cake!

Christa emailed me and SA the recipe for a Blood Orange, Olive Oil and Rosemary cake last week. I was immediately intrigued by the recipe title and upon reading the ingredients I was pleased to see I had everything I needed, except for blood oranges. A quick substitution with clementines and the cake was a hit. I made it for a friend's wedding anniversary and she was floored with how unique and pretty and yummy-in-a-dessert-way-but-not-an-overbearing-chocolate-brownie-way. I made a quick 30 second glaze for the top with clementine juice and powdered sugar that I think made it really look pretty and spring-like.

Excellent cake. I really recommend this one, it's pretty impressive.

Blood Orange (or Clementine) Olive Oil Cake with Rosemary
1 ¼ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 eggs, at room temperature
1 cup sugar
½ cup fruity extra-virgin olive oil
¾ cup whole milk
3 tablespoons chopped fresh rosemary
The zest of 2 small blood oranges
The juice of 1 small blood orange (about 2 tablespoons)
3/4 teaspoons freshly ground black pepper

1. Preheat the oven to 350. Coat an 8-9-inch loaf pan or 9-inch round pan with cooking spray. Double spray the pan because my cake stuck pretty bad.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil and milk.
4. Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in the rosemary, orange zest, orange juice, and black pepper.
5. Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool.