Description
This Blood Orange Olive Oil Loaf is a delightful and moist cake featuring a light crumb infused with bright, citrusy blood orange flavors. Enhanced by olive oil and a sweet, zesty glaze, this loaf balances sweetness with a subtle tang, perfect for breakfast, a snack, or dessert.
Ingredients
Loaf
- 3 tablespoons cane sugar
- 2-3 tablespoons orange zest (zest from two oranges)
- 2 eggs (room temperature)
- 1/2 cup olive oil
- 1/2 cup honey
- 1/2 cup full-fat Greek yogurt
- 1/3 cup orange juice
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon almond extract
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons turbinado sugar (for topping, optional)
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons blood orange juice
- 1 tablespoon blood orange zest
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line and lightly grease an 8×4 inch loaf pan to ensure the cake doesn’t stick.
- Combine sugar and zest: In a large mixing bowl, combine the cane sugar and orange zest. Massage them together gently to release the oils from the zest, enhancing the fragrance and flavor in your loaf.
- Mix wet ingredients: Add the eggs, olive oil, honey, Greek yogurt, orange juice, vanilla extract, and almond extract to the sugar and zest mixture. Whisk thoroughly until the mixture is smooth and well combined.
- Add dry ingredients: Sprinkle the whole wheat pastry flour, baking powder, baking soda, and salt over the wet ingredients. Mix lightly at first, then combine fully to create a smooth batter without overmixing.
- Prepare to bake: Pour the batter into the prepared loaf pan and sprinkle the top with turbinado sugar for a crunchy topping, if using.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool slightly in the pan before removing it to a wire rack.
- Make the glaze: While the loaf cools, prepare the glaze by whisking together powdered sugar, vanilla extract, blood orange zest, a pinch of salt, and 2 1/2 tablespoons of blood orange juice in a small bowl. Adjust the juice quantity to get a pourable consistency, adding more juice if needed.
- Apply glaze - first layer: When the cake is still slightly warm, pour half of the glaze over it to soak into the loaf and keep it moist.
- Apply glaze - second layer: Once the cake has fully cooled, drizzle the remaining glaze on top for added flavor and shine.
- Serve: Slice the loaf into 10 pieces and enjoy the vibrant, moist, and citrus-infused treat.
Notes
- Use whole wheat pastry flour for a lighter crumb than regular whole wheat flour.
- Room temperature eggs help the batter mix more evenly.
- For extra zestiness, feel free to increase the blood orange zest in the glaze.
- The glaze adds moisture and sweetness, making the loaf more decadent.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf freezes well; wrap tightly and freeze for up to 2 months.
