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Blood Orange Olive Oil Cake with Rosemary Glaze
Servings
8 slices
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Description
This Mediterranean-inspired cake brings together citrusy blood oranges, fruity olive oil, and a fragrant rosemary glaze. Moist, golden, and slightly rustic, it feels like a sunlit escape wrapped in winter coziness.
Ingredients
Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 eggs
½ cup olive oil (fruity, not bitter)
½ cup Greek yogurt
½ cup fresh blood orange juice
Zest of 2 blood oranges
Glaze:
1 cup powdered sugar
2–3 tbsp blood orange juice
½ tsp finely chopped fresh rosemary
Instructions
Mix Dry Ingredients:
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.Combine Wet Ingredients:
In another bowl, whisk eggs, olive oil, yogurt, orange juice, and zest.Bake:
Stir wet into dry until smooth. Pour into greased 9-inch round pan. Bake at 350°F (175°C) for 40–45 minutes, until golden and springy. Cool.Make Glaze:
Whisk powdered sugar, juice, and rosemary until smooth. Drizzle over cooled cake.
Why You’ll Love It
It’s a stunning blend of tart, herbal, and sweet — with a rustic yet elegant charm. Each slice feels like an indulgence but with light, fresh Mediterranean notes.
