Blood Orange Loaf Cake

• Cake:
• 4 large eggs
• 1 1⁄4 cups fine white sugar
• zest of 2 blood oranges
• 2⁄3 cup olive oil
• 1⁄3 cup yogurt
• 1 1⁄2 Tbsp blood orange juice
• 3⁄4 cup flour
• 1⁄2 cup almond flour
• 1⁄3 cup fine semolina
• 1⁄2 tsp baking powder
• Syrup:
• 1⁄3 cup blood orange juice
• 1⁄3 cup fine white sugar
• Blood Orange Glaze:
• 1 1⁄4 cup powdered sugar
• 3 Tbsp blood orange juice
• Serving:
• 1 1⁄2 Tbsp chopped almonds
• 1⁄3 of a blood orange, halved and segmented

Cake:

Preheat oven to 350°F. Prepare loaf pan using baking
spray containing flour and use a pastry brush to thoroughly coat the details of the pan. Preparing with butter and flour works as well. Using a mixer, whisk together the eggs, sugar, and blood orange zest for about 3 minutes on medium-high speed. Add the olive oil, yogurt, and blood orange juice. In a separate bowl, combine the remaining dry ingredients. Slowly add the flour mixture just until evenly combined. Pour batter into prepared loaf pan, filling only 3⁄4 full, and gently tap on counter top to remove any air bubbles. Bake for 45-55 minutes or until toothpick inserted into the center of the loaf comes out clean. Cool loaf in pan for 10 minutes before inverting onto a cooling rack.

Syrup:

While cake is cooling, prepare the soaking syrup. Bring blood orange juice and sugar to a simmer in a small saucepan, until sugar has dissolved. Brush syrup on warm loaf cake, allowing it to soak through. Set aside to cool completely.

Glaze:

For glaze, combine powdered sugar and blood orange juice. When loaf is ready to serve, pour glaze on top and garnish with chopped almonds and
blood orange halves.