Olive oil and blood orange loaf
This recipe combines the rich, fruity flavours of blood oranges with the smoothness of extra-virgin olive oil, resulting in a perfectly moist and delicious loaf. The addition of an orange-flavoured liqueur gives it an extra citrus kick that will send your taste buds on a journey. This loaf is easy to make and perfect for any occasion. Once baked, it's garnished with fresh blood orange slices and a dusting of confectioners’ sugar, making it as beautiful as it is tasty.
Servings: 1 Loaf
Ingredients
- Vegetable oil spray and flour for the pan
- 2 cups 290 g all-purpose flour
- 11/2 cups 300 g granulated sugar
- 11/2 teaspoons fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 blood oranges
- 11/4 cups 300 ml extra-virgin olive oil
- 11/4 cups 300 ml whole milk
- 3 large eggs
- 1/4 cup 60 ml orange-flavoured liqueur, such as Grand Marnier
- Confectioners’ sugar for garnish
Instructions
- Set a rack in the centre of the oven and preheat to 350°F (180°C). Coat a 9 × 5 in (23 × 12.5 cm) loaf pan with vegetable oil spray and dust with flour. Set a wire rack inside a sheet pan.
- In a medium bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda.
- Set aside 1 orange for garnish. Grate the zest of 1 of the remaining oranges, then juice both oranges and strain the liquid to remove any pulp. Measure out 1⁄4 cup (60 ml) of the orange juice and reserve any extra for another use.
- In a stand mixer fitted with the whisk attachment, combine the orange zest and juice with the olive oil, milk, eggs, and liqueur and whip until just combined. Add the flour mixture in 3 additions and mix on low, scraping down the sides of the bowl as needed, until fully incorporated, about 3 minutes total.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the centre of the loaf comes out clean, 45 minutes to 1 hour.
- Set the loaf pan on the wire rack and let cool for about 20 minutes, then invert the loaf onto the rack. Flip it again so the loaf is right-side up and let cool slightly. Dust with confectioners’ sugar, then cut the reserved orange into thin slices and arrange on top of the loaf, and serve.
Notes
Tip: Store the loaf in the refrigerator tightly wrapped in plastic wrap for up to three days