In a strange occurrence of events, I had a surplus of both olive oil and citrus in my kitchen. Okay... it's not that strange of an occurrence, seeing as I love both olive oil and all types of citrus. But I was inspired by these blood oranges that were bursting with juice and were ready to be devoured. You can use any citrus in this recipe, but I used what I had lying around: oranges and limes. This cake was inspired by this Dorie Greenspan recipe.
2 blood oranges
2 cara cara oranges
1 cup sugar
1 3/4 cups AP flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/4 - 1/2 cup whole milk yogurt
2/3 cup olive oil
Preheat your oven to 350 degrees. Grease a cake pan with butter and lightly coat it in AP flour. Combine the zest from 2 blood oranges and 1 lime with the sugar in a bowl and toss until evenly distributed.
Peel both blood oranges and 1 cara cara orange with a paring knife and thinly slice the flesh horizontally to make rounds. Arrange the pieces in a pattern on the bottom of your dusted and buttered pan--this will be the top of your cake.
Juice the remaining cara cara orange and the lime. You should have around a quarter cup of juice. Add enough yogurt to make it 2/3 cup of liquid. Whisk together and combine with the sugar mixture. Beat in the eggs one at a time.
In a separate bowl, sift together your dry ingredients and combine with the wet ingredients. Once smooth, slowly fold in the olive oil, adding a little bit at a time. Once fully combined, pour into the baking dish. Bake for 45-50 minutes, and check using the clean knife method see to if it is fully baked. Let cool in the baking dish for five minutes on a rack before popping the cake out and letting it finish cooling on the baking rack. Dust with powdered sugar to finish if desired.