Recipe Station

Here's everything you need for this amazing blood orange olive oil cake. This recipe makes eight servings.

Ingredients to Gather

Cooking spray or extra-virgin olive oil
1 medium blood orange
1 1/4 cups all-purpose flour
1/2 cup medium-grind cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup plus 2 tablespoons granulated sugar, divided
1/2 cup whole-milk plain yogurt
3 large eggs
1/2 cup extra-virgin olive oil
4 paper-thin half moon-shaped blood orange slices (optional)

Directions to Follow

Arrange a rack in the middle of the oven and heat to 350°F. Grease a 9- by 5-inch loaf pan with cooking spray or oil; set aside.

Using a vegetable peeler, remove the zest from the orange. Cut the zest into thin strips and set aside. Juice the orange and set aside 1/4 cup (save the remaining juice for another use).

Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a medium bowl; set aside.

Whisk 2/3 cup of the sugar and the 1/4 cup blood orange juice together in large bowl. One at a time, whisk in the yogurt, eggs, and olive oil.

Next, use a whisk to combine the flour mixture with the wet ingredients, turning the whisk about 20 times or just until the mixture is combined. Fold in the zest strips, and then pour the batter into the prepared pan. Put the blood orange slices and the remaining 2 tbsp. of sugar on top, and then bake for between 50 and 60 minutes, or until the top of the cake has a golden-brown color and springs back, and when you insert a wooden skewer and it comes out clean except for a few crumbs. After it's done, place it on a wire rack to cool for 20 minutes. Gently unmold the cake, flip it so that it's right-side up, and then place it back on the rack to finish cooling.

Wow! We've never had a cake quite like this before, but doesn't it sound amazing? We can't wait to serve this at our next family gathering and see the smiles on everyone's faces!

Article Source: The Kitchn