Photo & recipe thanks to Nordic Ware!

Ingredients:
- 4 large eggs
- 1 1⁄4 cups fine white sugar
- zest of 2 blood oranges
- 2⁄3 cup olive oil
- 1⁄3 cup yogurt
- 11⁄2 tbsp blood orange juice
- 3⁄4 cup flour
- 1⁄2 cup almond flour
- 1⁄3 cup fine semolina
- 1⁄2 tsp baking powder

Syrup:
- 1⁄3 cup blood orange juice
- 1⁄3 cup fine white sugar

Blood Orange Glaze:
- 1 1⁄4 cup powdered sugar
- 3 tbsp blood orange juice

Serving:
- 1 1⁄2 tbsp chopped almonds
- 1⁄3 of a blood orange, halved and segmented

Cake:

Preheat oven to 350°F. Prepare loaf pan using baking

spray containing flour and use a pastry brush to thoroughly coat the details of the pan. Preparing with butter and flour works as well. Using a mixer, whisk together the eggs, sugar, and blood orange zest for about 3 minutes on medium-high speed. Add the olive oil, yogurt, and blood orange juice. In a separate bowl, combine the remaining dry ingredients. Slowly add the flour mixture just until evenly combined. Pour batter into prepared loaf pan, filling only 3⁄4 full, and gently tap on counter top to remove any air bubbles. Bake for 45-55 minutes or until toothpick inserted into the center of the loaf comes out clean. Cool loaf in pan for 10 minutes before inverting onto a cooling rack.

Syrup:
While cake is cooling, prepare the soaking syrup. Bring blood orange juice and sugar to a simmer in a small saucepan, until sugar has dissolved. Brush syrup on warm loaf cake, allowing it to soak through. Set aside to cool completely.

Glaze:
For glaze, combine powdered sugar and blood orange juice. When loaf is ready to serve, pour glaze on top and garnish with chopped almonds and blood orange halves.