Use up those blood oranges sitting on your counter and make my easy, delicious, Blood Orange Olive Oil Loaf Cake. This cake is moist, refined sugar-free, and has a tart, but sweet finish to it. The olive olive oil and blood orange juice combination give this cake an irresistible flavor that you will want to make again and again!
BLOOD ORANGE OLIVE OIL LOAF CAKE WILL BE THE HIT AT YOUR EVENTS
Years ago, before I started creating recipes professionally, I saw a recipe for Olive Oil loaf cake and thought to myself, now that’s a genius recipe idea.
Olive Oil used in cakes is something very common in Italy and it’s used not only because olive oil is a staple in Italy, but also because olive oil gives cakes a super moist and rich texture.
This recipe also gives you a way to use up those oranges before they dry up on your counter. Blood oranges are typically in season from December through the spring so now is the perfect time to use up that citrus!
AN UNCOMPLICATED OLIVE OIL LOAF CAKE
When researching Citrus Olive Oil Cake recipes on the Internet, they all seemed really complicated and tedious. I recipe tested this recipe a few times and came up with a healthier, more simplified version of Blood Orange Olive Cake to take the complication out of this delicious dessert.
My recipe does not use any refined sugar. Instead, I’ve swapped out the usual high sugary culprits for coconut sugar and honey mixed with blood orange juice for the frosting.
This makes this dessert easier on the glycemic index, but it’s just as moist and delicious as traditionally made olive cake.
BRING ON THE CALIFORNIA SUNSHINE
I don’t know about you, but I’m counting the days until spring. The rains have soaked California for the last few months and although we desperately need it, and it’s exciting that we are no longer in a drought, I have to admit, I miss the sun.
I’m desperate for some vitamin-d and this recipe reminds me of all the sunshine or as I like to famously call it, funshine.
With its bright and gorgeous colors and its cheerful texture and appearance, this Blood Orange Olive Oil Loaf Cake will put you in a fun mood and will leave you happier than before you took your first bite.
ORANGES MAKE EVERYTHING BETTER
I love recipes that bring an instant smile to my face. Don’t you? I placed blood orange slices in the top of the loaf after I placed the prepped batter into the loaf pan. I love the brightness and vibrancy this gives the loaf cake, but this step is completely optional.
Another wonderful option is you can add additional orange zest after the loaf cake comes out of the oven, giving it that added zest. The blood orange slices on top of the loaf have the same effect.
Do you guys have any big plans for spring? Any big trips planned? We have a few trips that we are planning and saving up for and I’m really looking forward to them.
I love a good road trip, especially after a tough year. My hubby and I could use a refreshing place and new experiences, much like my delicious Blood Orange Olive Oil Loaf Cake.
If you make this recipe, please tag me on Instagram @fittyfoodlicious in your posts using the hashtag #fittyfoodlicious I love seeing my recipes in your kitchen.
I wish all a beautiful start to Spring! Happy Baking!
Easy Blood Orange Olive Oil Loaf Cake
Yield: 6Genevieve Jerome : Genevieve Jerome | Fitty FoodliciousPREP TIME: : 15 MINCOOK TIME: : 1 HOURTOTAL TIME: : 1 H & 15 MBlood Orange Olive Oil Loaf Cake is the dessert for Spring! Use up those blood oranges sitting on your counter and make my easy, delicious, Blood Orange Olive Oil Loaf Cake. This cake is moist, refined sugar-free, and has a tart, but sweet finish to it. The olive oil and blood orange juice combination give this cake an irresistible flavor that you will want to make again and again!
Blood Orange Olive Oil Loaf Cake
- 1 ½ cups organic flour
- 2-teaspoons baking powder
- ¼-teaspoon Himalayan sea salt
- blood oranges
- 1-Cara Cara orange
- 1-meyer lemon
- 2-tablespoons citrus zest (I made a combo from each citrus variety, part blood orange, part Cara Cara orange, part Meyer lemon zest. Use as much or as little zest as you want.
- ½-cup freshly squeezed blood orange juice
- 1-cup organic coconut sugar
- ¾-cup plain Greek yogurt
- 1-teaspoon organic vanilla extract
- 3-organic eggs
- 1-cup Extra Virgin Olive Oil
- 1-teaspoon ground nutmeg
- 1-teaspoon ground cinnamon
Blood Orange Glaze
- ⅓-cup raw honey
- 2-tablespoons freshly squeezed blood orange juice
- 1-teaspoon blood orange zest
Blood Orange Olive Oil Loaf Cake
- Preheat the oven to 350-degrees Fahrenheit.
- Line a loaf pan with greased parchment paper. I used grass-fed butter to grease my parchment paper before lining the loaf pan with it. This will help the loaf cake cook evenly and it will be a nice golden brown when finished.
- In a medium mixing bowl, combine the flour, baking powder, and Himalayan sea salt.
- In another mixing bowl, combine the coconut sugar and citrus zest. Using your hands, rub the sugar and citrus zest together until it’s combined. You want the coconut sugar to smell like the citrus zest.
- Next, add the Greek yogurt, vanilla extract, ½-cup of freshly squeezed blood orange juice, 3-eggs, and whisk until combined. Add in the citrus zest sugar mixture and gently whisk all of the ingredients together, until well combined.
- Combine the wet and dry ingredients together. Next, gently fold the olive oil into the batter and whisk until everything is slightly combined. Do not over-mix this portion. The batter should be slightly lumpy and shiny
- Slowly pour the batter into a parchment-lined loaf pan and then smooth it out with a spatula. Add blood orange slices to the top of the loaf. This step is optional. Top with ground nutmeg and cinnamon.
- Bake the loaf at 350-degrees Fahrenheit for 50-60 minutes until the top is golden brown and the blood orange slices are cooked. You can make sure the loaf is done by inserting a toothpick into the center of the loaf; it should come out clean.
- Let the loaf cool for a few minutes on a wire rack. Once the loaf has cooled, slowly pick up the side of the parchment paper and place the loaf cake on a wire rack and let cool completely.
- While the loaf cake is cooling, make the blood orange glaze. You can use honey or powdered sugar. Combine the honey, blood orange juice, and citrus zest until combined. Once the loaf cake has cooled completely, slowly drizzle the glaze all over the cake. Use as much or as little glaze as you prefer.
- Slice the cake and serve. The cake will keep in a glass airtight container for up to a week in the fridge.
Sat. Fat (grams)5.96