Blood Orange Olive Oil Cake | Recipe Cart
This blood orange olive oil cake is incredibly moist and perfectly infused with the flavors of extra virgin olive oil and the juice and zest of fresh blood oran
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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
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