Blood Orange & Blackberry Olive Oil Cake

Blood Orange & Blackberry Olive Oil Cake

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!

Author

Tastefully Olive Kitchen

Prep Time

15 minutes

Cook Time

35 minutes

Servings

8

Cuisine

American

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.