Blood Orange Olive Oil Cake
This cake is very moist and has a wonderful orange flavor. Supreming the oranges did take forever and seemed a rather inefficient use of fruit. The results were quite tasty ☺. On a different note, this is my 100th post!
Makes about: 1 loaf
Prep time: 30 minutes (or faster if you can supreme oranges faster)
Bake time: 50-60 minutes
3 blood oranges (see directions)
1 cup sugar
½ cup buttermilk (or plain yogurt)
3 large eggs
2/3 cup olive oil
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
3 blood oranges, supremed
1-2 tsp honey
Zester and a good knife
1. Preheat oven to 350F. Prepare a loaf pan (9×3 or 9×5) by lining with parchment paper or by buttering it.
2. Grate zest from 2 oranges. Mix with sugar until thoroughly combined.
3. Supreme 1 orange: cut off the top and bottom of the fruit, then cut off the sides. Cut along the membranes. At this point, the fruit might not come out, which means you will need to scrape out the pulpy chunks from the membrane. Set aside.
4. Juice the remaining 2 blood oranges. (Smitten Kitchen says to only use half an orange to get ¼ cup, though this probably depends on the size of your oranges. Also, not using the other 1.5 oranges seemed like a waste.)
5. Mix together sugar, orange juice, buttermilk, eggs and olive oil.
6. Mix in all-purpose flour, baking powder, baking soda, and salt.
7. Fold in orange chunks.
8. Pour batter into prepared pan.
9. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
10. Compote: supreme 3 oranges and drizzle in 1-2 tsp of honey. Stir gently after waiting 5 minutes.