Olio Carli Citrus Cake

Such a perfect dessert for anytime of the day! And not just a dessert, but why not a brunch item? Citrus is in season, and I am taking full advantage!

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Candied orange and syrup
1 cup sugar
3/4 cup honey
1/8 tsp ground cardamom
2 oranges {1 navel and 1 blood}, thinly sliced
3 cups water

Directions: For candied orange and syrup combine all ingredients in a pot and bring to a boil. Cool for 40 minutes until you have made a syrup. Remove orange slices. Can be made the day before, refrigerate and chill. And use to sweeten cocktails!

Cake
1/2 cup Olio Carli olive oil plus more for brushing
1 cup all-purpose flour
1/2 cup semolina flour (pasta flour)
1 1/2 tsp baking powder
1 tsp ground cardamom
1/2 tsp salt
1/4 tsp baking soda
1/2 cup sugar, divided
3 eggs, separated
2/3 cup plain full fat greek yogurt
1 1/2 tsp grated blood orange zest
1 tsp vanilla extract

Directions: Brush springform pan with oil. Whisk flours, baking power, cardamom, salt and baking soda together. Using an electric mixer, beat 1/4 cup sugar and 1/2 cup oil in a large bowl for 1 minute. Beat in yolks, then add flour. Beat in yogurt, zest, and vanilla. Using a whisk attachment beat egg whites in a separate bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend. Pour batter in pan and bake at 350 degrees for 25 minutes. When hot, poke holes all over the cake with a skewer and pour in 1/2 cup of your blood orange syrup. Let cake cool and then remove from pan. Reserve the rest of the syrup for drizzling over slices or for cocktails.

Recipes adapted from Epicurious