Cake to Keep You Warm

It’s cold out there. I’m not leaving the apartment if I don’t have to, and I’m thinking of every possible excuse to turn on the oven. Yesterday it was chocolate creme brulee, and today it was blood orange olive oil cake. The oven helped to warm the apartment while the sweet smell of citrus and olive oil wafting from it helped to warm my soul and drive away some of these cold-winter-blues. One week from today I’ll be on a plane to the Caribbean. Unless I have lots of unexpected guests, this cake might last me until then. One little zesty piece a day… actually no, even though this cake does keep very well for up to a week, there’s no way it will stick around that long. I’ve told you this before, but I just can’t help myself, I have to tell you all again: I love anything sweet that’s flavored with olive oil. This cake is just the thing for afternoon tea, or for maybe for dessert if served with a bit of fresh whipped cream and a fruit compote, and definitely for breakfast the next morning, toasted with butter. I adapted the recipe from Melisa Clark to make it gluten-free and a little less sweet; if you want to make the wheat-full version, follow the original recipe here.

Gluten-Free Blood Orange Olive Oil Cake
makes 8-10 servings 

Butter for greasing pan
3 blood oranges
¾ cup sugar
Buttermilk or plain yogurt
3 eggs
1/3 plus 1/4  cup extra virgin olive oil
2 ¼ cup Pamela’s Gluten-Free Baking and Pancake Mix
¼ tsp. salt

Preheat oven to 350?F.
Grease a 9x5inch loaf pan with butter.
Grate zest from 2 oranges and mix into a bowl with the sugar, mashing with a spoon until the orange zest is evenly distributed and the sugar turns orange. 

Supreme two oranges: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board, then cut away peel and pith, following the curve of the fruit with your knife.

Cut orange segments out of their connective membranes, then break into about ¼ inch pieces with your fingers.

Half the remaining orange and squeeze juice into a measuring cup and add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether.
In a medium bowl, mix together the sugar, the juice mixture, the olive oil, and the eggs, whisking until well combined.
Add the flour mix and the salt, and gently whisk into the wet ingredients.
Gently mix in the pieces of orange.
Scrape batter into prepared pan and smooth top. 

Bake cake for about 50 minutes, or until golden and a knife inserted into center comes out clean.
Cool on a rack for about 5 minutes, then unmold and cool to room temperature right side up on a cooling rack.