RECIPE: Blood ORANGE OLIVE OIL CAKE

Serves around 8 fine folks

Extra-virgin olive oil
1 medium blood orange
1 1/4 cups all-purpose flour
1/2 cup medium-grind cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup plus 2 tablespoons granulated sugar, divided
1/2 cup whole-milk plain yogurt
3 large eggs
1/2 cup extra-virgin olive oil
4 paper-thin half moon-shaped blood orange slices (optional)

Arrange a rack in the middle of the oven and heat to 350°F. Grease a 10-inch Iron Skillet with oil;
set aside.

Using a vegetable peeler, remove the zest from the orange. Cut the zest into thin strips and set aside. Juice the orange and set aside 1/4 cup (save the remaining juice for another use).

Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a medium bowl; set aside.

Whisk 2/3 cup of the sugar and the 1/4 cup blood orange juice together in large bowl. One at a time, whisk in the yogurt, eggs, and olive oil. Whisk the flour mixture into the wet ingredients, giving the mixture 20 good turns with the whisk until just combined. Fold in the zest strips.

Transfer the batter into the prepared skillet. Top with the blood orange slices and remaining 2 tablespoons sugar. Bake until the top is springy and golden-brown, and a wooden skewer inserted in the center comes out with just a few crumbs attached, 50 to 60 minutes.

Let the cake cool in the skillet on a wire rack for 20 minutes. Carefully un-mold the cake, flip it back to be right-side up, and return to the rack to cool completely.

Prepared with love by Erin Kanuckel - Food Stylist

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