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Blood Orange Olive Oil Cake

  • 2 cups all-purpose flour

  • 1 1/2 cups sugar

  • 1 tsp Vanilla Bean Sea Salt

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 1/3 cups Blood Orange EVOO (250 ML Bottle) + some to oil the pan

  • 1 1/4 cups whole milk

  • 3 large eggs - Room temp

  • 1 1/2 TBS grated orange zest

  • 1/4 cup fresh orange juice

  • 1/4 cup Cointreau Orange Liqueur Triple Sec


  1. Heat the oven to 350° F. Oil & flour a 9-inch cake pan that is at least 2 inches deep with the blood orange olive oil or a spray and line the bottom with parchment paper. If your cake pan is less than 2 inches deep, divide between 2 pans

  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Cointreau. Add the dry ingredients; whisk until just combined.

  3. Pour the batter into the prepared pan or pans and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. If using 2 pans, check for doneness at 30 min.

  4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours

  5. Top with powdered sugar and a little bit of Vanilla Bean Sea Salt and Enjoy!!


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