Description
This Glazed Blood Orange Olive Oil Cake is a moist and flavorful treat made with clementines. Easy to prepare, it’s perfect for gatherings or a cozy dessert at home.
Ingredients
Scale
- 1/4 cup melted unsalted butter
- 2/3 cup light brown sugar
- 4 to 5 clementines, sliced no thicker than 1/4 of an inch plus more for zest and juicing (1 bag)
- 1–¾ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs
- 2 tablespoons clementine zest, from about 4 clementines
- 3/4 cup granulated sugar
- 1/4 cup fresh squeezed clementine juice
- 1/3 cup grapeseed oil
- 1/3 cup unsweetened apple sauce
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350℉ (or 180℃).
- Spray a 9" cake pan with non-stick cooking spray and pour in the melted butter, then sprinkle with brown sugar.
- Arrange the sliced clementines on top of the sugar.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a small bowl, rub sugar with the clementine zest until it resembles wet sand.
- In a large bowl, whisk the eggs lightly, then mix in the zesty sugar, juice, oil, applesauce, and vanilla.
- Alternate adding 1/3 of the flour mixture and 1/2 of the buttermilk, starting and ending with flour, mixing until just combined.
- Pour the batter over the arranged clementines and tap the pan to release air.
- Bake in the preheated oven for 40 to 50 minutes, or until a cake tester comes out clean.
- Allow the cake to cool for 10 minutes, then carefully invert onto a plate.
- Once cooled, dust with powdered sugar and serve with whipped cream.
- Store the cake wrapped in plastic wrap in the fridge for 2 to 3 days.
Notes
For best results, ensure clementines are fresh for the best flavor.
You can cover the cake with aluminum foil if it browns too quickly during baking.
Serve with a side of whipped cream for added richness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg