Blood Orange Olive Oil Cake

Preparation

1. Step 1

   Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

2. Step 2

   Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on 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 a bowl. Repeat with another orange. Break up segments with your fingers to about ¼-inch pieces.

3. Step 3

   Halve remaining orange and squeeze juice into a measuring cup. You will have about ¼ cup or so. Add buttermilk or yogurt to juice until you have ⅔ cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.

4. Step 4

   In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.

5. Step 5

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