Blood Orange Olive Oil Cake

Blood Orange Olive Oil Cake

Seasonal Baking • Citrus • Olive Oil

A tender olive oil cake scented with blood orange zest and juice—simple, bright, and meant for sharing.

Prep15 minutes
Bake40–45 minutes
Total~1 hour
Serves8–10

Instructions

  1. Heat oven to 350°F. Grease and line an 8- or 9-inch round cake pan (or loaf pan).
  2. In a bowl, whisk flour, baking powder, and salt.
  3. In a large bowl, whisk sugar and eggs until slightly pale. Whisk in Valèvida, yogurt, blood orange juice, zest, and vanilla.
  4. Add dry ingredients to wet and fold just until combined. Do not overmix.
  5. Pour into pan and smooth the top.
  6. Bake for 40–45 minutes, or until a toothpick comes out clean.
  7. Cool 15 minutes in the pan, then turn out onto a rack to cool completely.

Begin checking at 40 minutes. Every oven is a little different.

To Serve

  • Dust with powdered sugar and add extra zest.
  • Serve with a spoonful of yogurt or whipped ricotta.
  • For a simple glaze: whisk a little blood orange juice into powdered sugar and drizzle.

Valèvida Note

In olive oil cakes, the oil isn’t background—it’s structure and aroma. Valèvida gives this cake a tender crumb and a gentle, Mediterranean richness that lets citrus shine.

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