Ingredients:

  • 3 large blood oranges (zested and juiced, approx 180ml juice)
  • 250g all-purpose flour
  • 200g granulated sugar
  • 180ml extra virgin olive oil
  • 3 large eggs (room temperature)
  • 120g full-fat Greek yogurt
  • 10g baking powder
  • 2.5g baking soda
  • 3g fine sea salt
  • 5ml pure vanilla extract
  • 125g powdered sugar (sifted)
  • 45ml fresh blood orange juice (for glaze)
  • 1 blood orange (sliced thin for garnish)
  • Fresh mint or rosemary for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and blood orange zest. Rub the zest into the sugar with your fingertips until the sugar is fragrant and moist.
  3. Add eggs to the sugar and whisk with an electric mixer until pale and frothy, approximately 3 minutes. Slowly stream in the olive oil and Greek yogurt while continuing to whisk. Stir in 180ml of blood orange juice and vanilla extract.
  4. Sift the flour, baking powder, baking soda, and sea salt directly into the wet mixture. Use a spatula to gently fold the ingredients together until just combined; do not overmix.
  5. Pour the batter into the prepared pan. Bake for 40–45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. While the cake cools slightly, whisk powdered sugar with 30-45ml of blood orange juice to create a glaze. Pour the glaze over the warm cake and garnish with thin orange slices and fresh herbs.