Karen Martini's Blood Orange and Lemon Cake

I made this the other day for the hell of it, and left it on the table at the markets yesterday. It sold. 

This kind of food really smacks you in the face,  the citrus zings across the palate, followed closely by the sugar hit.   It's definitely not diabetic friendly :)  You could also serve this with double cream as a dessert. Call the ambulance!

 

3 blood oranges, zested and juiced
1 lemon, zested and juiced
300ml milk
200g yoghurt
150ml extra virgin olive oil,  or grape seed oil for a lighter taste
4 egg yolks
300g caster sugar
250g raw sugar
300g self raising flour, sifted (I used Anchor brand soft cake plain flour, with 2 tsp baking powder added)
1/2 tsp bicarb soda
1/2 tsp salt
5 egg whites, beaten into a soft peak
Syrup
200g white sugar
3 blood oranges, juice and zest cut into thick strips

If the blood oranges are out of season you can use navels or valencias instead.  If your oranges are huge, like mine, adjust the recipe to use 2 instead of 3.  It seemed to work just fine.
Preheat oven to 170C fan forced (190C conventional).  Line a 26cm springform tin with baking paper and grease lightly
Combine citrus juices, milk, yoghurt, oil and set aside
Using an electric mixer with a whisk attachment, beat yolks, sugars, and zests until thick and creamy. (If you are finding it difficult to cream the raw sugar, add 1 tbsp yoghurt mixture)
Add yoghurt mixture to yolk mixture.

Fold in dry ingredients, then gently fold in egg whites.

Pour batter into prepared tin and bake for 65 minutes or until a skewer inserted comes out clean.

Allow cake to cool slightly and remove from tin.

Syrup: place sugar and orange juice and zest in a small saucepan over medium heat and bring to the boil.  Reduce heat and simmer for 5minutes.  Allow to cool and pour over warm cake
Voila!