Orange Tea Cake

Best made with an organic blood orange--wash well if organic not available.

• Ready In: 1 hr
• Serves: 10

Ingredients

•  one 3/4 pound blood oranges or   other thin skinned orange
• 1 1⁄2 cups sugar
• 1⁄3 cup extra virgin olive oil
• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 4  eggs, large beaten
• 2  teaspoons vanilla extract

Directions

1. Preheat oven to 375. Butter and flour a 9 inch springform pan. Cut the top and bottom off the orange and discard. Thinly slice the orange and discard seeds. Puree orange slices in food processor. Add 1/2 cup of sugar and olive oil and pulse until just combined.
2. Whisk the flour and the baking powder. Beat the egss with the remaining 1 cup of sugar until thick, about 6 minutes. Fold in half of the flour mixture, then fold in the orange puree and vanilla. Fold in the remaining flour mixture.
3. Pour batter into prepared pan and make for 20 minutes. Lower temp to 325 and bake another 30 minutes or until toothpick comes out clean.