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1
Preheat the oven to 350F.
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2
Grease a 9 x 5-inch loaf pan.
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3
Grate the zest from 2 oranges and place in a bowl with the sugar.
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4
Using your fingers, rub the ingredients together until the orange zest is evenly distributed in the sugar.
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5
Supreme an orange: Cut off the bottom and top so the fruit is exposed and the orange can stand upright on a cutting board.
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6
Cut away the peel and pith, following the curve of the fruit with your knife.
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7
Cut the orange segments out of their connective membranes and let them fall into a bowl.
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8
Repeat with another orange.
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9
Break up the segments with your fingers.
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10
Halve the remaining orange and squeeze the juice into a measuring cup.
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11
You'll have about 1/4 cup or so.
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12
Add buttermilk or yogurt to the juice until you have 2/3 cup liquid altogether.
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13
Pour the mixture into the bowl with the sugar and whisk well.
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14
Whisk in the eggs.
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15
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
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16
Gently whisk the dry ingredients into the wet ones.
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17
Switch to a spatula and fold in the oil a little at a time.
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18
Fold in the orange segments.
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19
Scrape the batter into the pan and smooth the top.
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20
Bake the cake for about 55 minutes, or until it is golden and a knife inserted into the center comes out clean.
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21
Cool on a rack for 5 minutes, then un mold and cool to room temperature right side up.
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22
Serve with whipped cream and Honey-Blood Orange Compote, if desired.
