I woke up the other day with an inexplicable craving for marmalade. Alas, we had all types of jams and preserves hibernating in our fridge, but no marmalade. But we happened to have a dozen minneolas, and . . . well, when life hands you minneolas, make olive oil cake.
I used Smitten Kitchen's recipe for Blood Orange Olive Oil Cake, which was introduced to me by my aunt Cheryl. The result is a tangy, light, but flavorful cake that is fine on its own but particularly scrumptious toasted and drizzled with citrus-inflected honey. It's like summer in a loaf pan.
Here's what you need:
Butter for greasing pan
3 minneolas (regular oranges or blood oranges will work too)
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 minneola compote, for serving (optional, below)
Whipped cream, for serving (optional)