Blood Orange Olive Oil Cake | Recipe Cart | Recipe Cart

Ingredients

• 1 3/4 Cups (219 g) Unbleached All-Purpose Flour, Spooned and Leveled
• 1 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 2/3 Cup (134 g) Granulated Sugar
• 3 Large Eggs, Room Temperature
• 5 oz Whole Milk Yogurt, Room Temperature
• 1/4 Cup + 3 Tablespoons (105 ml) Extra Virgin Olive Oil
• 3 Tablespoons (45 ml) Fresh Blood Orange Juice, Room Temperature
• 1 Teaspoon Vanilla Extract
• Zest (2) Blood Oranges
• 3/4 Cup (6 oz) Unsalted Butter, Room Temperature, Slightly Firm to Touch
• 1 1/2-2 Cups (165-220 g) Confectioners’ (Powdered) Sugar, Sifted
• 1 1/2-2 Tablespoons Fresh Blood Orange Juice, Room Temperature
• Zest (1) Blood Orange, Optional
• Dried or Candied Blood Orange Slices, Optional
• Fresh Herbs or Flowers, Optional