This cake is so tender and luscious (and secretly healthier!) thanks to olive oil and nonfat yogurt. My taste-testers went wild over it: “Incredible!” “Phenomenal!”
The gorgeous pink icing is achieved naturally from blood orange juice!
Things to Note:
Yield: one 8" square or 9" round cake
granulated sugar: 1 1/4 cup
blood orange zest (one orange)
sea salt: ½ tsp.
baking powder: 1 tsp
baking soda: ½ tsp
orange extract: 1/2 tsp.
extra virgin olive oil: 3/4 cup
plain nonfat yogurt, room temp.: 3/4 cup
blood orange juice, freshly squeezed : 1/4 cup
eggs, room temperature: 2
flour: 1 3/4 cups
sugared cranberries (recipe below): 1 cup, or dried cranberries: 3/4 cup
powdered sugar: 1.5 cups
freshly squeezed blood orange juice: 3-4 Tbsp
pinch sea salt
Sugared Cranberries (optional):
fresh whole cranberries: 1.5 cups
water: ½ c
sugar: divided into ½ c and 1.5 cups
9" round cake pan or 8" square pan
parchment paper or precut round
skewer or toothpick
round cake rack
Sugared Cranberries (optional—if using dried cranberries, skip to next section)
I'm part of the Amazon Influencer Program, which basically means you can find my favorite baking tools all in one place! When you go to my shop, you'll see what I recommend, complete with helpful tips in the comments. Amazon gives me a small fee for any items purchased through my storefront, at no extra cost to you. Click the button below to access my shop!