How to Make Blood Orange Yogurt Olive Oil Cake - A Step-by-Step Guide

Indulge in the aromatic and tangy flavors of blood orange with this delightful Blood Orange Yogurt Olive Oil Cake recipe. This Mediterranean-inspired cake is the perfect combination of moist and tender, with a burst of citrusy goodness in every bite. It's a great way to make use of those beautiful blood oranges when they are in season, and the addition of yogurt and olive oil adds a wonderful richness and depth to the cake.

When it comes to baking with olive oil, it's important to use...

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Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain Greek yogurt
  • ⅔ cup agave nectar
  • 3 eggs
  • 3 blood oranges, zested
  • ½ teaspoon vanilla extract
  • ½ cup extra-virgin olive oil
  • ¼ cup blood orange juice
  • 1 tablespoon turbinado sugar
  • 1 cup confectioners' sugar
  • 2 tablespoons blood orange juice

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper; grease and flour the pan.
  • Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
  • Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.
  • Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.
  • Nutrition

    426 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Cholesterol: 75mg
    • Sodium: 286mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 2g
    • Total Sugars: 39g
    • Protein: 6g
    • Vitamin C: 9mg
    • Calcium: 87mg
    • Iron: 2mg
    • Potassium: 85mg