3 blood oranges 1 cup sugar Buttermilk or plain yogurt 3 large eggs 1 ¾ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt ⅔ cup extra virgin olive oil Honey-blood orange compote, for serving, optional (see note) Whipped cream, for serving, optional
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.
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 1/4-inch pieces.
Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
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 oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.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.
Our daughters Barbara and Anne encouraged the origin of Dine With Donna. Dining is not all about food but encompasses enjoyable conversation. Since photography is an interest of mine, I chose to add postings that could be interpreted as conversation allowing me to share with my readers other experiences.