This simple olive cake featuring the Pickle Creek Blood Orange Thyme Infused Olive Oil is so moist and tasty it’s hard to stick to just one piece!
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Blood Orange Thyme Olive Oil Cake
Ingredients
- 1 c Pickle Creek Blood Orange Thyme Infused Olive Oil
- 1-2 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil, for greasing the pan
- 2 c all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 c granulated sugar
- 3-4 Tbsp granulated sugar, for sprinkling in pan and on top of cake
- 3 large eggs, at room temperature
- 1 Tbsp fresh orange zest
- 2 Tbsp fresh orange juice
- 1 1/4 c whole milk, at room temperature
- 1 whole orange, zested
- 2 whole oranges, juiced (one of these oranges can be the one you just zested)
- 1 1/2 c confectioners' sugar
- 1/8 tsp salt
Ingredients
- 1 c Pickle Creek Blood Orange Thyme Infused Olive Oil
- 1-2 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil, for greasing the pan
- 2 c all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 c granulated sugar
- 3-4 Tbsp granulated sugar, for sprinkling in pan and on top of cake
- 3 large eggs, at room temperature
- 1 Tbsp fresh orange zest
- 2 Tbsp fresh orange juice
- 1 1/4 c whole milk, at room temperature
- 1 whole orange, zested
- 2 whole oranges, juiced (one of these oranges can be the one you just zested)
- 1 1/2 c confectioners' sugar
- 1/8 tsp salt
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Instructions
Heat oven to 375 degrees F. Use the Blood Orange Thyme Infused Olive Oil to grease a 9-inch round cake pan or in a cast iron skillet and line the bottom with parchment paper. Grease the parchment with oil and sprinkle sugar in the bottom of the pan, shaking out any excess.
In a large bowl, whisk or sift together the flour, salt, baking powder and baking soda. Set aside.
Using an electric mixer, beat together the sugar, eggs and orange zest at high speed until thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the Blood Orange Thyme Infused Olive Oil and beat until incorporated, about another 2 minutes.
Reduce the mixer speed to low, and add the milk and orange juice. Gradually add in the flour mixture and beat until just combined. Transfer the batter to the prepared cake pan or skillet. Smooth the top with a spatula and sprinkle with 2 Tbsp sugar.
Bake until a skewer inserted into the center of the cake comes out clean, 30 to 35 minutes in the skillet or 40 to 45 minutes in the cake pan. Cool the baked cake (still in its pan or skillet) on a rack for about 20 minutes. Then run a knife around the edge to loosen the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely.
To make the glaze, place the juice of 2 oranges, the zest of one orange, 1/8 tsp of salt, and 1 1/2 cups of confectioner’s sugar in a large bowl and mix until smooth and well blended. Pour over the top of the cake, letting the excess drizzle down the sides of the cake. Enjoy!
