Blood Orange Olive Oil Cake

1. Preheat and Prepare Pan

Begin by preheating your oven to 350°F. Generously grease a loaf pan to ensure your cake releases easily later on.

2. Zest and Rub Oranges

Take the zest from two of the blood oranges and rub it into the sugar using your fingertips in a bowl.

3. Supreme Oranges

Supreme two blood oranges. Using a sharp knife, carefully cut away the peel and pith, and segment the fruit over a bowl to catch any juice. Set aside the segments for later.

4. Whisk Juices and Buttermilk

For the remaining orange, juice it and measure the juice. Add enough buttermilk or plain yogurt to the juice to reach 2/3 cup. Whisk these together until smooth.

5. Combine Sugar and Eggs

In a large bowl, whisk the sugar-orange mixture with the eggs until the mixture is light and well combined.

6. Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

7. Combine with Wet Ingredients and Olive Oil

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Pour in the olive oil, mixing until everything is just combined.

8. Fold in Orange Segments

Fold the reserved orange segments into the batter, ensuring they’re evenly distributed.

9. Bake the Cake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55 minutes, or until the cake turns a golden hue and a knife inserted into the center comes out clean.

10. Cool and Serve

Once baked, allow the cake to cool in the pan for about 5 minutes before unmolding onto a cooling rack. Let it cool completely to room temperature before serving.