Despite being a caterer, I don’t really consider myself a natural baker. Bread, cakes, cookies – all of it has always been a little intimidating. But after many failed attempts, I’ve built up a small collection of reliable bakes that I know will turn out when I’m asked to bring something sweet to a dinner party. This stunning blood orange olive oil cake is definitely one of them!
I usually reach for standard oranges, but with spring around the corner and blood oranges at their peak, I couldn’t resist using them in this recipe. And wow – it did not disappoint! The blood oranges give the cake the most beautiful pop of colour, and I’ve never had a better reaction when bringing a dessert along.
The olive oil I used is slightly peppery, which works beautifully here. It balances the sweetness of the oranges perfectly, keeping the blood orange olive oil cake moist without feeling stodgy. Serve it on its own, or pair it with a dollop of Cointreau whipped cream for a little extra indulgence.
Read on for the full recipe!
Method
Follow these steps to make our Blood Orange Olive Oil Cake
Preheat your oven to 350°F (180°C). Grease a 9.5-inch cake pan with a small drizzle of olive oil or baking spray, then line the very bottom with parchment paper so your cake releases easily later.
Slice one of your blood oranges, unpeeled, as thin as you can into neat rounds. Cut a couple of rounds in half, and use the half-moons around the furthest edge of your pan. Then, use the remaining slices to cover the centre of your pan, overlapping them very slightly if needed.
Zest and juice your remaining blood oranges. You need 2 tablespoons of zest for your cake batter, and ¼ cup of juice.
In a large bowl, whisk together: olive oil, sugar, eggs, vanilla extract, orange zest, orange juice, and orange liqueur (Cointreau, Grand Marnier, or extra blood orange juice).
Once your wet ingredients have been mixed together, sift in your dry ingredients: the flour, salt, baking powder, and bicarbonate of soda. Stir until just combined and the mixture is free of any lumps.
Pour the batter over the orange slices and bake for 45 minutes, checking at 40 with a skewer – it’s done when golden and the skewer comes out clean. Carefully release the cake from the sides of the pan, and leave to cook for 15 minutes. Then, carefully flip out your cake, so that the orange slices are on top, and leave to cool upside-down on a wire rack. This’ll help to smooth over the bump formed on the cake during the cooking process.
Once the cake is completely cool, whip your double cream to medium peaks, adding a couple of tablespoons of orange liqueur (or more, depending on your preference!).
Slice the cake, serve with a dollop of whipped cream, and garnish with fresh thyme sprigs. You can also add a few thyme sprigs directly to the top of the cake for decoration. Enjoy!
Find More Easy Bakes On the Savery Grazing Blog
This blood orange olive oil cake really feels like a celebration of the simple things – pantry staples like olive oil, sugar, eggs, flour – plus just one seasonal star ingredient: blood oranges. Honestly, I had basically everything I needed in my pantry already, except the blood oranges!
Whether you serve it on its own or with a little whipped cream on the side, it’s sure to impress friends, family, or just yourself. For more easy recipes and hosting inspiration, make sure to keep up to date with our blog. Alternatively, find us on Instagram, Facebook, or Pinterest!
Frequently Asked Questions
I Can’t Find Blood Oranges – What Else Can I Use?
Not to worry! Standard supermarket oranges work perfectly in this recipe, and if you want to be adventurous, lemon or lime could be really delicious too – they’ll give a slightly different tang but still balance wonderfully with the olive oil.
When Are Blood Oranges in Season?
Blood oranges are typically available from December to April, with the deepest, darkest red flesh appearing at the peak of winter, around January and February. That’s when they look their most stunning!
Visit our Month-By-Month Seasonal Eating Guide for more information on what’s in season right now.
How Long Will the Blood Orange Olive Oil Cake Last?
I usually bake mine fresh on the day, but it’s also just as delicious made the day before. Once completely cool, store it in an airtight container for up to three days. It keeps beautifully without losing moisture.
Can I Freeze Olive Oil Cake?
You can! Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving. Don’t freeze the whipped cream garnish – whip and serve this fresh.
Do I Need a Special Olive Oil?
A good-quality extra-virgin olive oil is ideal – I used a slightly peppery one, which complements the sweetness of the oranges beautifully. Don’t worry if yours is milder; it will still work well. Just make sure it says ‘extra virgin’ on the label, as this’ll yield the best flavour in your olive oil cake.
Can I Decorate the Cake Differently?
Definitely! Sliced oranges on top are stunning, but you could also drizzle a simple orange glaze or scatter extra thyme leaves for a more rustic finish. You could even bake it in a different cake tin – a loaf tin also works well.