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A whole, freshly baked blood orange upside-down cake resting on a rustic ceramic cake stand. One slice has been removed, revealing a fluffy golden crumb beneath the glossy, ruby-red citrus topping.

Blood Type Orange Olive Oil Cake

An elite, 40-year perfected blood orange upside-down cake using premium olive oil for a moist, citrus-forward crumb.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

Cake Base
  • 3 large Blood Oranges Sliced thin and juiced
  • 1 cup Extra Virgin Olive Oil High quality
  • 1.5 cups Granulated Sugar Divided
  • 3 large Eggs Room temperature
  • 2 cups All-Purpose Flour Sifted

Method
 

  1. Preheat oven to 350°F and line a 9-inch cake pan with parchment paper.
  2. Arrange thin blood orange slices on the bottom of the pan over a sprinkle of sugar.
  3. Whisk olive oil, sugar, and eggs until pale and thick to create a stable emulsion.
  4. Fold in dry ingredients and blood orange juice gently to maintain airiness.
  5. Bake for 50 minutes or until a skewer comes out clean.

Notes

Always use room temperature eggs to prevent the olive oil from seizing. For a pairing, use leftover juice for a blood orange margarita.