Blood Orange and Vanilla Olive Oil Snack Cake
This cake celebrates the floral and fragrant beauty of blood oranges in a snack cake that is perfect for brunch or afternoon tea.
Equipment
- 1 9-inch round cake pan
- 1 3 quart sauce pan
Ingredients
Blood Orange Olive Oil Cake
- 250 grams Sonora whole wheat flour sifted
- 4 grams baking powder
- 2 grams kosher salt
- ¼ teaspoon ground cinnamon
- 180 grams granulated sugar
- 1 tablespoon blood orange zest from 2 to 3 blood oranges
- ⅔ cup olive oil
- ¼ cup plain greek yogurt
- 1 teaspoon vanilla bean paste
- 2 large eggs
Blood Orange Simple Syrup
- ¼ cup blood orange juice from 2 to 3 blood oranges
- ¼ cup granulated sugar
- 1 small sprig fresh rosemary about 2 inches in length
Snack Cake Garnish Options
- Powdered Sugar
- Optional: Candied Orange Slices
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with unsalted butter and flour. Set aside while prepping cake batter.
- In a large bowl, measure out granulated sugar. Zest 1 tablespoon blood oranges and, using your hands, work the zest into the sugar to infuse it with the flavor of the blood orange zest.
- Next, add the ⅔ cup olive oil, the ¼ cup plain Greek yogurt, the 2 eggs, and vanilla bean paste. Whisk everything together until well combined and smooth.
- In a separate mixing bowl, sift the Sonora flour, using a food scale to weigh the needed amount. Next, add the baking powder, kosher salt, and ground cinnamon. Stir to combine the dry ingredients together.
- Add the dry ingredients to the wet ingredients. Fold gently to combine both the wet ingredients and dry ingredients, taking care to not over mix the batter.
- Pour batter into the prepared baking pan. Bake for 30 to 35 minutes until cake tester comes out clean in center and edges of cake are golden.
- While the cake bakes, prepare the blood orange simple syrup. In a small saucepan, bring the blood orange juice, sprig of rosemary, and granulated sugar to a boil over medium heat until syrupy, about 2-3 minutes. Remove from the heat and allow to cool slightly. Discard the rosemary sprig.
- Once cake is baked, using a wooden toothpick or skewer, pierce the top of the snack cake all over then brush the top of the cake with the blood orange simple syrup.
- Cool completely before garnishing with powdered sugar and fresh—or candied—blood orange slices.
Tried this recipe?Let us know how it was!