Blood orange olive oil cake from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 357) by Melissa Clark

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Accompaniments: Honey-blood orange compote

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tatiana131 on April 05, 2026

    Fabulous cake. Supreming the oranges was a PITA but the rest came together in a jiffy. Fragrant, beautiful- don’t skip the compote and whipped cream.

  • Apepin on March 13, 2022

    Great flavor and visually stunning. I underhand mine slightly so I didn't get caramelization on top but it was still good. Nice texture from the semolina.

  • Breadcrumbs on May 05, 2015

    p. 356 - Two weeks ago I stumbled across what I was convinced to be the very last of the blood oranges in town so I scooped up all 16 of them. Since then the burden of deciding how best to use this precious commodity has been weighing on me. I love blood oranges and I definitely didn't want to deploy them frivolously. After a few EYB searches, I landed on this cake for three of my oranges. Thankfully this was not a mistake. As lovely as this cake smells as it bakes, it's even better once it's out of the oven and exuding its rich, olive-oily orangey aromas through your home. We'd been craving it all day so the stakes were high, would it live up to our expectations? Thankfully it did...and then some. The cake was moist and rich, the supremed oranges were divine and a perfect tangy counter to the richness of the cake. I'm so glad I discovered this recipe; I'll make it every year now. Wonderful! Photos here: http://chowhound.chow.com/topics/1012220?commentId=9548914#9548914

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