Indulge your taste buds with a delectable Blood Orange and Olive Oil Cake, complete with a delightful Citrus Glaze sure to make it the centerpiece of any meal. This simple yet luxurious treat is easy to make and brings together bright citrus flavors that are sure to tantalize your taste buds.
If you’re looking for a new twist on a classic dessert, then Blood Orange and Olive Oil Cake with Glaze. This cake is a perfect combination of sweet, moist and nutty flavours, and it’s also healthy. Olive oil replaces the traditional butter, and the addition of blood orange juice and zest provides a burst of citrusy flavor.
Stunning Blood Orange Cake with Pink Glaze!
Why I love this Blood Orange and Olive Oil Cake with Glaze!
Blood Oranges along with many other fruit are the candies of nature. I couldn’t let this year pass by without creating something with this beauty. I was adamant that I had to create this beautiful blood orange pink glaze because it is just so picturesque and aesthetically pleasing. But I assure you that this cake is not just about the looks, it is probably one of the best sponges I have ever made, and the combination of the ingredients really reminds me of my childhood and my mums cakes.
As a child, I have fond memories of my mother’s cakes being highly sought after. Whenever she visited someone, she would quickly whip up a batter and within 30 minutes, the aroma of a freshly baked cake would fill the air. It was always a treat when she baked a cake to take with us on a visit. I would sit in the car, eagerly anticipating the moment we arrived at our destination so that we could finally enjoy a slice of the warm and fragrant bundt cake.
I was overjoyed when I finally got my hands on my first bundt tin as an adult. Baking bundt cakes brings back so many memories and has become a way of life for me. My mother only used to bake for others or for when we had visitors, but for me, bundt cakes hold a special place in my heart and are simply epic. I’m so happy that I can now continue the tradition of baking and sharing these delicious cakes with others. Especially this Orange and Olive Oil Cake.
Olive Oil in Cakes!
A Healthy and Delicious Alternative to Butter
Baking with olive oil is a great way to make your cakes healthier and add a unique flavor profile. Olive oil is a popular ingredient in many Mediterranean and Middle Eastern desserts, and it’s an excellent alternative to butter in cakes. Here are some reasons why you should consider using olive oil in your baking:
Health benefits:
Olive oil is a healthier alternative to butter as it contains monounsaturated fats which are good for heart health. Olive oil is also low in saturated fats and is high in antioxidants, making it a healthier option for those who want to avoid consuming too much saturated fat.
Adds flavor:
Olive oil has a distinct, nutty flavor that adds depth to cakes and other baked goods. When used in cakes, it adds a rich and savory flavor that pairs well with a variety of flavors such as lemon, orange, and chocolate.
Moisture:
Olive oil is known for adding moisture to cakes, making them tender and soft. This is because it helps to trap water in the cake, keeping it hydrated and preventing it from becoming dry and crumbly.
Versatility:
Olive oil can be used in a variety of cakes, including sponge cakes, pound cakes, and fruit cakes. It’s also a great ingredient for gluten-free baking as it helps to bind ingredients together and creates a moist texture.
When using olive oil in cakes, it’s important to choose a high-quality extra-virgin olive oil as it has the best flavor and is the least processed. You can also use a light olive oil, which has a milder flavor and is great for baking.
In conclusion, incorporating olive oil into your cake recipes is a healthy and delicious alternative to butter. It provides many health benefits, adds a unique flavor profile, helps keep cakes moist, and is versatile enough to be used in a variety of cakes. Especially citrus based cakes. So next time you’re baking a cake, consider using olive oil instead of butter, and experience the delicious difference for yourself.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Eggs
- Yoghurt
- Granulated sugar
- Extra-virgin olive oil
- Freshly squeezed blood orange juice
- Blood orange zest
- Pure vanilla extract
For the glaze
- Powdered sugar
- Freshly squeezed blood orange juice
- Blood orange zest
Steps For This Bundt Cake
Preheat the oven to 160c electric fan and prepare a bundt tin by coating the pan with butter and dusting with flour.
Rub the zest into the sugar to release the oils and flavour. Once the zest has been incorporated, whisk in the eggs, olive oil, greek yogurt, orange juice and vanilla extract.
Mix the dry ingredients and set aside.
Fold the wet ingredients into the dry ingredients, stop mixing as soon as the flour has blended into the mixture.
Pour batter into the prepared pan and bake for about 45-50 minutes.
Let the bundt cake cool for about 15 minutes, then carefully invert, your cake should come out without sticking to the tin.
Meanwhile, make the pink glaze by whisking the powdered sugar, blood orange juice and salt together until smooth. Adjust the consistency as needed; more sugar if it’s too runny or more orange juice if it is too thin.
Pour prepared glaze over cake and serve. Leftovers can be kept at room temperature for up to 3 days.
Other Recipes to try:
- Persian Saffron Halva
- Mahalabia (4 Ingredient Middle Eastern Milk and Cream pudding)
- Atayef (Middle Eastern Stuffed Pancakes)
- Pistachio and Pomegranate Turkish Delight
- 4 Ingredient Tahini Pistachio Date Bars
- Easy To Make Homemade Chocolate Bark
- Date Baklava Cheesecake
- Healthy 3 Ingredient No Bake Pistachio Baklava
- Cardamom Pumpkin Cake
Blood Orange and Olive Oil Cake with Glaze
Ingredients
For the Bundt Cake
For the glaze
Instructions
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Preheat the oven to 160c electric fan and prepare a bundt tin by coating the pan with butter and dusting with flour, tap out any excess. Alternatively, spray the entire pan generously with nonstick baking spray.
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In a large bowl, mix to combine the flour, baking soda, salt and baking powder.
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In a separate medium sized bowl, add sugar and orange zest. Rub the zest into the sugar to release the oils and flavour. Once the zest has been incorporated, whisk in the eggs, olive oil, greek yogurt, orange juice and vanilla extract.
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Fold the wet ingredients into the dry ingredients, stop mixing as soon as the flour has blended into the mixture. Do not overmix. Pour batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester inserted in the center comes out clean.
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Let the cake cool for about 15 minutes, then carefully invert, your cake should come out without sticking to the tin.
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Meanwhile, make the glaze by whisking the powdered sugar, blood orange juice and salt together until smooth. Adjust the consistency as needed; more sugar if it’s too runny or more orange juice if it is too thin.
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Pour prepared glaze over cake and serve. Leftovers can be kept at room temperature for up to 3 days.
