Blood Orange Yogurt Olive Oil Cake

Blood Orange Yogurt Olive Oil Cake

Foodtorum

"Wonderful use for blood oranges in the winter. Plus, the cake is moist and requires no butter and very little processed sugar. It's delicious with or without the glaze."
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Ingredients

1 h 40 m servings 426 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper; grease and flour the pan.
  2. Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
  4. Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.
  5. Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.

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Reviews

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This is wonderful! I guess some could say that it's more of a quick bread than an actual cake, but that doesn't change the fact that it tastes great! I did have to make a few changes (simply due...

This was quite the experiment for me! It was a very rich, dense cake, but my husband and I really enjoyed it! I subbed honey for agave and it gave a nice accent to the citrus.

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