Olive Oil and Blood Orange Cake

Ingredients

• all-purpose flour1 3/4 cups
• granulated sugar1 cup, plus 2 tbsp for the glaze
• baking powder1 1/2 tsp
• fine sea salt1/2 tsp
• large eggs3
• extra-virgin olive oil3/4 cup
• whole milk1/3 cup
• blood oranges2 (zest of both, 1/3 cup juice)
• vanilla extract1 tsp

Steps

1. 1

   Heat the oven and prepare pan.

   Heat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.

2. 2

   Whisk dry ingredients together.

   Whisk the flour, 1 cup sugar, baking powder, and salt in a large bowl.

3. 3

   Whisk wet ingredients until smooth.

   In a separate bowl, whisk the eggs, olive oil, milk, vanilla, blood orange zest, and 2 tablespoons of the juice until smooth and emulsified.

4. 4

   Fold wet ingredients into dry.

   Pour the wet ingredients into the dry and fold gently until just combined — a few streaks of flour are fine.

5. 5

   Bake the cake until golden.

   Pour into the pan and bake until the top is deeply golden and a skewer comes out clean, 40 to 45 minutes.

6. 6

   Make the citrus syrup.

   Meanwhile, stir the remaining blood orange juice with the 2 tablespoons sugar in a small pan over low heat until just dissolved.

7. 7

   Brush syrup over warm cake.

   While the cake is still warm in the pan, poke with a skewer and brush the syrup over the top. Let cool before unmolding.