Blood Orange Olive Oil Loaf Cake
Equipment
- Mixing Bowl
- Loaf Pan
- Whisk
- Oven
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup olive oil
- Zest and juice of 2 blood oranges
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F and lightly grease a small loaf pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the eggs and sugar until smooth, then slowly add the olive oil while continuing to whisk.
- Stir in the blood orange zest and juice until the wet mixture is fully blended.
- Pour the wet ingredients into the dry ingredients and fold gently until no dry streaks remain.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
Use the freshest blood oranges you can find, as their juice provides both the liquid and the signature color in this cake. If the cake browns too quickly on top, loosely cover it with foil for the last 10 minutes of baking. Wrap leftovers tightly in plastic wrap to keep the olive oil from drying out.
Course: Dessert
Cuisine: Italian
Equipment: Mixing Bowl, Loaf Pan, Whisk, Oven
Cuisine: Italian
Equipment: Mixing Bowl, Loaf Pan, Whisk, Oven