Blood Orange Olive Oil Cake

Back to recipe

Ingredients

Cupcakes:

  • 1 cup Splenda
  • 1/2 cup extra virgin olive oil
  • 1/2 cup blood orange juice
  • 1 egg, lightly beaten
  • 2 egg whites, lightly beaten
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • Nonstick cooking spray
  • Confectioners' sugar in a shaker or sifter

Directions

  1. Heat oven to 350 F.
  2. In a large bowl, cream Splenda, oil and orange juice. Add the egg and egg whites and mix completely.
  3. Combine flour, baking powder and salt. Slowly add to above, until well blended.
  4. Lightly spray cake pan with nonstick cooking spray. For cakelette or cupcakes, pour batter in pans to 3/4 full.
  5. Bake 30 minutes for mini cakes or cupcakes, or 50 minutes for cake, or until toothpick comes out clean. Cake pan sizes vary, so test carefully and adjust baking time accordingly.
  6. Sprinkle with confectioners’ sugar and garnish with edible flowers or fruit.

https://www.cutco.com/learn/blood-orange-olive-oil-cake