Blood Orange Infused Olive Oil Cake
This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook.
4 large eggs
2 cups sugar, divided
1 ½ cup Roussanne or any floral, fruity white wine, such as Viognier, divided
¾ cup We Olive’s Blood Orange Olive Oil or very fresh, fruity unflavored extra-virgin olive oil
1 teaspoon vanilla extract
5 teaspoons blood orange zest (from about 3-4 blood oranges), plus 1 whole blood orange
2 ½ cups flour
½ teaspoon salt
2 ¼ teaspoon baking powder
Lightly sweetened, softly whipped cream (optional)
Preheat oven to 350 degrees. Oil and flour a 12-cup Bundt pan.
Beat eggs and 1 ½ cups sugar in a large bowl with mixer on medium speed until thoroughly combined, about 30 seconds. Add 1 cup wine, the Blood Orange Olive Oil, vanilla, and blood orange zest. Beat on low until blended, about 30 seconds.
Whisk together flour, salt and baking powder in another bowl. Add flour mixture to egg mixture and beat on low speed to incorporate. Increase speed to medium and beat 30 seconds, then scrape down side of bowl. Increase speed to medium-high; beat 30 seconds more to blend well and then pour into the prepared pan.
Bake cake until a wooden skewer inserted in the center comes out clean, about 30 minutes. Let cake cool on rack, 5 minutes. Carefully run a thin knife between the cake and pan to loosen, then invert the cake onto rack.
Peel whole blood orange with a vegetable peeler or knife. Bring remaining ½ cup sugar, ½ cup wine, and the blood orange peel to a simmer in a small saucepan over medium heat; simmer until sugar has dissolved completely, about 5 minutes.
Poke deep holes in cake (about 50 holes spaced ½ inch apart) with a thin skewer. Remove peel from hot syrup and spoon syrup over the still-warm cake. Let cool completely and serve with whipped cream.