- 3 blood oranges
- 1 cup sugar
- Buttermilk or plain yogurt
- 3 large eggs
- 1¾ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup extra virgin olive oil
- Whipped cream, for serving (optional)
- Honey-Blood Orange Compote, for serving , optional
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan. Grate the zest from 2 oranges and place in a bowl with the sugar. Using your fingers, rub the ingredients together until the orange zest is evenly distributed in the sugar.
- Supreme an orange: Cut off the bottom and top so the fruit is exposed and the orange can stand upright on a cutting board. Cut away the peel and pith, following the curve of the fruit with your knife. Cut the orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up the segments with your fingers.
- Halve the remaining orange and squeeze the juice into a measuring cup. You'll have about ¼ cup or so. Add buttermilk or yogurt to the juice until you have 2/3 cup liquid altogether. Pour the mixture into the bowl with the sugar and whisk well. Whisk in the eggs.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet ones. Switch to a spatula and fold in the oil a little at a time. Fold in the orange segments. Scrape the batter into the pan and smooth the top.
- Bake the cake for about 55 minutes, or until it is golden and a knife inserted into the center comes out clean. Cool on a rack for 5 minutes, then un mold and cool to room temperature right side up. Serve with whipped cream and Honey-Blood Orange Compote, if desired.