Blood Orange Olive Oil Cake

A light and delicate cake that has a beautiful crackling crust. This is a great alternative to a standard yellow birthday cake or makes a wonderful breakfast side in place of a muffin or toast. As an added bonus this cake only improves the longer it sits – the cake will keep at room temperature for 4 days.

• 1/3 cup, unsalted butter – melted
• 1 ¾ cup, flour
• 1 ½ tsp, baking powder
• ½ tsp, kosher salt
• ¾ cup, Blood Orange Olive Oil
• 2 tbsp, milk
• 1 tbsp, orange juice – freshly squeezed
• 4, eggs
• 1 cup, sugar
• 1 tbsp, orange zest
• Powdered sugar – for dusting

Preheat the oven to 350 degrees. Grease and flour a 9-inch cake pan.

In a medium bowl whisk together the flour, baking powder and salt. Set aside.

In a small bowl, combine the melted butter, Blood Orange Olive Oil, milk and orange juice.

In a large mixing bowl, cream together the eggs, sugar and orange zest with a hand mixer for about 4 minutes or until it is pale yellow and thickened. Then slowly add the rest of the ingredients, alternating between dry and wet ingredients, starting and ending with dry.

Pour batter into the greased cake pan. Bake in preheated oven for 35 minutes, until golden brown.

Transfer to a rack to cool.