Home · Recipes · Desserts & Baking · Cake Recipes · Single Layer/Easy Cakes Blood Orange Olive Oil Cake Author: Maryanne CabreraPublished: Apr 16, 2013Updated: Jun 13, 2024 View Recipe13 ReviewsThis post may contain affiliate links. Read our disclosure policy. Blood orange olive oil cake is a single layer cake infused with orange soaking syrup and topped with candied orange slices. Chopped pistachios add a nice saltiness and crunch to this moist and flavorful dessert. Table of Contents Semolina Olive Oil CakeCandied Blood OrangesMore Blood Orange RecipesOlive Oil Cake with Candied Blood Oranges and Roasted PistachiosView moreView less Blood oranges are available during winter through early spring. The season usually runs from November through April, peaking around February. However, timing can vary depending on the region and climate. Typically, you can find blood oranges in Southern California beginning in December. There are several varieties of blood oranges to choose from. Moro blood oranges are the most commonly available. They are known for their deep red color and sweet-tart flavor. The Moro variety would make a wonderful orange sorbet with its rich robust color. Semolina Olive Oil Cake The cake batter is made from a mixture of all-purpose flour, semolina flour, olive oil, and orange zest. Semolina flour is a key component that gives this cake texture. Corn meal or corn flour is a great substitute for semolina. Don’t skimp on the olive oil! This cake benefits from good quality olive oil. Be sure to smell your olive oil. It should have a fruity and clean aroma. Throw out the olive oil if it smells rancid. The olive oil is no longer good to use once it smells waxy like crayons. Candied Blood Oranges While candied blood oranges are easy to make, the process is a bit time consuming.I suggest making more than you think you need. Some of the sliced oranges will fall apart during the cooking process. Leftover candied blood oranges may be used for to top these blood orange donuts. They are also great for topping yogurt or oatmeal. Slice the blood orange in uniform thickness. This will ensure even cooking. Bring sugar, water, honey, and cinnamon to a boil. Heat until sugar has dissolved. Then, add in the orange slices. Simmer the mixture until the orange peels are tender and the liquid mixture has thicken to a syrup-like consistency. Transfer cooked oranges to a parchment lined baking sheet. Cool to room temperature. More Blood Orange Recipes Blood Orange Earl Grey Tarts Blood Orange Elderflower Gin Cocktail Limeade Blood Orange Popsicles Olive Oil Cake with Candied Blood Oranges and Roasted Pistachios No ratings yet Blood orange olive oil cake is a single layer cake infused with orange soaking syrup topped with candied orange slices. Chopped pistachios add a nice saltiness and crunch to this sweet treat! Yield: 9-inch cake Prep Time: 1 hour hour 30 minutes minutesCook Time: 30 minutes minutesTotal Time: 2 hours hours Servings: 10 slices Print Recipe Pin Recipe Rate Recipe IngredientsCandied Blood Oranges:▢ 1 cup granulated sugar▢ 3 cups water▢ ⅔ cup honey▢ 3 cinnamon sticks▢ 2 blood oranges*, thinly slicedOrange Soaking Syrup:▢ 1 cup syrup reserved from candied blood oranges▢ 2 Tablespoon Grand MarnierOlive Oil Cake:▢ 1 cup all-purpose flour▢ ½ cup semolina flour▢ 1 ½ tsp baking powder▢ ¼ tsp baking soda▢ ½ tsp kosher salt▢ 1 tsp ground cinnamon▢ ½ cup olive oil▢ ½ cup granulated sugar divided▢ 3 large eggs separated▢ ½ cup whole milk▢ 1 ½ tsp finely grated orange zest▢ handful lightly toasted pistachios roughly chopped Instructions Candied Blood Oranges:In a medium heavy-bottomed saucepot, combine sugar, water, honey, and cinnamon bark/sticks. Bring to a boil over high heat. Stir until sugar dissolves. Once syrup has come to a boil, add orange slices.Reduce heat to low and let simmer for 30-40 minutes until orange slices are tender and syrup is fragrant. Remove orange slices and transfer to parchment lined sheet tray. Arrange slices in a single layer. Allow to cool. Strain syrup and let cool. Separate one cup of syrup for orange soaking syrup. Keep remaining syrup for serving.Orange Soaking Syrup:Reserve 1 cup of syrup from candied blood orange. Mix in 2 tablespoons of Grand Marnier liquor.Olive Oil Cake:Preheat oven to 350°F. Lightly coat 9-inch springform pan with olive oil. Set aside.In a medium bowl, whisk together AP flour, semolina flour, baking powder, baking soda, salt and ground cinnamon. In large bowl, whisk together ¼ cup sugar and olive oil. Add in egg yolks and whisk until combined. Using a spatula, fold in dry flour mixture in two additions. Fold in milk and orange zest.Using an electric mixer, beat egg whites using a whisk attachment until foamy. Slowing add in remaining ¼ cup sugar and beat until firm peaks. Fold egg whites into cake batter in two additions. Transfer to prepared pan. Smooth top using a mini offset spatula to level batter.Bake for 20-25 minutes until cake is set and a toothpick inserted into center comes out clean. Using a toothpick or the tines of a fork, pierce the cake all over. Slowly drizzle ½ cup of orange syrup over the cake. When the syrup is absorbed, about 5-10 minutes later, pour another ½ cup of orange syrup over the warm cake. Leave cake to cool in pan. Once cake is at room temperature, release cake from cake.Place candied orange slices over the cake. Sprinkle pistachios. Cut into servings and serve with additional orange syrup. NotesIt is better to have more orange slices than you think you will need. Some slices will break apart during cooking. You will also end up snacking on some slices. ADAPTED FROM EPICURIOUS NutritionCalories: 407kcal | Carbohydrates: 70g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 236mg | Potassium: 132mg | Fiber: 2g | Sugar: 53g | Vitamin A: 155IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American, Italian Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Annie says: April 18, 2013 I’m sorry for your loss. This is such a fast-paced life and I am like you where cooking is my step back from it. Your cake is beautiful and sounds delicious. This is going on my “to make” list. Reply
Allison (Spontaneous Tomato) says: April 24, 2013 Beautiful! You could also make this as an upside-down cake and cook the candied oranges into the top! (I did this in a recipe for cara cara orange chocolate cake, but actually yours looks even better because I personally like olive oil cakes more than chocolate.) Reply
Maryanne says: April 25, 2013 I thought about making it into an upside-down cake, but I wanted extra candied oranges for snacking! But I must try that next time. Thanks for the tip!
Zach says: April 28, 2013 Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-). Reply
Catherine Cole says: September 14, 2018 I’ve yet to try my creation but wanted to point out the egg instructions were confusing. Step 2. “Add eggs” but which part? I read ahead so hope you meant yokes/leave whites? Smells great and will try tomorrow ? Reply
Maryanne Cabrera says: September 15, 2018 Thanks for pointing that out! I have updated the directions.
Sara K MacCracken says: February 1, 2021 If I don’t have Semolina flout do you think I could use Kamut flour? It is a lovely buttery flour that I have been using in baking often with good results, but may not be a glutenous as semolina. ?? I look forward to baking this cake!! Reply
Maryanne Cabrera says: February 2, 2021 Hi Sara! I have never baked with kamut flour. I’m not sure how it will react in this recipe. If you give it a try, please let me know!