Description
This Glazed Blood Orange Olive Oil Cake fills your kitchen with a refreshing citrus aroma. It combines zesty clementines, light brown sugar, and olive oil to create a moist, delectable cake that’s ideal for any occasion.
Ingredients
Scale
- 1/4 cup melted unsalted butter
- 2/3 cup light brown sugar
- 4 to 5 clementines, sliced no thicker than 1/4 of an inch plus more for zest and juicing (1 bag)
- 1–¾ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs
- 2 tablespoons clementine zest, from about 4 clementines
- 3/4 cup granulated sugar
- 1/4 cup fresh squeezed clementine juice
- 1/3 cup grapeseed oil
- 1/3 cup unsweetened apple sauce
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350℉ (180℃).
- Grease a 9" cake pan with non-stick spray and pour in melted butter, sprinkling light brown sugar on top.
- Arrange clementine slices over the sugar layer.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a small bowl, combine sugar with clementine zest, mixing until it resembles wet sand.
- In a large bowl, whisk eggs and add the zesty sugar, fresh juice, oil, applesauce, and vanilla. Mix well.
- Gradually incorporate one-third of the flour mixture, alternating with half of the buttermilk, starting and ending with flour. Mix until just combined and pour over the clementines. Gently tap the pan to release air bubbles.
- Bake in the preheated oven for 40 to 50 minutes, checking for doneness with a cake tester.
- Allow the cake to cool for 10 minutes; then slide a knife around the edge and invert onto a plate.
- Once cooled, dust with powdered sugar and serve with whipped cream.
- Store in the refrigerator, wrapped in plastic wrap, for 2 to 3 days.
Notes
For added flavor, try using different citrus fruits.
Ensure the clementines are fresh for the best taste.
Great served with whipped cream or a light glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg