Honey, Olive Oil, & Blood Orange Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • For the cake:
  • 1 cup greek yogurt
  • ⅔ cup olive oil
  • ⅔ cup honey
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 blood orange, zested
  • 3 large eggs
  • ¾ cup all-purpose flour
  • ¾ cup almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • For the topping:
  • ⅔ cup heavy whipping cream
  • 2 tablespoons honey, divided
  • 1 blood orange (plus the zested orange from above)
  • 1 tablespoon basil leaves, chopped
Instructions
  1. Make the cake: Preheat oven to 325 degrees F. Line the bottom of a 9-inch round cake pan with parchment then spray the sides of the pan and the parchment with non-stick cooking spray.
  2. In a large mixing bowl, whisk together greek yogurt, olive oil, honey, vanilla, almond extract, and orange zest. Add eggs, whisking until well combined. Add the all-purpose and almond flour, baking powder, baking soda, and salt, then stir until just combined. Pour into prepared pan and bake in preheated oven for about 37-42 minutes, until baked and a toothpick inserted in the center comes out clean. Allow to cool.
  3. Make the topping: In a medium mixing bowl, beat whipping cream until stiff peaks are just starting to form. Drizzle in 1 tablespoon honey while you beat, mixing until combined.
  4. Cut off the peels of 2 blood oranges (the zested one + the additional orange listed in the topping ingredients). Chop oranges and add to a small bowl with any accumulated juices. Squeeze peels for any juice from the flesh left on the peels. Add 1 tablespoon honey and the chopped basil, stirring to combine.
  5. Top cooled cake with whipped cream and blood orange mixture. Serve.
Notes
Adapted from The Kitchn
Recipe by Wright Family Table at https://www.wrightfamilytable.com/honey-olive-oil-blood-orange-cake/