Hello, Sunday!
It’s been a while since my last post. I wished I were more active and more present here but things got crazy and suddenly I had no time. This smart working thing during pandemic turned out to completely consume our entire day in such a crazy way.
However, apart from that, I had a problem with my Nikon which prevented me from taking picture as I used to, but now everything seems to turn back to normal, whatever “normal” might be.
But hey, today is Sunday so it’s all about a delicious cake I made. I know blood orange are quite in vogue these day, so I had to prepare something in trend. This rainy Sunday comes with a Blood Orange Olive Oil Cake to die for. Because blood orange is the key, right? 
Blood Orange Olive Oil Cake
A very flavored cake that makes you dream of a summer day on the Mediterranean Coast
Ingredients:
- butter - for greasing the pan
- blood oranges - 3
- sugar - 160 g
- Greek Yogurt - 120 g
- eggs - 3
- extra virgin olive oil - 150 ml
- all-purpose flour - 220 g
- baking powder - 2 teaspoons
- salt - 1/4 teaspoon
- Blood orange icing
- icing sugar - 125 g
- freshly squeezed blood orange juice - 2 tablespoons
Instructions:
- Preheat the oven to 175 C degrees . Butter and flour a loaf pan generously. Grate zest from 2 oranges and place it in a large bowl with sugar. Mix ingredients together until orange zest is evenly distributed in sugar.
- Peel and pit two oranges, getting rid of the membranes between the wedges and the bitter white pith. Break the segments into small pieces (5mm).
- Halve the remaining orange and squeeze the juice. Add the orange juice with the yogurt into the bowl with the sugar and zest and mix well. Whisk in eggs and olive oil.
- In another small bowl, whisk together the flour, baking powder and salt.
- Stir the dry ingredients into the wet, mixing until full combined. Fold in pieces of orange segments.
- Pour the batter into the greased loaf pan and bake for 50 - 55 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely. Once cool, pour the icing over top. Let the icing set for 20 minutes, then slice and serve!
Blood Orange Icing
Whisk the icing sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled.
Notes:
- It is important to wait for the cake to cool completely before adding the icing.
- You can use slices of blood orange to put on top of the cake.
Adapted from Smitten Kitchen
I tell you what, I’ve eaten citrus cakes before, but none was so fresh like this one is. It was a great success and I am sure I will do it again. The flavor of blood oranges and that of the olive oil blends together in a very soft texture with melts in you mouth. It’s just a great cake for breakfast or dessert. Enough to cheer your days up.
Hugs from Milan,
Diana
One of my favourite winter citrus. The cake looks splendid!