Loaf Cake • 1 Hour • Mediterranean Citrus

Blood Orange Olive Oil Cake

Bright citrus meets the richness of Valèvida extra virgin olive oil in this simple, soulful loaf. With tender crumb and fragrant zest, it’s the kind of everyday cake that feels like a quiet luxury — perfect for sharing over coffee or savoring in the afternoon sun. Inspired by @david_zilber.

Prep
10–15 MIN
Cook
55–60 MIN
Serves
8-10
Blood Orange Olive Oil Cake

INGREDIENTS

- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ⅔ cup Valèvida extra virgin olive oil
- 2 large eggs
- Zest and juice of 2 blood oranges
- ½ vanilla bean (or 1 tsp vanilla extract)
- Pinch of salt

STEPS

1. Preheat oven to 350 °F. Grease and flour a 9 × 5″ loaf pan.
2. Sift together the flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs and sugar until frothy. Gradually whisk in the olive oil.
4. Stir in the blood-orange zest, juice, and vanilla.
5. Gently fold in the dry ingredients until just combined—do not overmix.
6. Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely in the pan. (Optional: dust with powdered sugar before serving.)

Valèvida Tip ✦
Use high-quality early harvest EVOO — its peppery freshness balances the sweetness of the cake. For more citrus intensity, drizzle with a simple blood orange glaze once cooled.
Health Note ✦
Made with extra virgin olive oil, this cake provides heart-healthy monounsaturated fats and polyphenols. A lighter alternative to butter-based cakes.

FREQUENTLY ASKED QUESTIONS

Can I substitute regular oranges?
Yes, though the flavor will be less intense.

Does the cake taste like olive oil?
Only subtly — Valèvida EVOO gives fruitiness and depth without heaviness.

How should I store it?
Keep covered at room temperature up to 3 days, or refrigerate up to a week.

Tag your dish: #tastevalevida + @tastevalevida