Blood Orange Loaf Cake

Blood Orange Loaf Cake
Photo & recipe thanks to Nordic Ware!

- 4 large eggs
- 1 1⁄4 cups fine white sugar
- zest of 2 blood oranges
- 2⁄3 cup olive oil
- 1⁄3 cup yogurt
- 11⁄2 tbsp blood orange juice
- 3⁄4 cup flour
- 1⁄2 cup almond flour
- 1⁄3 cup fine semolina
- 1⁄2 tsp baking powder

- 1⁄3 cup blood orange juice
- 1⁄3 cup fine white sugar

Blood Orange Glaze:
- 1 1⁄4 cup powdered sugar
- 3 tbsp blood orange juice

- 1 1⁄2 tbsp chopped almonds
- 1⁄3 of a blood orange, halved and segmented


Preheat oven to 350°F. Prepare loaf pan using baking

spray containing flour and use a pastry brush to thoroughly coat the details of the pan. Preparing with butter and flour works as well. Using a mixer, whisk together the eggs, sugar, and blood orange zest for about 3 minutes on medium-high speed. Add the olive oil, yogurt, and blood orange juice. In a separate bowl, combine the remaining dry ingredients. Slowly add the flour mixture just until evenly combined. Pour batter into prepared loaf pan, filling only 3⁄4 full, and gently tap on counter top to remove any air bubbles. Bake for 45-55 minutes or until toothpick inserted into the center of the loaf comes out clean. Cool loaf in pan for 10 minutes before inverting onto a cooling rack.

While cake is cooling, prepare the soaking syrup. Bring blood orange juice and sugar to a simmer in a small saucepan, until sugar has dissolved. Brush syrup on warm loaf cake, allowing it to soak through. Set aside to cool completely.

For glaze, combine powdered sugar and blood orange juice. When loaf is ready to serve, pour glaze on top and garnish with chopped almonds and blood orange halves.
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