Why You’ll Love This Recipe
This cake blends the unique, tangy flavor of blood oranges with the comforting texture of cornmeal, creating a refreshing yet satisfying dessert. Olive oil adds moisture and a subtle fruity depth that pairs perfectly with the citrus notes. It’s simple to make but impressive enough to serve at special gatherings or enjoy as a delicious treat anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup extra virgin olive oil
- 1 cup fresh blood orange juice (about 3-4 blood oranges)
- Zest of 2 blood oranges
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, and salt until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, beat eggs and sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Olive Oil and Blood Orange: Slowly whisk in olive oil, then add fresh blood orange juice and zest. Mix well.
- Combine Mixtures: Gradually add dry ingredients to the wet, stirring gently until just incorporated. Avoid overmixing to keep the cake tender.
- Pour Batter: Transfer batter to the prepared cake pan and smooth the top evenly.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- Dust and Serve: Optionally dust with powdered sugar before slicing. Serve slices plain or with vanilla ice cream or whipped cream for an extra indulgence.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: About 1 hour
Variations
- Substitute blood oranges with regular navel oranges or mandarins if unavailable.
- Add a teaspoon of ground cardamom or cinnamon for a warm spice note.
- Mix in ½ cup toasted almonds or pistachios for added crunch.
- Top with a citrus glaze made from powdered sugar and blood orange juice for extra sweetness.
- Make mini cakes or muffins for individual servings.
Storage/Reheating
- Store the cake covered at room temperature for up to 3 days.
- Refrigerate to keep fresh for up to a week, but bring to room temperature before serving.
- Reheat slices gently in a microwave or warm oven if desired.
FAQs
Can I use bottled blood orange juice?
Fresh juice is best for flavor, but bottled juice can be used in a pinch.
Is this cake gluten-free?
No, this recipe uses all-purpose flour. Substitute with a gluten-free flour blend for a gluten-free version.
Can I make this cake dairy-free?
Yes, the recipe is already dairy-free, using olive oil instead of butter.
How do I store leftover cake?
Wrap tightly in plastic wrap or store in an airtight container at room temperature or refrigerated.
Can I freeze this cake?
Yes, wrap well and freeze for up to 2 months. Thaw at room temperature before serving.
How do I know when the cake is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Can I make this cake vegan?
Substitute eggs with flax eggs or a commercial egg replacer and ensure sugar is vegan-friendly.
What’s the texture like?
This cake is moist, slightly dense from the cornmeal, and has a tender crumb.
Can I add nuts?
Yes, toasted nuts like almonds or walnuts work well for added texture.
What pairs well with this cake?
Vanilla ice cream, whipped cream, or a drizzle of honey complements it beautifully.
Conclusion
The Blood Orange, Cornmeal & Olive Oil Cake offers a stunning combination of bright citrus flavors and rich textures in an easy-to-make dessert. Perfect for celebrations or a sweet everyday treat, it’s a unique twist on classic cakes that’s sure to impress your family and friends.
Print
Blood Orange, Cornmeal & Olive Oil Cake: An Incredible Ultimate Recipe
- Total Time: About 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
A bright and moist cake featuring the vibrant flavor of blood oranges combined with the subtle crunch of cornmeal and the richness of olive oil. This dessert is perfect for any occasion, offering a lovely balance of citrusy sweetness and a tender crumb.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup extra virgin olive oil
- 1 cup fresh blood orange juice (about 3–4 blood oranges)
- Zest of 2 blood oranges
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, and salt until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, beat eggs and sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Olive Oil and Blood Orange: Slowly whisk in olive oil, then add fresh blood orange juice and zest. Mix well.
- Combine Mixtures: Gradually add dry ingredients to the wet, stirring gently until just incorporated. Avoid overmixing to keep the cake tender.
- Pour Batter: Transfer batter to the prepared cake pan and smooth the top evenly.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- Dust and Serve: Optionally dust with powdered sugar before slicing. Serve slices plain or with vanilla ice cream or whipped cream for an extra indulgence.
Notes
- Substitute blood oranges with regular navel oranges or mandarins if unavailable.
- Add a teaspoon of ground cardamom or cinnamon for a warm spice note.
- Mix in ½ cup toasted almonds or pistachios for added crunch.
- Top with a citrus glaze made from powdered sugar and blood orange juice for extra sweetness.
- Make mini cakes or muffins for individual servings.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Modern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
