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A sweet, citrus take on an American classic!
3 tablespoons Sciabica’s Olive Oil (any flavor you prefer, we used Mission ‘Buttery & Sweet’)
⅓ light brown sugar
2 tablespoons water
2 small blood oranges or 1 large blood orange
¾ cup sugar
⅓ cup plain yogurt
1 ⅓ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
Preheat the oven to 350° F. Grease a round 9-inch cake pan with 1 tablespoon of Sciabica’s Olive Oil with a pastry brush or paper towel and line the bottom with parchment paper.
In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
Zest 1 orange and add this to a large bowl with the sugar. Set aside.
Slice blood orange(s) as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and remaining 3 tablespoons of Sciabica’s Olive Oil. Stir in the flour, baking powder, baking soda, and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down.