We're Local. But We Ship Nationally! Contact | 856 795 0043 | store@atasteofolive.com |

Blood Orange Cake with Amaretto

Meal Type Dessert
Website Sonoma Farm



  • 3 Large eggs
  • 1 cup Blood Orange Olive Oil
  • 1 tablespoon Sorrento Lemon Olive Oil
  • 1 cup granulated sugar
  • 1 1/2 cup whole milk
  • 1 cup amaretto liqueur
  • 1 1/2 cup all purpose flour
  • 1/2 cup coarse-ground corneal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • powdered sugar (for garnish)


Step 1
Preheat oven to 350 degrees F and arrange rack in the middle.

Step 2
Coat a 9 inch round cake pan with olive oil and flour, tap out the excess.

Step 3
In a large bowl, whisk together eggs and granulated sugar until well blended and light in color.

Step 4
Add milk, Blood Orange EVOO, Sorrento Lemon EVOO, and amaretto and mix well.

Step 5
In another bowl, stir together flour, cornmeal, baking power, baking soda, and salt.

Step 6
Add egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not over mix).

Step 7
Pour batter into prepared baking dish or pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 40-50 minutes. Remove from oven and place on a wire rack to cool completely.

Step 8
When cooked, run a knife around the perimeter of the pan and invert cake onto a serving plate. Dust with powdered sugar.

Featured Products


Back to Top