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blood orange olive oil cake with dried blood orange slices

Blood Orange Olive Oil Cake

Tender, fluffy olive oil bundt cake with orange zest and chopped pistachios and topped with fresh blood orange juice glaze
5 from 1 vote
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 347 kcal

Ingredients
 
 

Blood Orange Olive Oil Cake

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt (reduce to ¼ teaspoon if using salted pistachios)
  • ½ cup pistachios, finely chopped
  • 1 ½ cups granulated sugar
  • 1 heaping tablespoon blood orange zest
  • 3 large eggs, room temperature
  • ¾ cup extra virgin olive oil
  • ½ cup whole milk, room temperature
  • 1 ½ teaspoons pure vanilla extract

Blood Orange Glaze

  • 1 cup confectioners sugar
  • 2-3 tablespoons fresh blood orange juice

Instructions
 

Make the bundt cake

  • Preheat the oven to 350F.
  • Spray a bundt pan with baking spray. Alternatively, you can grease and flour the pan if you do not have baking spray.
  • In medium bowl, whisk together the flour, baking powder, salt and pistachios. Set aside.
  • In another medium bowl, combine the granulated sugar and orange zest. Work the zest into the sugar with your fingers until the sugar is clumpy, pale orange and super fragrant. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs on high speed for 3 minutes.
  • Reduce the speed to medium high and add the orange sugar and continue to beat until the mixture is a pale yellow color and has thickened.
  • Reduce the speed to medium and stream in the olive oil.
  • Add the milk and vanilla extract, mixing until just combined.
  • Remove the bowl from the stand mixer. Fold in the flour mixture into the egg mixture in 3 parts.
  • Pour the mixture into the prepared bundt pan and smooth the top with an offset spatula.
  • Bake for 45-40 minutes until golden brown, and a toothpick, when inserted into the center of the cake comes out with few crumbs and no wet batter. Do not overbake.
  • Leave the cake in the pan to cool 10-15 minutes before turning out onto a cooling rack to cool completely.

Make the blood orange glaze

  • In a medium bowl, combine the confectioner's sugar and blood orange juice.
  • Whisk until thoroughly combined. Drizzle the glaze over the cake.
  • Let the glaze firm up for about 10 minutes or so before slicing into servings.

Nutrition

Calories: 347kcalCarbohydrates: 54gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 48mgSodium: 190mgPotassium: 115mgFiber: 1gSugar: 26gVitamin A: 112IUVitamin C: 2mgCalcium: 68mgIron: 2mg
Keyword blood orange cake, bundt cake, olive oil cake, orange cake, pistachio cake
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