Blood Orange Olive Oil Cake

Ingredients

3 blood oranges - zested and juiced

½ cup Vinesation Blood Orange Olive Oil

1½ cup flour

⅔ cup dark cocoa powder

1½ tsp baking soda

½ tsp salt

1¼ cup organic sugar

1 cup filtered water

1½ tsp Vinesation Cascadian Raspberry Balsamic

1 cup powdered sugar

Directions

Set aside 3 tbsp of orange juice and 1 tbsp of zest for glaze. Rest of juice should total about ½ cup.

Preheat oven to 350º.

Sift together the flour, cocoa, soda and salt. Add sugar, olive oil, zest, water, balsamic and ½ c of orange juice. Whisk until smooth.

Lightly grease sides and bottom of 8-9” round cake pan with olive oil. If desired, place parchment on bottom of pan. Pour batter into pan and bake for 35-40 min.

Sift powdered sugar. Add reserved orange juice. Whisk.

Let cake cool in pan for 10 min. Flip onto wire rack and cool completely. Put on serving plate, pour glaze overtop. Let it drip down the sides.

Cut top and bottom off of two of the zested oranges. Cut into ¼” rounds. Remove skin and pith. Place between paper towel to soak up extra juice. Decorate with orange slices and remaining zest.