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
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.