Blood Orange Olive Oil Cake
This. Little. Cake. Is. Delicious. Period.
Andrea, how do you come up with your recipes? I hear it all the time. For me recipe creation whether cooking or baking is an evolution of ideas.
I was going through old recipes on my blog and saw my Dairy Free Orange Loaf and decided I wanted to make it. But, instead I decided to tweak my pound cake recipe as an experiment. I knew that some orange cakes are made with olive oil so I decided to substitute olive oil in my cake. Then, I wondered how I could make it more moist with flavor? I knew immediately I wanted to add ricotta cheese! YUM! So I portioned out some of the milk and substituted ricotta for it. I was ready to make the cake one weekend afternoon but first needed to run errands. While at the store I saw a display with blood oranges. It was as if a light bulb went off. OOOhh…..I'll make it a blood orange Olive Oil cake! THAT is how this recipe came to be.
I’m certain i’m not the first to come up with this flavor combo nor will I be the last. One thing I am certain of though is that my recipe will be added to my baking bible and have a permanent spot as one of my go to bakes. WATCH my youtube tutorial on how I assemble this batter for a more detailed teaching of this recipe.
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From my kitchen to yours,
1.5 c. all purpose flour
2 t. baking powder
1/2 t. salt
1/5 C. sugar
3 T. Blood Orange juice
1/4 C. whole milk
1/2 C. Whole milk ricotta
3/4 C. olive oil
2 t. vanilla extract
zest from half an orange
Preheat Oven to 350 and grease pan. Sift and blend dry ingredients and set aside. Mix sugar and oil till combined and add eggs. Mix till fully incorporated. Add zest, extract and juice. Fold in dry ingredients and milk. Bake for 35-50 minutes depending on size of pan. Let Cool and enjoy!