Ingredients
Scale
- 4 Blood Oranges (Cut Into Pieces, Seeds Discarded)
- 3/4 Cup Light Buttermilk (Divided)
- 3 Cups Light or Whole Grain Spelt Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Finely Chopped Fresh Rosemary
- 2 1/2 Cups Sugar
- 1/2 Cup Butter At Room Temperature
- 1/2 Cup Olive Oil
- 4 Large Eggs At Room Temperature
- 1 Teaspoon Vanilla Extract
To Finish:
- Powdered Sugar
Instructions
- Preheat oven to 350 degrees F. and lightly grease a 9-inch bundt or springform pan.
- Place the orange pieces in a food processor with 1/4 cup of buttermilk and pulse until blended.
- In one bowl, stir together the flour, baking powder, salt, and rosemary.
- In another bowl, using an electric hand mixer, beat together the sugar, olive oil, and butter until blended.
- Add the eggs, one at a time, beating well between each, then add the remaining buttermilk and vanilla extract.
- Using low speed, add half the blood orange mixture, then half the flour mixture.
- Finally, add the rest of the blood oranges and flour mixture, beating just until combined.
- Pour the batter into your prepared pan, and bake for 50 to 55 minutes, or until a cake tester inserted into the center comes out clean.
- Cool on a wire rack for 15 minutes, then remove from the pan, allowing the cake to cool completely.
- Once cool, top with cake with powdered sugar and enjoy.
- Category: Baking, Dolci
- Cuisine: Italian-Inspired