Blood Orange Olive Oil Cake

Blood Orange Olive Oil Cake
There are cakes that can be made without the need for a food processor or mixer. This cake is one of them. The whole process is done in a bowl and just stirring its ingredients, so without time-consuming preparations and without many tools. The result is a very fluffy, moist and beautiful cake that is not easily crumbled.
The recipe inspired by extra virgin olive oil, this year for the first time, gave us our new, small olives of organic farming.
The Sanguines (Blood Oranges) were used for their many beneficial properties but also for their color, that of ruby. Whole Sanguines, peeled and finely chopped, which left on the sliced slices of ruby & orange dots. It is an excellent cake in which the caramelized slices of oranges dominate with their presence and make it special, unique, festive.

work: 20′ time: 1h:10′ easy:

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Blood Orange Olive Oil Cake Blood Orange Olive Oil Cake

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (10 slices)

  • 220g (7.8oz) flour for all uses
  • 1½ tsp baking powder
  • ½ tsp sea salt
  • 110g (3.9oz) extra virgin olive oil
  • 170g (6oz) sugar +30g if you prefer sweet cakes
  • 2 large eggs, at room temprature
  • 2 sanguine oranges
  • 110g (3.9oz) milk + 1 tbsp lemon juice
In the glass with milk, pour a spoonful of lemon juice, mix and leave aside until you need it.
Thoroughly wash the oranges and remove the two edges with a sharp knife. Cut each orange vertically and remove the central fiber and seeds, if any. Chop it and leave it aside for a while.
In medium sized bowls, pour the olive oil and sugar. Stir them with the wire until it becomes a single mix.
Put the two eggs in the bowl and beat them for a while with the wire.
Add the flour sifted, with salt and baking powder, alternating with milk in two installments. Mix until you do not see flour. Do not exaggerate the shuffling.
Finally, add the chopped oranges.
Stir gently with a plastic spatula or wooden spoon.
Blend and smear with a non-stick paper with a 30x12x7cm (1ft3.4in x 4.7in x 2.8in) shape and add the beaten mixture of cake.
Bake in the penultimate grill of the oven at 170℃ (338℉, Gas Mark:3.5) with air for 45'-50' or until it gets beautiful golden-brown color. We try a toothpick to come out clean. Remove the form from the oven and leave it on a wire rack. At 10', remove it and allow it to cool completely before we put any glaze.
Blood Orange Olive Oil Cake Blood Orange Olive Oil Cake Blood Orange Olive Oil Cake Blood Orange Olive Oil Cake Blood Orange Olive Oil Cake

Author Zambia G. Sifaki

Blood Orange Olive Oil Cake Blood Orange Olive Oil Cake