Blood Orange Olive Oil Cake
This little loaf cake packs a lot of flavor with blood orange juice.
- 1 3/4 cups white whole wheat flour*
- 1 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup plain Greek yogurt
- 1 cup pure cane sugar
- 3 eggs
- 1/2 cup blood orange juice, about 2 small oranges
- 1 tablespoon orange zest, from about one blood orange
- 1/2 cup blood orange olive oil*
For the glaze
- 1 cup powdered sugar
- 3 tablespoons blood orange juice
Preheat the oven to 350 degrees and grease a standard loaf pan (8 x 4).
In a large bowl, mix together the dry ingredient: flour, baking powder, baking soda and salt. In a separate bowl mix together the yogurt, sugar, eggs, juice, and zest. Make a well in the center of the dry ingredients and add in the wet. Use a fork to incorporate the wet into the dry, just until they are mixed together but not over mixing the two. Use a spatula to fold in the oil at the end. Pour the batter into the prepared pan. Place a sheet tray on a lower rack of the oven and the loaf pan the middle rack (just in case it bubbles over a little). Bake at 350 for 50 minutes.
The flour for this cake should be one of these - white whole wheat flour, whole wheat pastry flour or all purpose flour. Regular whole wheat flour will result in a dry cake.
Blood orange olive oil may be substituted for any light olive oil with subtle flavor.