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Blood Orange Olive Oil Cake with Citrus Glaze Recipe

Blood Orange Olive Oil Layer Cake

Sara Coleman
This sophisticated layer cake combines the floral notes of blood orange with the silky richness of extra virgin olive oil for a moist, tender crumb and vibrant citrus finish.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 485 kcal

Ingredients
  

Ingredients

  • 2 cups all-purpose flour sifted
  • 1.5 cups granulated sugar extra for dusting pans
  • 0.75 cup extra virgin olive oil high quality, fruity profile
  • 3 large eggs room temperature
  • 0.5 cup blood orange juice freshly squeezed
  • 2 tbsp blood orange zest finely grated
  • 0.5 cup whole milk room temperature
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup mascarpone cheese for the frosting
  • 1 cup powdered sugar for the frosting

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best flavor, bring to room temperature for 20 minutes before serving. You can substitute naval oranges if blood oranges are out of season.