Gâteau à l’huile d’olive et à l’orange sanguine

Ingrédients

• Greased and floured (or lined with parchment paper) loaf pan
• 3 (separated into segments, juice and zest) blood oranges
• 1 + 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 + 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Greek Natural Sea Salt
• 2/3 cup (little less) plain Greek yogurt
• 2 large eggs
• 2/3 cup Melies Extra Virgin Olive Oil
• 1/3 cup raisins
• 2 Tablespoons Trea Greek Wildflower Honey
• 3 Blood oranges. Supreme to get the segments and the juices.

Préparation

1. 1

   Preheat the oven: to 350 degrees and grease your loaf pan. Then line with parchment paper with two wings.

2. 2

   Grate the zest: of three blood oranges and place it in the bowl with the sugar. Using your fingers, rub the zest and the sugar together until it's well incorporated. Set aside.

3. 3

   Supreme: two of the blood oranges. Instructions are in the blog post above. Set aside the segments.

4. 4

   Squeeze the juice: With what is left from each blood orange, squeeze and try to get some juice out. Put the juice in a measuring cup; it will be about 1/4 cup. If you need more juice to reach 1/4 cup, squeeze another half of a blood orange. The idea amount is 1/4 cup, but if you get 1/3 cup, it's ok too. If you still have more juice, set it aside for the blood orange honey compote.

5. 5

   Add the Greek yogurt: to the measuring cup with the juice, until you have 2/3 cup. Combine.

6. 6

   Whisk the dry ingredients: (flour, baking powder, baking soda, and salt) in a large bowl. Set aside.

7. 7

   Combine: the sugar mixture and the yogurt mixture and mix to combine.

8. 8

   Whisk egg: s into the yogurt-sugar mixture and incorporate well.

9. 9

   Add the liquids: , using a spatula, into the bowl with the flour mixture. Gently mix until it is all incorporated.

10. 10

    Pour olive oil: into the batter a little bit at a time and fold.

11. 11

    Fold in: the blood orange segments. Then fold in the raisins or dried cherries.

12. 12

    Scrape batter: into loaf pan and smooth out the top.

13. 13

    Bake cake: for about 55 minutes, or until it is golden and a knife inserted into the center comes out clean.

14. 14

    Let it cool: on a rack for 5 minutes, then unmold and cool to room temperature right-side up.