and citrusy with a nice moist but firm (?) crumb. Will definitely make again.

This was fantastic with the recommended changes: 3 oranges and zest, a bit of cardamom, half the sugar, and a parchment sling. I topped it with an orange glaze.

Many bakers weigh ingredients as it is both easier and more precise (especially outside the US) Please consider offering metric measurements.

I made this again today in two half sized loaf pans. I baked them for 25 mins at 350 f and they came out perfectly. A wonderful recipe, and is to my winter what Marian Burros’ plum torte is to my late summer and fall!

This cake is fantastic. I followed the recipe word for word, then after 2 days fed it with a mix of sugar and lemon juice, lemon drizzle cake style, hoping to prolong its life. It worked so well and I’m still snacking on it 5 days after baking it.

I found this recipe to be unnecessarily fiddly, and too sweet. Cut sugar to ¼ c white sugar & ⅓ c honey. Made it all in the bowl of a stand mixer, starting with wet ingredients, sugars, then flour, then oil. No blood oranges on hand yet ☹, so subbed Meyer lemons, skipping supreme step and used a bit more juice. Topped with a lemon glaze. Yummy, but didn't have to be quite so fussy.

Baking for the second night in a row after 2- and 4-year-old gobbled up last night's try at breakfast and demanded more. Batter was much too runny last night, likely because of my subpar supreming skills. Tonight, doubled the recipe but worked over a colander, which produced 2/3c juice together. Subbed 1/2 whole wheat and 1/2 almond flour and cut the sugar in half since those changes go unnoticed by the little ones and make this an almost healthy treat. Baked in a 12c Bundt pan at 325. Perfect!

1/2 cup almond flour was good

I found this ever so slightly dry around the edges when I made it last year. For this year, made the following adjustments: buttered the pan, lined with parchment paper and then buttered the parchment paper, substituted 2 ruby red grapefruits for the blood oranges because they weren’t in season, increased the grapefruit juice to 1/3 of a cup and added in enough buttermilk to have 3/4 cup of liquid, and increased the olive oil to 3/4 cup. Baked for 58 minutes. Perfect!

Also used parchment paper on bottom and lift pieces

For a special treat I use lavendar infused olive oil and half a teaspoon of culinary lavendar. The lavendar and orange go well together. Like everyone else, I cut back on the sugar, and use a springform Pam for a pretty presentation (with a sprig of fresh lavendar of course :)). It’s my family’s favorite ‘occasion’ cake!

This cake is way too sweet, even though I cut the sugar by 1/3. Grrre - waste of energy and time.

I printed out this recipe, thinking I still had blood oranges in the fridge. Further inspection proved that all the blood oranges had been consumed. Then I spotted a jar of lemon curd and voila! I adapted this recipe as follows: instead of adding 1 cup of sugar, I added 3/4 of the jar of lemon curd to the other ingredients. Once I took the loaf out of the oven, and let it cool a bit I spread the remaining lemon curd on top. P.S. In my oven, 55 minutes at 350 degrees overcooked the loaf.

Gluten-free version notes: I used Glutino brand flour and a 1/2 tsp. of xanthan gum. My other deviations from the recipe were minor: navel oranges, mixture of nonfat Greek yogurt and buttermilk, 3/4 cup of sugar instead of the full cup. The result was wonderful. I love the texture and flavor and will definitely make this again.