Orange Olive Oil Cake Recipe

Measure and prep all ingredients. Arrange a rack in the middle of the oven and heat to 350°F. Grease a 9x5-inch loaf pan with cooking spray or oil. Set aside.

Prepare the blood oranges. Using a vegetable peeler, remove the zest from the orange. Cut the zest into thin strips and set it aside. 

Juice the orange and reserve ¼ cup of the juice. Save the remaining juice for another use.

Prepare the dry ingredients. Whisk the almond flour, whole wheat flour, cornmeal, baking powder, baking soda and salt together in a medium bowl. Set aside.

Prepare the wet ingredients. In a large bowl, whisk together the brown sugar and the ¼ cup of the reserved blood orange juice together in a large bowl. 

One at a time, whisk in the yogurt, egg replacer substitute and olive oil.

Whisk the dry ingredients into the wet ingredients, giving the mixture twenty good turns with the whisk until just combined. Fold in the thin strips of blood orange zest.

Transfer the batter to the prepared pan. Top with the blood orange slices and two tablespoons of brown sugar (optional). Bake for 50-60 minutes, or until the top is springy and golden-brown and a wooden skewer inserted in the center comes out with just a few crumbs attached. Let the cake cool in the pan on a wire rack for 20 minutes. Carefully unmold the cake, flip it back to be right-side-up, and return it to the rack to cool completely.

Slice and serve. Enjoy!