Blood Orange Olive Oil Loaf Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 237.0
  • Total Fat: 13.3 g
  • Cholesterol: 46.7 mg
  • Sodium: 160.2 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Blood Orange Olive Oil Loaf Cake calories by ingredient
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Adapted from Smitten Kitchen. Adapted from Smitten Kitchen.
Number of Servings: 12


    3 blood oranges
    1/2c granulated sugar
    scant 1/2c yogurt or buttermilk
    3 eggs
    2/3c extra virgin olive oil

    1-3/4c all purpose flour
    1/2c splenda
    1-1/2tsp baking powder
    1/4 tsp baking soda
    1/4 t salt


1. Preheat oven to 350. Lightly grease a 9x5" loaf pan.

2. Zest 2 of the blood oranges. In a large bowl, combine the granulated sugar with the zest and rub together with your fingertips to infuse the sugar with oils from the zest.

3. In a medium bowl, whisk together flour, splenda, baking powder, baking soda, and salt.

4. Supreme 2 oranges (remove whole sections) into a separate bowl. Squeeze remaining juice out of the membranes over the sections. Break sections into smaller chunks with your fingers (I like to keep some of the sections relatively large, so I break each section into thirds or halves).

5. Juice half of the 3rd orange into a measuring cup (should be about 1/4 cup) and add yogurt or buttermilk to make 2/3cup total. Pour into sugar and whisk well.
Whisk in eggs, olive oil, and any juice that has collected around the orange sections.

6. Add flour mixture to wet ingredients and mix just to combine. Fold in orange sections.

Pour into loaf pan and bake in preheated oven for 50-55 minutes.

Serving Size: Makes twelve 3/4-inch slices

Number of Servings: 12

Recipe submitted by SparkPeople user TERZA_RIMA.

TAGS:  Desserts |

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