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Blood Orange Yogurt Olive Oil Cake

Blood Orange Yogurt Olive Oil Cake

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 40 m
Foodtorum

Foodtorum

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.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kim
1

Kim

2/16/2013

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 to what ingredients I had on hand): I didn't have plain Greek yogurt, but vanilla flavored, so I used that mixed with a little bit of sour cream. I also didn't have agave nectar, so I used honey, and only a 1/3 of a cup of it due to the fact that the yogurt I used had added sugar in it. Other than that, I did everything as written. It's a dense, moist, tangy, and flavorful way to use up some blood oranges. The only little issue that I had is that when I added the "blood orange syrup" to the warm cake, it fell in. Not a huge deal, but it might be better to let it cool quite a bit before pouring it on.

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