Olive Oil Delight: Blood Orange & Blackberry Cake Recipe

Olive Oil Delight: Blood Orange & Blackberry Cake Recipe - Tastefully Olive

Indulge in a Sumptuous Olive Oil Cake

Discover the exquisite combination of blood orange and blackberry in this delightful olive oil cake recipe. Using olive oil not only enhances the flavor but also adds a moistness that keeps each slice tender and flavorful. This cake is perfect for any occasion, whether you're celebrating a birthday, hosting a brunch, or simply treating yourself to a delicious dessert.

Using high-quality olive oil creates a rich, complex taste that elevates your baking. With its fruity notes and health benefits, it's a guilt-free addition to your kitchen delights. Imagine serving this fragrant cake, drizzled with a citrus glaze, at your next gathering. It’s sure to impress!

  • Moist and flavorful with blood orange and blackberry
  • Made with high-quality olive oil for richness
  • Perfect for any occasion
  • Simple recipe for hassle-free baking

Give this blood orange and blackberry olive oil cake a try, and elevate your dessert game with a touch of elegance. Your taste buds will thank you!

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Blood Orange & Blackberry Olive Oil Cake

Tastefully Olive Kitchen
Servings

8

Prep Time

15 minutes

Cook Time

35 minutes

Calories

249

Cuisine

American

This delightful Blood Orange & Blackberry Olive Oil Cake is a cozy dessert that perfectly marries the citrusy brightness of Blood Orange Infused Olive Oil with the rich sweetness of Blackberry & Ginger Dark Balsamic Vinegar. It's moist, flavorful, and perfect for sharing with friends and family during weekend gatherings!

Ingredients

  • 1 cup Blood Orange Infused Olive Oil
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1 tbsp Blood Orange White Balsamic Vinegar
  • 1/2 cup milk, room temperature
  • 1/2 cup Blackberry & Ginger Dark Balsamic Vinegar
  • 1 tbsp powdered sugar, for dusting (optional)

Directions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk together until well blended, about 30 seconds.
  3. In another bowl, whisk together 1 cup Blood Orange Infused Olive Oil, 3 large eggs, 1 tablespoon Blood Orange White Balsamic Vinegar, and 1/2 cup milk until smooth and fully combined, about 1 minute.
  4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay!
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
  6. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely, about 30 minutes.
  7. While the cake is cooling, prepare a glaze by mixing 1/2 cup Blackberry & Ginger Dark Balsamic Vinegar with 1 tablespoon powdered sugar in a small bowl until smooth and well combined.
  8. Once the cake is completely cool, drizzle the glaze over the top. If desired, dust with additional powdered sugar before serving.

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Frequently asked questions

  • Does Tastefully Olive have recipes or pairing guides?

    Yes! Our blog features recipes, pairing guides, and tips for getting the most out of your olive oils and balsamics — from simple weeknight dinners to entertaining spreads. Browse our latest articles for inspiration.

  • What are the best olive oil and balsamic pairings?

    Some of our favorite pairings: Tuscan Herb Infused Oil + Traditional Dark Balsamic for bread dipping, Meyer Lemon Oil + White Balsamic over fresh salads, and Coratina Varietal Oil + Fig Balsamic drizzled over cheese. The key is balancing bold with bright — a robust oil pairs beautifully with a sweeter balsamic.

  • How do I cook with infused olive oil without losing the flavor?

    Infused olive oils are best used as finishing oils or for low-to-medium heat cooking. High heat can diminish the delicate flavors of herbs and citrus. Drizzle over finished dishes, use for dipping, or add to dressings and marinades for maximum flavor impact.

  • What is the healthiest way to use olive oil?

    Extra virgin olive oil is richest in polyphenols and antioxidants when used raw or at low heat — drizzled over vegetables, bread, or pasta after cooking. It's a cornerstone of the Mediterranean diet and one of the most well-researched healthy fats available.

  • How do I know if my olive oil has gone bad?

    Rancid olive oil loses its fresh, grassy, or peppery notes and develops a flat, waxy, or crayon-like smell. It won't make you sick, but the flavor and health benefits are significantly diminished. Always store in a cool, dark place and use within 60–90 days of opening for peak quality.