RECIPE BY: CHEF JODY O’CONNOR FROM STIR CRAZY COOKING SCHOOL
3 blood oranges/normal oranges
1 cup sugar
Buttermilk or plain yogurt
3 large eggs
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
Whipped cream, for serving, optiona
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup Willow Creek Blood Orange flavoured extra virgin olive oil
Preheat oven to 180c. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
Supreme an orange: Cut off bottom and top so fruit is exposed, and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and berry compote if desired.