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!
Activities in the kitchen have always been my escape.
Be it stress, frustration, sadness, or anger– baking has been a sure solution that brings me back to sanity and normalcy.
Some people like to get massages, play golf, or watch a movie to unwind. I bake.
Citrus Olive Oil Cake
This candied blood orange olive oil cake reminds me of my travels in Italy. We toured the southern part of the country, starting in Rome and making our way down to Sicily, Naples, Pompeii and Positano.
Blood orange was sold everywhere in all sorts of forms–juice, granita, sorbetto, baked goods.
When is blood orange in season?
Blood oranges are available during winter and early spring, usually from November through April.
There are several varieties of blood oranges to choose from. Moro blood oranges are the most commonly available ones.
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.
Olive Oil Cake with Candied Blood Oranges and Roasted Pistachios
Ingredients
Candied Blood Oranges:
- 1 cup granulated sugar
- 3 cups water
- ⅔ cup honey
- 3 cinnamon sticks
- 2 blood oranges*, thinly sliced
Orange Soaking Syrup:
- 1 cup syrup reserved from candied blood oranges
- 2 Tablespoon Grand Marnier
Olive 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.
Your cake looks so delicious!
Thanks, Rosie!
I need to make this cake…love candied orange!
Yes! Please, do. And make extra candied oranges for snacking!
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.
Thank you, Annie. Much appreciated. Hope you enjoy the cake!
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.)
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!
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 :-).
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 ?
Thanks for pointing that out! I have updated the directions.
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!!
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!