Blood Orange Olive Oil Cake

A tender, fruity olive oil cake with a candied blood orange top and a sharp citrus glaze. Better on day two.

Use an olive oil you'd happily dip bread into. It's the main flavor, so cheap oil tastes like cheap cake.

Ingredients

• 3 blood oranges
• 1¼ cups sugar, divided
• 1½ cups all-purpose flour
• ½ cup almond flour
• 2 tsp baking powder
• ½ tsp kosher salt
• 3 eggs
• ¾ cup good olive oil
• ½ cup whole-milk yogurt
• ¾ cup powdered sugar, for glaze

Method

1. Heat the oven to 350°F. Line a 9-inch round pan with parchment. Slice one orange into thin wheels and lay them in the bottom with 1/4 cup sugar.
2. Zest and juice the other two oranges. Rub the zest into the remaining sugar until fragrant.
3. Whisk the flours, baking powder and salt. In another bowl whisk the zest sugar, eggs, olive oil, yogurt and 1/4 cup of the juice. Fold the dry into the wet.
4. Pour over the orange slices and bake until a tester comes out clean, 45 to 50 minutes.
5. Cool 15 minutes, invert onto a plate, and drizzle with powdered sugar whisked with the remaining juice.