Blood Orange Olive Oil Cake - A Recipe from Scratch

      Bright and zesty, this Blood Orange Olive Oil Cake is a striking dessert that highlights the season's most vibrant fruit. Utilizing Caputo “00” Baking Flour, the cake achieves an exceptionally light and airy texture that balances the richness of extra-virgin olive oil and creamy Greek yogurt beautifully. A layer of jewel-like candied blood oranges melts into the top during baking, resulting in a glossy, fragrant finish that is as pleasing to the eye as it is to the palate. Served warm or at room temperature, this sophisticated cake offers a delightful combination of sweet citrus flavor and understated elegance.

      Yields 1 (8-inch) cake

      Candied Oranges:

      - 3 cups (600 grams) granulated sugar

      - 1½ cups (360 grams) water

      - 3 medium blood oranges (540 grams), sliced 3/16 inch thick

      Batter:

      - 2 large eggs (100 grams), at room temperature

      - 1 cup (200 grams) granulated sugar

      - 1 tablespoon (6 grams) blood orange zest (about 2 large oranges)

      - ½ cup (113 grams) Olitalia Extra Virgin Olive Oil

      - ½ teaspoon vanilla extract

      - 1½ cups Caputo “00” Baking Flour

      - ¾ teaspoon baking powder

      - ½ teaspoon kosher salt

      - ⅛ teaspoon baking soda

      - ½ cup (120 grams) plain whole Greek yogurt, at room temperature

      - 2 tablespoons (30 grams) fresh blood orange juice, at room temperature

      For the candied oranges: In a medium saucepan, combine sugar and 1½ cups (360 grams) water, bringing it to a boil over high heat while stirring occasionally until the sugar dissolves. Add the orange slices, then reduce the heat to medium-low. Cook, stirring occasionally, until the orange rind softens, about 30 minutes. Place a wire rack on a rimmed baking sheet. Use a slotted spoon to transfer the oranges from the pan to the rack in a single layer. Allow the oranges and syrup to cool to room temperature.

      Preheat the oven to 325°F (160°C). Grease an 8-inch round cake pan with baking spray containing flour and line the bottom with parchment paper. Arrange the candied orange slices in a single layer at the bottom of the prepared pan, cutting them as necessary to cover the pan completely. (You might not need to use all the orange slices.) Gently press the slices down to flatten them.

      For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, and orange zest on high speed for 30 seconds to 1 minute. Gradually add the Olitalia Extra Virgin Olive Oil in a slow, steady stream, mixing until well combined. Incorporate the vanilla. In a separate medium bowl, whisk together the Caputo “00” Baking Flour, baking powder, salt, and baking soda. In another medium bowl, whisk the yogurt and orange juice together. With the mixer on low speed, alternate adding the flour mixture and yogurt mixture to the egg mixture, starting and ending with the flour mixture, mixing until blended each time and stopping to scrape down the bowl as needed. Carefully spread the batter over the oranges in the pan.

      Bake until a wooden pick inserted in the center comes out clean, about 50 to 55 minutes. Cover with foil after 35 minutes to avoid excessive browning. Allow the cake to cool in the pan for 10 minutes. Gently invert the cake onto a serving platter and carefully remove the parchment. Lightly brush the cooled reserved syrup over the oranges. Serve warm or at room temperature. Store the cake in an airtight container for up to 3 days. Keep any leftover syrup and orange slices in an airtight container in the refrigerator for up to 1 week.

      Pro Tip: Use leftover syrup in hot or iced tea, brush it onto cakes or breads, or mix it into cocktails. Chop candied oranges to add to fruit salad, serve with yogurt, oatmeal, or ice cream, or integrate them into cake or quick bread batter.

      We’d love to hear how it turned out!