Blood Orange Olive Oil Cake

Sweettablescapes makes loaves ALL THE TIME; they are quick, easy and also come in so many variations, both sweet and savory that you can never tire of them; this Blood Orange Olive Oil Cake recipe had been silently waiting in our files for the winter when citrus are the stars of the fruit world and we finally found the time to try it. It was published in the New York Times, March 18, 2009 and created by Melissa Clark. Thank you Melissa for this truly delicious cake which not only had the kitchen filled with the wonderful scent of citrus and olive oil but turned out to be a delightful, moist and truly flavorful cake. We have been enjoying it slowly over several days and the soft crumb is still as delicious as Day One!! My only small objection is the time it takes to supreme the oranges… But it is REALLY all worth it in the end when you slice this beauty and discover the red bits of blood orange, they make for a tasty and pretty slice!!

You’ll need:

3 blood oranges

1 cup suagr

buttermilk or plain yogurt

3 large eggs

1 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2/3 cup extra virgin olive oil

Directions:

Preheat oven to 350F. Grease a 9-by-5-inch loaf pan.

Grate zest from 2 oranges and place in a bowl with sugar. Using fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Supreme an orange,. Cut off bottom and top so fruit is exposed and orange can stand upright o 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 bowl. repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt until you have 2/3 cup liquid altogether.

Pour mixture into bowl with sugar and whisk well. Whisk in eggs.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones.

With to a spatula and fold in oil a little at a time.

Fold in pieces of orange segments. Scrape batter into pan.

Bake cake for about 55 minutes, or until it is golden and a knife inserted in the center comes out clean. Cool aon a rack for 5 minutes, then untold and cool to room temperature right side up. Serve with whipped cream and honey blood orange compote, if desired.