Blood Orange Yogurt Olive Oil Cake

Blood Orange Yogurt Olive Oil Cake

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"Wonderful use for blood oranges in the winter. Plus, the cake is moist and requires no butter and very little processed sugar. It's delicious with or without the glaze."

Ingredients

1 h 40 m {{adjustedServings}} servings 426 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper; grease and flour the pan.
  2. Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
  4. Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.
  5. Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.
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This is wonderful! I guess some could say that it's more of a quick bread than an actual cake, but that doesn't change the fact that it tastes great! I did have to make a few changes (simply due...