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Blood Orange Olive Oil Cake - The Delightful Cook


½ cup Bertolli Extra Virgin Olive Oil

2 blood oranges, juiced and zest

1 ¼ cup plain flour

½ cup caster sugar

½ cup buttermilk

1 tsp vanilla essence

2 eggs

Blood Orange Icing Sugar

1 cup confectioners’ sugar

2 to 3 tbsp. Blood Orange juice


1. Preheat the oven 180c/350f and line a loaf pan with parchment paper.

2. In a medium bowl, add the eggs and sugar and with an electric mixer beat for 2 minutes until light and fluffy. Add the blood orange zest, juice, buttermilk, vanilla, olive oil and flour and beat of a low speed until smooth.

3. Pour the mixture into the prepared loaf pan and place into the oven to bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool slight in the pan before removing in onto a serving platter. Move cake to a serving platter and allow to completely cool before icing.

4. To make the icing sugar, sieve the confectioners’ sugar and blood orange juice in a small bowl and mix until smooth. Pour all over you cake.

5. Grate more fresh orange zest just before slicing.

6. Buon Appetito x

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