Blood Orange Olive Oil Cake

Ingredients

  • butter (for greasing pan)
  • 3 blood oranges
  • 1 cup sugar
  • 1/2 cup buttermilk or plain yogurt
  • 3 large eggs
  • 2/3 cup EVOO
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Directions

  1. Preheat oven to 350 degrees and butter a 9×5 inch loaf pan.
  2. Grate zest from 2 oranges and place in a bowl with sugar.
  3. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
  4. Supreme an orange: cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board.
  5. Cut away peel and pith, following curve of fruit with your knife.
  6. Cut orange segments out of their connective membranes and let them all into a bowl.
  7. Repeat with another orange and break up all segments with fingers to about 1/4-inch pieces.
  8. Halve remaining orange and squeeze juice into a measuring cup; you’ll have about 1/4 cup.
  9. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether.
  10. Pour mixture into bowl with sugar and whisk well.
  11. Whisk in eggs and olive oil.
  12. In another bowl, whisk together flour, baking powder, baking soda and salt.
  13. Gently stir dry ingredients into wet ones.
  14. Fold in pieces of orange segments.
  15. Pour batter into prepared pan.
  16. Bake cake for 50-55 minutes, or until it is golden and a knife inserted into center comes out clean.
  17. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.
  18. Serve with whipped cream.

Courtesy of Smitten Kitchen

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