yikes this looks too darn bloody-blood orange olive oil cake

Apr 21


My last post, ai love photo posts-blood orange chocolate macarons, was the first in a series of “photos only post” that I’ve decided to do this year.  It gives me an opportunity to practice my photography and finish a post all within the same day!

Feeling a bit guilty, I’ve decided to make it up to you my readers and post another blood orange recipe.  To be quite honest, I needed to use up my blood orange concentrate from The Perfect Puree of Napa Valley!

This recipe, Blood Orange Olive Oil Cake, comes from a blog that I’ve admired for a while.  I finally made a recipe from Deb’s Smitten Kitchen blog!  Smitten Kitchen has beautiful photography and always detailed instructions on recipes.

The very first time I made this Blood Orange Olive Oil Cake, the cake stuck to the pan and it wasn’t a pretty sight.  Yummy, but not pretty.  I had just enough blood orange concentrate to make another loaf and buttered that pan really, really, really well–did I mention that I buttered that pan really, really, really well?!

This cake has a rich deep yellow-orange hue.  I can only assume the color is a result of the rich red of the blood orange concentrate and yellowish olive tone of the olive oil.

The first time I made the cake I left it as is–naked and plain.  The second time I made it was for a Sunday brunch and I wanted it a bit more fancy.  I decided to make a simple glaze from the remaining blood orange concentrate.  Then I had the idea to do a marbling of the glaze.  I should have stopped at just making a red glaze!  Let’s just say my “marbling” turned out more bloody looking and true to its namesake.  I fretted that it looked like a good piece of rare steak!  Now that the image is burnt into your mind, let me just replace it with a more appealing image.  Here’s a better look at that very pretty blood orange olive oil cake.


Serve it with some freshly made whipped cream and a drizzle of the blood orange concentrate and you’ll forget too that rare bloody steak image.

Blood Orange Olive Oil Cake

Serves 10-12
Prep time 10 minutes
Cook time 55 minutes
Total time 1 hours, 5 minutes
Meal type Breakfast, Dessert
Website Adapted from the Smitten Kitchen and originally from the book In the Kitchen with a Good Appetite
Blood orange and olive oil come together to make this moist, deep flavored loaf cake. Serve with freshly made whipped cream.



  • 1/4 cup blood orange concentrate/juice
  • 1/2 cup buttermilk (scant)
  • 1 cup sugar
  • 3 Large eggs
  • 2/3 cups light olive oil
  • 1 1/4 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


  • 2 cups powdered sugar (divided)
  • 3 tablespoons blood orange concentrate/juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons water

Whipped Cream

  • 1 cup heavy whipping cream
  • 1-2 tablespoon sugar


Step 1 Preheat oven to 350 degrees. Butter or spray a 9x5 loaf pan generously. Set aside.
Step 2 In a large bowl, add the blood orange juice/concentrate and buttermilk. Mix well.
Step 3 Add sugar to liquid mixture and mix well. Then add eggs and olive oil and mix until incorporated.
Step 4 In another bowl, whisk all flours, baking powder, baking soda, and salt.
Step 5 Slowly add liquid mixture to dry ingredients and gently whisk together. Pour into prepared pan and baked for 50-55 minutes or until golden brown and cake tester comes out clean.
Step 6 Cool on rack for 5 minutes and then invert cake on rack and cool right side up. Cake will need to be cooled completely before pouring glaze on top.
Step 7 In a bowl, combine 1 cup of powdered sugar with 3-4 tablespoons of blood orange juice/concentrate. Mix until smooth. Glaze should be thick, yet pourable.
Step 8 In another bowl, combine remaining cup of powdered sugar, vanilla extract, and 1-2 tablespoons of water. Mix until smooth. Glaze should be thick, yet pourable.
Step 9 Slowly drizzle the blood orange glaze first over the cake. Then drizzle the plain glaze over the cake. Keep on drizzling until you have used all of both glazes and achieved a marbling effect.
Step 10 Let glaze set for a few hours before serving.
Whipped Cream
Step 11 An hour before making the whipped cream, place bowl and wire whisk attachment into the freezer.
Step 12 Pour very cold cream into the frozen bowl and whip on medium high with wire whisk. Whip until soft peaks.
Step 13 Add sugar and whip until firm peaks. Do not over whip.


I conveniently used blood orange concentrate from The Perfect Puree of Napa Valley.  This is probably a very specialized product and not readily available.  Use freshly squeezed blood orange juice instead.  Go to the Smitten Kitchen's post on how to make this using fresh blood oranges since Deb uses the entire orange in her recipe.

I also substitute a portion of the all-purpose flour with almond and coconut flour.  I love this combination of flours since I am trying to cut back on using wheat flour.  You can definitely make this with only all-purpose flour as the original recipe intended.  However, the nut flours add a depth of nuttiness that compliments the orange and olive oil flavors.

This is definitely one I will make again and again since it is super easy, yet the flavors are so complex!  So this shot was intentional, but what can you expect with an ingredient containing the word “blood” in it?!


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Comments: 2

  1. Giovanna April 23, 2013 at 10:42 am Reply

    Dear Angela, it looks amazing! At first I thought it was jamón Serrano 😉 but then I kept reading… I think I’ll try this very soon ( making sure that a really, really, really butter the pan 😉

    • ai love baking April 25, 2013 at 6:02 pm Reply

      Giovanna! Yes at first I was horrified that it turned out looking like meat lol. Then I realized the irony of it all especially since I was using “blood” orange 🙂

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