Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour, sifted
  • 1 cup Granulated Sugar
  • 1 ½ tsp Baking Powder
  • ¼ tsp Fine Sea Salt
  • 3 Large Eggs, room temperature
  • ½ cup Buttermilk, full-fat preferred
  • ¾ cup Blood Orange Olive Oil
  • 1 Tbsp Blood Orange Zest (from 2-3 oranges)
  • 1 tsp Fresh Rosemary, finely minced
  • 1 cup Powdered (Icing) Sugar, sifted (for the glaze)
  • 3–4 Tbsp Fresh Blood Orange Juice (for the glaze)
  • 1 tsp Blood Orange Olive Oil (optional, for glaze)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the loaf pan (9 x 5-inch) with parchment paper, allowing an overhang on the long sides for easy removal.
  2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
  3. Stir in the Blood Orange zest and the finely minced rosemary into the dry mixture, ensuring they are well dispersed.
  4. In a separate medium bowl, lightly whisk the eggs until just combined. Gradually whisk in the buttermilk.
  5. Emulsify the Oil: Slowly drizzle the ¾ cup of Blood Orange Olive Oil into the egg/buttermilk mixture while continuously whisking until the mixture is thick and emulsified (it should look slightly creamy). This slow addition is crucial for a tender cake.
  6. Combine the Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Do not overmix; a few streaks of flour are fine.
  7. Transfer and Bake: Pour the batter into the prepared loaf pan. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
  8. Cool Slightly: Remove the cake from the oven and let it cool in the pan for 10 minutes.
  9. Prepare the Glaze: While the cake cools, whisk together the sifted powdered sugar, blood orange juice, and the optional extra teaspoon of Blood Orange Olive Oil until smooth. The consistency should be thick but pourable.
  10. Drizzle and Rest: Lift the cake out of the pan and place it on a wire rack over a baking sheet. Poke the top of the warm cake 10-15 times with the skewer. Spoon or pour the glaze evenly over the cake, allowing it to seep into the holes.
  11. Allow the glaze to set for 5-10 minutes before slicing and serving.