You’ll love how tart and moist each slice of this blood orange cake is! Using the juice from a blood orange in the glaze makes this gorgeous pink color that’s perfect for spring.
for the loaf:
- 1 1/2 cups oat flour
- 1/2 cup blanched almond flour
- 1 ½ teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk yogurt
- ½ cup neutral olive oil
- 1/3 cup honey
- 2 eggs
- 2 Sunkist® Blood oranges, zested
- 1 Sunkist® Blood orange, juiced
- 1 teaspoon vanilla extract
for the blood orange frosting:
- 1 cup confectioners’ sugar
- ½ Sunkist® Blood orange, juiced
- Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
- In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon: set aside.
- In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, eggs, oil, blood orange zest and juice and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it!
- Pour into the prepared loaf pan and bake for 50-55 minutes.* The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
- Remove from the oven and place the pan on a wire rack to cool. In the meantime prepare the blood orange frosting by mixing the confectioners sugar and blood orange juice together with a spoon in a small bowl.
- Once the loaf is cool, drizzle the frosting on top and top loaf with extra blood orange slices. Cut into slices and enjoy!
* The edges of the loaf might come out a little darker than the top. This will not impact the taste. If you do notice it getting dark on the top while baking tent with tin foil.
Keywords: blood orange loaf; citrus; blood orange olive oil loaf; citrus recipes; quick breads; almond flour olive oil cake