Cake Instructions

1. Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the blood orange juice, zest, and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition. Slowly drizzle in the blood orange olive oil and orange extract while continuing to whisk until fully incorporated.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
5. Pour the batter into the prepared cake pan with parchment paper and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips: You can also garnish the cake with thin slices of fresh blood orange for an extra touch and added flavor.

Glaze Instructions

1. In a small bowl, mix the powdered sugar with 2-3 tablespoons of blood orange juice and the lemon juice, until smooth. Adjust the consistency by adding more juice or sugar as needed.
2. Once the cake is completely cool, drizzle the glaze over the top. Slice and serve, enjoying the delightful flavors of blood orange and olive oil!