Ingredients:

  • 250g all-purpose flour
  • 10g baking powder
  • 2g fine sea salt
  • 200g granulated sugar
  • 2 tbsp blood orange zest
  • 3 large eggs
  • 180ml extra virgin olive oil
  • 120g Greek yogurt
  • 60ml fresh blood orange juice
  • 5ml vanilla extract
  • 120g confectioners' sugar
  • 3 tbsp fresh blood orange juice for glaze
  • 1 blood orange, thinly sliced
  • 100g granulated sugar for garnish
  • 120ml water

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. Rub blood orange zest into 200g granulated sugar until fragrant.
  2. In a large bowl, whisk eggs and zesty sugar until pale and frothy. Slowly stream in olive oil while whisking. Mix in Greek yogurt, vanilla, and 60ml orange juice.
  3. Sift flour, baking powder, and salt into the wet ingredients. Fold gently with a spatula until just combined to avoid overmixing.
  4. Pour batter into the pan and bake for 40–45 minutes until a skewer comes out clean.
  5. Prepare candied garnish by simmering 100g sugar, water, and orange slices for 15 minutes until translucent. Drain on parchment.
  6. Whisk confectioners' sugar with 3 tbsp orange juice to create a pink glaze. Pour over the cooled cake and top with candied slices.