Blood Orange Chocolate Olive Oil Cake
(double recipe for 2 rounds)
3 large, fresh oranges
1/2 cup olive oil, plus more for greasing
1 1/2 cups flour
2/3 cup dark cocoa powder, unsweetened
1 1/2 tsp baking soda
1/2 tsp salt
1 1/4 C sugar
1 C water
1 1/2 tsp white vinegar
1 C powdered sugar
2 blood oranges (for color; regular oranges are also fine; will just be less red)
1/4 cup pistachio, raw, roughly chopped (can crush slightly in mortar and pestle)
Zest 3 oranges into a medium bowl. Add olive oil and set aside for 30-60 minutes to infuse.
Juice the 3 oranges to get about 1/2 cup of juice.
Preheat the oven to 350˚F.
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
Add the sugar, the orange olive oil (with the zest), the 1/2 cup of orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.
Lightly grease the bottom and sides of an 8-9-inch round cake pan with olive oil, and place a parchment round in the bottom of the pan.
Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
While the cake bakes, prepare the topping:
Zest one of the blood oranges and set aside. Juice the orange to get about 3 T of the red juice.
Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange and 3 T of blood orange juice. Whisk into a glaze.
Carefully remove the skin and pith from the remaining blood oranges until you are left with just the flesh. Turn each orange on its side and cut into 1/4-inch wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.
Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.
Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.
Making the cake (double recipe):