Blood Orange Olive Oil Cake – a delicious recipe with flour, white flour, +, Baking soda, milk, +. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F., making sure baking rack is in middle low position. Butter or oil a 9 inch round cake pan at least 2 inches deep. Cut a 9 inch circle of parchment and line bottom of pan. Can use a 9 inch springform pan, but be sure to place on piece of foil and tightly wrap foil up sides to prevent any cake batter leaks.
2
Whisk together the dry ingredients: flour, sugar, salt, baking soda and baking powder in a medium small bowl.
3
Add the dry ingredients to the wet and whisk until just mixed together.
4
Bake for 1 hour. A cake tester will come out clean. The top should be golden brown and cake should have started to pull away from sides of pan just a bit.
5
Let rest in pan on cooling rack for 30 minutes, then release springform sides and remove bottom of pan and the parchment and invert your cake onto rack and let cool completely, at least 2 hours.
468
kcal
Calories
3
g
Fat
92
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 250 grams all purpose flour, 200 grams white flour, 1+1/2 teaspoons Diamond Kosher salt, 1/2 teaspoon Baking soda, and more.
Yes, Blood Orange Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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