Why such an extravagant name? Because there's a whole lot of magic happening in this cake inspired by some of my favorite California ingredients.
My friends at California Olive Ranch have been posting some seriously incredible olive oil cake recipes, so I was inspired to make my own using fresh California citrus, whole-wheat flour and some of my favorite vanilla yogurt (Siggi's… you’re a shining star). This cake has a great combination of grassy, rich notes from the olive oil, bright zest from the citrus and all the holiday warmth from the yogurt and vanilla bean. If you can’t find blood oranges feel free to use your favorite seasonal citrus (lemons, oranges, limes all OK). I highly recommend scouring your neighborhood for low hanging fruit.
Serve this up as a simple dessert, with coffee, or as a healthy(ish) breakfast treat!
- 1 ½ cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- 2 teaspoons blood orange zest
- ¼ cup fresh squeezed blood orange juice
- ¾ cup organic whole milk vanilla yogurt
- 3 eggs
- 1 ½ teaspoons vanilla extract
- seeds from 1 vanilla bean
- ½ cup olive oil
- loaf, cake or bundt pan
- whipped cream with maple syrup and orange zest for serving (optional)
- Preheat oven to 350 degrees
- Coat your baking pan with a bit of olive oil
- In a medium bowl combine flour, baking powder and salt and whisk
- In another medium bowl combine 1 cup sugar and orange zest
- Add orange juice, yogurt, eggs and vanilla extract
- Scrape all the goodness out of the insides of vanilla bean and add that to the party
- Mix until well combined
- Gently stir dry ingredients into wet
- Once the ingredients look fully incorporated add the olive oil and gently fold it in
- Pour batter into baking pan and bake for 30-35 minutes
- Cool for 20 minutes, then invert onto a serving platter for added drama
- If you’d like this would be a great time to whip up some cream and add in a touch of maple syrup and blood orange zest to serve on the side.