Blood Orange Olive Oil Cake
- 3 blood oranges
- 1 cup sugar
- Buttermilk or plain yogurt
- 3 large eggs
- 1 3/4 cups all purpose flour
- 1 1/2 tsps baking powder
- 1/4 tsp baking soda
- 2/3 cup extra virgin olive oil
- Honey-blood orange compote, for serving (optional)
- Whipped cream, for serving (optional)
1. Preheat oven to 350 degrees. Grease an 8 or 9 inch spring form pan. (I line the bottom with greased parchment paper. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
2. Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
3. Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
4. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
5. Bake cake for about 40 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature. Serve with whipped cream and honey-blood orange compote, if desired.
Yield: 8 to 10 servings.
Note: To make a honey-blood orange compote, supreme 3 more blood oranges according to directions in Step 2. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.