Orange Olive Oil Pound Cake

This is a moist and delicious pound cake made with olive oil instead of butter and dotted with blood oranges. It bakes up perfectly and I love knowing that I am using a healthier fat that in now way reduces it's flavour. Try it.

You will need:

• 3 small blood or regular oranges segmented plus zest from 1  orange (=1 tbsp)
• buttermilk - added to orange juice should total 2/3 cup
• 1/2 cup fruity olive oil - like Frantoia Italian Oil
• 3/4 cup sugar
• 2 eggs - room temperature
• 1 tsp real vanilla or vanilla paste

• 1 1/2 cups flour all-purpose or cake and pastry flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp salt

• optional whipped cream to top along with orange supremes (segments without the pith)

Step 1: Wash and zest one orange to get 1 tbsp of zest. Place zest into a  glass measuring cup.

Step 2: Remove top and bottoms of 2 oranges. Slice off peel by slicing knife down the peel. Carefully slice the orange segments with a small knife leaving the membrane between each orange segment. Place segments into the glass measuring cup. Squeeze the remaining membrane into the measuring cup to extract any additional juice. Top off with buttermilk until you get 2/3 cup liquid.

Step 3: Supreme the third orange and set aside to place on top of batter.

Step 4: In a bowl add orange/buttermilk mix, olive oil, sugar, eggs and vanilla. Whisk to incorporate.


Step 5: In another bowl add flour, baking soda, baking powder and salt. Mix with a whisk.

Step 6: Add wet ingredients to dry and stir until just combined.

Step 7: pour into buttered and floured pan. Add additional orange segments. Bake in a 350 degree F oven for 45 minutes until nicely browned and a toothpick inserted in top comes out clean.

Let cool 10 minutes and remove to a cooling rack.

Step 1: Wash and zest one orange to get 1 tbsp of zest. Place zest into a  glass measuring cup.

Step 2: Remove top and bottoms of 2 oranges. Slice off peel by slicing knife down the peel. Carefully slice the orange segments with a small knife leaving the membrane between each orange segment. Place segments into the glass measuring cup. Squeeze the remaining membrane into a measuring cup to extract any additional juice. Top off using buttermilk until you get 2/3 cup liquid.

Step 3: Supreme the third orange and set aside to place on top of batter.

Step 4: In a bowl add orange/buttermilk mix, olive oil, sugar, eggs and vanilla. Whisk to incorporate.

Step 5: In another bowl add flour, baking soda, baking powder and salt. Mix with a whisk.

Step 6: Add wet ingredients to dry and stir until just combined.

Step 7: pour into buttered and floured pan. Add additional orange segments. Bake in a 350 degree F oven for 45 minutes until nicely browned and a toothpick inserted in top comes out clean.

Let cool 10 minutes and remove to a cooling rack.

Slice and serve with a blob of whipped cream and some orange segments.