Blood Orange Olive Oil Cake

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smitten kitchen


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Butter for greasing pan

3 blood oranges

1 cup (200 grams or 7 ounces) sugar

Scant 1/2 cup (118 ml) buttermilk or plain yogurt

3 large eggs

2/3 cup (156 ml) extra virgin olive oil

1 3/4 cups (219 grams or 7 3/4 ounces) all-purpose flour

1 1/2 teaspoons (8 grams) baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Honey-blood orange compote, for serving (optional, below)

Whipped cream, for serving (optional)

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