- 2 medium organic blood orangespeeled & sliced thin
- 2/3 cup organic cane sugar
- 2 eggs
- 1/2 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- Zest & juice of 1 organic blood orange
- 1 1/2 cups organic unbleached all-purpose flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon real salt
Preheat your oven to 350 degrees F and butter a 9-inch cake pan. Set aside.
In a medium saucepan, melt the butter. Add the 1/3 cup cane sugar and cook & whisk until well combined. Pour into the prepared cake pan and place the orange slices on top of the butter/sugar mixture.
In a medium bowl, whisk together the remaining 2/3 cup cane sugar, eggs, oil, vanilla extract, orange juice, and orange zest.
In a large bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix gently only until combined (no more streaks of flour are visible).
Pour the batter over the orange slices in the pan and spread out evenly to the edges. Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean. Start checking 5 minutes early.
Allow cake to cool in the pan on a rack for 15 minutes. Turn out onto a cake stand or serving plate. It's heavenly if you eat it when it's warm. A dollop of whipped cream would be perfect.
NOTE: I reduced the sugar by almost half, and it was just right. If you like things sweeter, or if your blood oranges are sour, you might wish to increase the sugar a bit.