If you’re looking for a delightful and tangy dessert that’s perfect for any occasion, you’ve come to the right place. This Blood Orange Olive Oil Loaf Cake with Yogurt Sauce is a delightful treat that combines the bold flavors of blood oranges with the richness of olive oil and the creaminess of yogurt.
It’s a moist and tender loaf cake that’s not overly sweet, making it an ideal choice for both dessert and tea time. Let’s get started on this wonderful culinary adventure!
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup extra-virgin olive oil
- ½ cup fresh blood orange juice (about 2-3 blood oranges)
- Zest of 2 blood oranges
- ½ cup plain yogurt
- 1 teaspoon vanilla extract
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, ensuring it’s well-coated to prevent sticking.
2. Sift Dry Ingredients
In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar together until they become pale and creamy. This should take about 2-3 minutes.
4. Add Wet Ingredients
Gradually add the olive oil while continuing to mix.
Add the blood orange juice, blood orange zest, plain yogurt, and vanilla extract. Mix until everything is well combined.
|Name||Blood Orange Olive Oil Loaf Cake with Yogurt Sauce|
|Prep Time||20 minutes|
|Cooking Time||45-50 minutes|
|Total Time||Approximately 1 hour and 10 minutes|
|Servings||10 servings (1 slice per serving)|
|Yield||1 loaf cake|
Estimated Nutrition Per Serving
- Calories: 270
- Total Fat: 15g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 220mg
- Total Carbohydrates: 31g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
- Vitamin D: 0%
- Calcium: 6%
- Iron: 8%
- Potassium: 100mg
In a CAKE?
I know – that was my first reaction as well when I saw this recipe, originally from the New York Times, on Smitten Kitchen.
Then I thought, if the recipe came from Melissa Clark and worked well for Deb, chances are it had to be delicious.
And you know what? It totally exceeded my expectations.
I made a couple of my typical alterations: subbing in whole wheat pastry flour and using unrefined sugar (and less of it).
I also whipped together a quick yogurt sauce to drizzle over the cake. You can’t really tell from these photos, but the sauce is a gorgeous hue of soft pink thanks to the vibrant blood orange juice. The yogurt sauce isn’t absolutely necessary – as the unadorned cake is incredibly moist – but condiments are fun ;).
I typically sub in unsweetened applesauce for about half of the fat in baked good recipes, but decided to only swap in a touch of it for this cake in reverence for the king of oils.
That would be olive oil. Which I fell in love with all over again thanks to this cake.
The pound cake-like texture yields a loaf that slices like butter and stays well in the refrigerator for days.
If it lasts that long.
This cake is perfect for those of you who dislike overly sweet desserts. The subtle – barely noticeable, really – bitterness from the olive oil is balanced out by the mellow sweetness of Turbinado sugar. The blood oranges lend not only a natural sweetness, but also an intoxicating aroma to the cake.
After falling hard for this loaf cake, I’m excited about the prospect of incorporating olive oil into my baking repertoire.
Do you have any recipes for baked goods that call for olive oil? Links are welcomed!
Blood Orange Olive Oil Loaf Cake with Yogurt Sauce
adapted from Smitten Kitchen, originally from the NY Times