Coarse Sea Salt

Blood Orange Olive Oil Cake with Salted Chocolate

How long: 35-45 minutes at 350ºF (baking), 10 minutes (prep)

Yield: 8-10 slices

The days are warmer and life calls for dessert that surprises harder than ambrosia (sorry, ambrosia). Enter: zesty olive oil cake topped with smooth chocolate, citrus and a crunch of salinity. Make this ensemble as quick (store-bought cake) or elaborate (recipe below) as you wish. We don’t make the rules. We’re just here for dessert. Download recipe as PDF.

Why Coarse?

  • Large
  • Crunchy
  • Robust

Our sea salt is made by solar evaporation from seawater and harvested into crunchy pops of flavor right to your kitchen. Its coarse grains bring a delightful texture to the grill, desserts and those tried-and-true recipes that need a little twist.

Featuring Coarse Sea Salt


*If not baking cake, use one 1½” thick slice of best-quality pound-cake per plate.


1½ cups white whole wheat flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp Morton® Fine Sea Salt

¾ cup olive oil

1 cup sugar

Zest and juice of 1 blood orange

3 eggs

1 tsp pure vanilla extract

¼ cup milk (gradually add)


For topping:

Supremed blood oranges

Melted dark chocolate

Morton® Coarse Sea Salt, for garnish



Preheat oven to 350ºF.


Sift together first four ingredients.


Cream olive oil and sugar until well-mixed. Add orange zest and juice, eggs, vanilla and milk. Stir into sifted dry ingredients until just blended.


Transfer to a greased loaf pan and bake for 35-45 minutes until toothpick comes out clean (cake will begin to firm about 20 minutes in. Watch the edges for over-browning).

Pssst: Some Tips

  • Serve with aquafaba “whipped cream.”
  • Try this cake with other types of citrus such as mandarin or Meyer lemon.


Morton® Coarse Sea Salt

Brings a pop of crunch to any dish as a finishing salt, grilling salt or dessert topping.