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Blood Orange Olive Oil & Lemon Curd Rosemary Cake

This cake will be on repeat for the holidays thanks to #McEvoyRanch delicious Blood Orange and Lemon oilve oil. It feels satisfying because to the olive oil but light enough to be a breakfast treat. Pair with coffee in the morning or add a scoop of ice cream and stewed fruit for a decadent dessert.


2 cups organic all purpose flour (or gluten free flour)

1.5 tsp baking powder

1 tsp salt

1/2 cup #McEvoyRanch blood orange olive oil

1/4 cup #McEvoyRanch lemon olive oil

2 Tbs lemon curd

3 eggs at room temperature

1 cup sugar

1/2 cup brown sugar

1 orange juiced plus the rind zested

1 cup plain full fat greek yogurt

2 tsp vanilla extract

1/4 tsp orange extract

2 Tbs refresh rosemary fine chopped


Preheat oven to 350 degrees and line a loaf pan with parchment paper. Sift the flour in a bowl (don’t skip this step, it helps to add fluff to the density of the oil) Combine all dry ingredients and set aside. Combine all wet ingredients and sir generously until all ingredients are combined. Add the dry ingredients to the wet ingredients. When blended well add to the loaf pan and bake for 45 minutes to 60 minutes. You will know it is done when the color of the crust turns a golden brown with a slight crunch and the loaf passes the toothpick test.

*toothpick or knife test: poke the center of the loaf to the bottom of the pan and if the knife or toothpick comes out clean it is done**

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