Olive Oil Cake with Blood Orange Glaze

By Chef Alex Bolar

January 17, 2025

Serves

5-6

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Eggs 3 large

Granulated Sugar 3/4 cup

Flamingo Estate Extra Virgin Olive Oil 1/2 cup

Whole Milk 1/2 cup

Vanilla Bean Paste 1/2 tsp

All-Purpose Flour 1 1/2 cups, and more for dusting

Baking Powder 1 1/2 tsp

Kosher Salt 1/2 tsp

FOR GLAZE

Blood Orange Juice 3 tbsp

Unsalted Butter 2 tbsp, melted

Powdered Sugar 1/2 cup

Steps

CAKE: Preheat the oven to 350°F. Oil and flour an 8 inch round cake pan; line bottom of pan with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in vanilla paste. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 30 to 33 minutes. Let cool in the pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Just before serving, brush with olive oil and top each slice with blood orange glaze.
GLAZE: Begin by juicing 3 blood oranges and reserve juice and pulp. Combine all blood orange juice, melted butter, and powdered sugar in a mixing bowl. Mix until all sugar is completely hydrated.