- 3 blood oranges
- 1 cup sugar
- Sour cream
- 3 large eggs
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup extra-virgin olive oil, plus more for the baking pan
- 1/2 cup confectioner’s sugar
- Juice of 1 blood orange
- 1-2 tbsp milk (or until desired consistency)
2. Grate the zest from 2 of the blood oranges and place it in a bowl. Dump in the sugar and, using your fingertips, rub the ingredients together until the sugar is evenly flecked with the zest and the smell is irresistible.
3. Supreme two oranges: Lop off the bottom and top so a bit of the fruit is exposed and the orange can stand upright on a cutting board. Starting at the top, cut away the peel and white pith with the tip of your knife, following the curve of the fruit. Slice down one side of a section and the other, using your knife to wiggle the fruit out, releasing it from the membranes and letting it fall into a bowl. Repeat with the rest of the sections and do the same to the second orange. Break up the segments with your fingers.
4. Halve the remaining orange and squeeze the juice into a measuring cup. You’ll have about 1/4 cup. Add enough sour cream to the juice until you have 2/3 cup of liquid. Pour the mixture into the bowl with the zested sugar and whisk well. Then plop in the eggs and whisk until incorporated.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet ones. Switch to a spatula and fold in the oil a little at a time. Fold in the orange segments. Scrape the batter into the pan and smooth the top.
6. Bake the cake for about 55 minutes, until it is golden and a knife inserted into the center comes out clean. Cool on a rack for 5 minutes, then turn it out of the pan and onto the wire rack, right-side up, and cool to room temperature.
7. Meanwhile, whisk frosting ingredients together until desired consistency. Once cake has completely cooled, drizzle frosting over.
*Adapted from Leite’s Culinaria