Blood Orange Olive Oil Cake

For candied oranges: In a medium saucepan, bring sugar and 1½ cups (360 grams) water to a boil over high heat, stirring occasionally until sugar dissolves. Stir in orange slices, and reduce heat to medium-low. Cook, stirring occasionally, until orange rind has softened, about 30 minutes.

Top a rimmed baking sheet with a wire rack. Using a slotted spoon, remove oranges from pan, and place in a single layer on rack. Let oranges and syrup in pan cool to room temperature.

Preheat oven to 325°F (160°C). Spray an 8-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.

Place candied orange slices in a single layer in bottom of prepared pan, cutting oranges as needed to fully cover pan. (You may not need to use all orange slices.) Gently press orange slices to flatten them.

For batter: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and orange zest at high speed for 30 seconds to 1 minute. Add Olitalia Extra Virgin Olive Oil in a slow, steady stream, beating until combined. Beat in vanilla. 6. In a medium bowl, whisk together Caputo “00” Baking Flour, baking powder, salt, and baking soda. In another medium bowl, whisk together yogurt and orange juice. With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt mixture, beginning and ending with flour mixture, beating until combined after each addition and stopping to scrape sides of bowl. Gently spread batter onto oranges in pan.

Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes, covering with foil after 35 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes.

Carefully invert cake onto a serving platter, and gently remove parchment. Lightly brush cooled reserved syrup onto oranges. Serve warm or at room temperature. Store cake in an airtight container for up to 3 days. Refrigerate remaining syrup and any remaining orange slices in an airtight container for up to 1 week.