Blood Orange Olive Oil Cake

1. Prepare Pan and Preheat Oven

Preheat the oven to a moderate temperature and grease a 9-by-5-inch loaf pan with butter.

2. Zest and Sugar Mixture

Combine the zest from 2 of the blood oranges with the cup of sugar in a bowl, rubbing the zest into the sugar to release the oils.

3. Supreme Oranges

Supreme the oranges by cutting away the peel and pith, then slicing between the membranes to release the segments into a bowl to catch the juice.

4. Orange Juice and Buttermilk Mixture

Juice the remaining orange and mix with buttermilk or plain yogurt to make up 2/3 cup of liquid.

5. Combine Wet Ingredients

Whisk together the orange juice mixture with the eggs in a bowl until well blended.

6. Whisk Dry Ingredients

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

7. Combine Wet and Dry Ingredients

Fold the wet ingredients into the dry, then gradually add the olive oil, pouring in a steady stream. Fold in the orange segments.

8. Bake the Cake

Pour the batter into the prepared loaf pan and bake for about 55 minutes until golden and a knife inserted in the center comes out clean.

9. Cool and Serve

Let the cake cool in the pan for 5 minutes, then turn it out onto a cooling rack to cool completely. Serve with optional honey-blood orange compote and whipped cream.