- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cardamom
- 1 ½ cups granulated sugar
- 3 large eggs room temp
- 1 tablespoon blood orange zest about 1 orange worth
- 1 cup extra virgin olive oil
- ½ cup blood orange juice about 4 oranges
- ½ cup whole milk room temp
Glaze:
- 1 tablespoon blood orange juice about ½ an orange - 1 orange
- 1 cup powdered sugar
Preheat your oven to 325℉ and line and grease a loaf pan.
In a mixing bowl mix together the orange zest with the granulated sugar with your hands until very fragrant.
Whisk the eggs into the orange sugar until fully combined.
To the same bowl whisk in the blood orange juice, milk, and extra virgin olive oil until well combined.
Whisk the dry ingredients into the wet - the flour, cardamom, baking powder, and salt until just combined.
Pour the batter into a lined and greased loaf pan and bake at 325℉ for 60-70 minutes, until a cake tester comes out clean or with a few crumbs. Cool the cake in the pan for 10 minutes then transfer to a cooling rack.
Mix together the powdered sugar and blood orange juice to make a smooth glaze. When the cake is cooled to room temperature, pour the glaze evenly over the top.
Calories: 533kcal | Carbohydrates: 71g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 252mg | Potassium: 107mg | Fiber: 1g | Sugar: 48g | Vitamin A: 139IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 2mg
Course: Brunch, Dessert
Cuisine: American, Italian
Keyword: Blood orange, Loaf Cake, Olive oil cake