Blood Orange Olive Oil Cake

Apr 21

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.

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