Blood Oranges three ways ~ zest, juice, and fruit ~ plus our Nocellara will brighten any kitchen in the winter!
Butter or oil plus flour for preparing the pan
2 blood oranges, zested, cut into supremes, and juice reserved (see note)
1.5 cups (300g) white sugar
3/4 cup (170g) plain greek yogurt (see note)
1.5 cup (180g) all-purpose flour
3/4 cup (72g) corn starch
2 1/2 tsp baking powder
3 TBS blood orange liqueur
Grease with butter or oil a 9" springform cake pan and dust with flour.
Preheat oven to 350.
In a large bowl combine the sugar and orange zest and rub between fingers to distribute.
Add yogurt and Olio Taibi Nocellara Extra Virgin Olive Oil, and reserved orange juice to sugar/zest mixture and whisk vigorously for about a minute.
Add eggs to the wet mixture, one at a time, whisking thoroughly to incorporate each egg.
In a small bowl, sift together the flour, cornstarch, and baking powder.
Add dry ingredients wet mixture, and mix until all flour is incorporated and no dry lumps remain.
Break up the orange supreme segments into small pieces.
Add orange supreme segments and liqueur to batter and whisk to incorporate.
Pour into prepared pan and bake for 45 minutes. Check with a toothpick that the cake is done before removing from the oven.
Let cool completely before slicing and serving.
To prepare the blood oranges:
Zest the oranges directly into the sugar for efficiency.
On a cutting board, remove the ends of the orange and then slice along the curved sides to remove all rind and pith. Over a bowl, cutting between the membranes, slice the fruit out of the orange. Remove supremes to a small bowl, leaving the juices behind.
Take the remaining "husks" of the oranges after removing the supremes and squeeze out juice to the already accumulated juice. You should have about 2 TBS.
Be sure to use thicker style greek yogurt, and not thin American-style yogurt. You can use whatever fat percentage you like, but 0% makes a perfectly lush cake, so use that if that's what you have.