A delicious blood orange olive oil loaf that’s moist, sweet, tart, flavorful, and has a slight olive color because it’s made with olive oil. No mixer is needed, just mix and bake. Top with a pretty pink icing from the blood orange juice and you have a delicious dessert or snack cake.
Spray or grease a 9x5 loaf pan. Sprinkle the inside of the pan with a tablespoon of sugar and coat.
In a small bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, juice and liqueur.
Stir the dry ingredients into the wet, mixing until fully combined.
Pour the batter into the greased loaf pan and bake for 50 - 55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it onto a cooling rack set in a baking sheet. See Notes 2.
Blood Orange Icing:
Combine the icing ingredients together in a bowl and pour the icing over top of the loaf. Thin the icing by adding additional blood orange juice, 1 tablespoon at a time, until it reaches drizzling consistency.
Let the icing set before slicing. (if you can)
Notes
Note 1: It doesn’t have to be a super expensive olive oil.Note 2: I like to drizzle about a third of the icing over the warm cake and let it set in. Drizzle remaining when the cake is cooled.