Blood Orange Olive Oil Cake

Featuring: Seven Barrels Blood Orange Olive Oil


  • 1 tablespoon butter, for greasing pan
  • ¼ cup sugar
  • 2 eggs
  • 1/3 cup Seven Barrels Blood Orange Olive Oil
  • 1 teaspoon vanilla extract
  • Juice from 1 blood orange
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


Preheat oven to 350 degrees F. Grease a 9-inch round cake pan or 8-inch loaf pan with butter.

In a stand mixer or large bowl with hand mixer, mix together the sugar and eggs on medium speed until lightly blended.

Drizzle in the Seven Barrels Blood Orange olive oil and vanilla and mix together until smooth. Add the blood orange juice in and mix into the batter.

Sift the flour into a mixing bowl and add baking powder, soda and salt. Add to the wet batter in small increments and mix on low to incorporate. Scrape the sides with a spatula and make sure all wet and dry ingredients are blended well.

Pour the batter into the cake pan and bake for 25-30 minutes. Let the cake cool on a wire rack for 5 minutes or so, then remove cake from the pan and let cool completely on the wire rack before serving.

Serve the cake with Chocolate Balsamic Strawberry Sauce.

Serves 4-6

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Certified California Extra Virgin Olive Oil

Miller's Blend

California’s fall olive harvest is underway and with it, we are proud to introduce our first premier blend: Miller's Blend. From the olives of Arbequina, Manzanillo and Arbosana come this brilliantly fruity extra virgin olive oil that is delicious over salad greens, for bread dipping or drizzled over pasta. The aroma is slightly grassy and nutty yet has a rich buttery and peppery finish.

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