Description
This Glazed Blood Orange Olive Oil Cake is not only moist and flavorful but also easy to prepare. Made with vibrant blood oranges and olive oil, it’s a perfect dessert for gatherings or a comforting treat at home.
Ingredients
Scale
- 1/4 cup melted unsalted butter
- 2/3 cup light brown sugar
- 4 to 5 clementines, sliced no thicker than 1/4 of an inch plus more for zest and juicing (1 bag)
- 1–¾ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs
- 2 tablespoons clementine zest, from about 4 clementines
- 3/4 cup granulated sugar
- 1/4 cup fresh squeezed clementine juice
- 1/3 cup grapeseed oil
- 1/3 cup unsweetened apple sauce
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350℉ (or 180℃).
- Spray your 9" cake pan with a non-stick cooking spray (I used coconut oil). Next pour in the 1/4 cup of melted butter and sprinkle in 2/3 cup light brown sugar.
- Arrange the thin slices of clementines on top of the sugar.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a small bowl, rub the sugar with the zest until it resembles wet sand.
- In a large mixing bowl, lightly whisk the eggs before adding in the zesty sugar, juice, oil, applesauce and vanilla. Then alternate adding 1/3 of the flour mixture with 1/2 of the buttermilk, beginning with and ending with the flour. Mix until just combined and then pour the batter overtop of the sliced clementines. Tap the pan on your counter to release any trapped air.
- Slide the cake onto the middle rack of your preheated oven [place on the lower third rack if you have a tiny oven, like me!] and bake for 40 to 50 minutes or until a cake tester comes out clean after inserted into the middle of the cake. While baking, if you notice that your cake is getting too brown, you can loosely cover the top with aluminum foil to keep the cake from getting too brown.
- Then allow the cake to cool for 10 minutes before running a knife along the edge of the pan and inverting it onto a cake plate.
- Once the cake has cooled, dust with powdered sugar before serving with whipped cream.
- Store the cake in the fridge, wrapped in plastic wrap for 2 to 3 days.
Notes
This cake pairs wonderfully with a dollop of whipped cream on top.
For added flavor, try using a mixture of citrus for the zest and juice.
Make sure to slice the clementines thinly for an even distribution of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg