Home · Recipes · Cakes · Blood Orange Olive Oil Cake Blood Orange Olive Oil Cake Author: Maryanne CabreraPublished: Apr 16, 2013Updated: Nov 16, 2023 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 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 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 Author: Maryanne Cabrera Course: Dessert Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.