Orange cake, cha cha cha

Oranges are taking over my life right now. Navel and blood oranges in particular. I love them, but they've been coming with each delivery box every other week. I even have a Pinterest board dedicated to ways of getting rid of them.

Last Tuesday night I was able to use up three of them with a recipe for an orange-scented olive oil cake. The orange puree took time, but I was able to take care of that part while making dinner. I normally don't do so well at multi-tasking in the kitchen, but I'm getting better. Either way, though, this cake requires a little tending to, so if you don't have a few hours to give to it, then don't do it.

I ended up using a blood orange for the glaze (navels for the puree), which added a new tint to the whole production. Definitely a flavor brightener to this subtle and dense cake. I have made olive oil cakes before and this one scores well on initial bite, though a little low in overall satisfaction. I like it more as I work toward the edge crust as that's the part with a nice toasty orange flavor. It's nice, though, with some tea. Like an afternoon cake.