Blood Orange Olive Oil Loaf

I made this cake at night, so the images are a mite grainy.
 And by the morning, with sunny light, I had eated it. Eated. It.
 I love blood oranges, don't you? So, red. Like blood.
 Ooh, and I like olive oil cakes too. Moist and not too sweet. This one was mighty good. Slice after slice, I eated it. All gone.

Blood Orange Olive Oil Loaf
makes one 9 x 5 inch loaf
adapted from Smitten Kitchen

3 blood oranges
1 cup sugar
1/2 cup yogurt
3 large eggs
2/3 cup extra virgin olive oil
1 3/4 cups all-purpose flour
1 1/2 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and rub with your fingers in a bowl with sugar to make blood orange sugar. Set aside.

Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Cut each segment in half.

Halve remaining orange and squeeze juice into a measuring cup. Add yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with the blood orange sugar and whisk well. Whisk in eggs and olive oil.

In a measuring cup, mix together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. Serve warm with a spot of yogurt and honey, or continue to eat from the pan all day until it is all eated up.

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