Blood Orange Olive Oil Cake

From a YouTube video Watch the original

Ingredients

• Cake flour
• Granulated sugar
• Semolina flour
• Baking powder
• Kosher salt
• Olive oil (extra virgin)
• 3 large eggs
• Grand Marnier (or apple juice as a substitute)
• Vanilla extract
• Blood oranges
• Special equipment
• Stand mixer
• 10-inch springform pan

Instructions

1. Preheat the oven to 350°F and prepare the springform pan by brushing olive oil on the bottom and sides, lining the bottom with parchment paper, and brushing another thin layer of oil on top of the parchment.
2. Create a slurry of sugar and blood orange juice, spread it on the bottom of the pan, and layer thinly sliced blood oranges on top.
3. Whip eggs and sugar until pale and thick, then slowly stream in olive oil to create a smooth mixture.
4. Alternate adding dry ingredients (cake flour, semolina flour, baking powder, salt) and wet ingredients (Grand Marnier, vanilla extract, orange zest) to the egg mixture, ending with the dry ingredients.
5. Gently pour the batter over the blood oranges in the pan and bake for 35-45 minutes until the cake is golden brown and a cake tester comes out clean.
6. Let the cake cool in the pan for 15 minutes, then unmold it onto a plate to reveal the beautiful upside-down layer of blood oranges.
7. Optionally, brush the cake with any leftover syrupy red juices for added shine.
8. Serve warm or at room temperature, and enjoy the complex flavors of the blood orange olive oil cake.

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