Paramount Citrus

• Preheat oven to 400°F.
• Zest a blood orange using a zester or a fine grater; set aside.
• Peel two blood oranges; set aside.
• Juice six blood oranges with a citrus reamer or juicer; set aside.
• In a large bowl, using an electric mixer mix together eggs, sugar, olive oil, milk and orange zest until smooth.
• Slowly add flour stirring constantly until a nice batter forms.
• Pour batter into a lightly greased 9 inch round tart pan.
• Bake for 1 hour.
• Remove from the pan and cool on a rack.
• Meanwhile in a sauce pan, combine julienned peel, fresh blood orange juice and sugar.
• Cook over low-medium heat for 30 minutes until sauce thickens.
• Strain the sauce and discard the peel.
• Reserve 1 cup sauce for glaze.
• Gently pour the sauce over the cake, it will soak through.
• In a sauce pan, pour the reserved 1 cup sauce.
• Simmer the sauce again and cook until reduced to 4 tablespoons and a nice glaze forms.
• Place fresh blood orange slices on the cake and finally pour the glaze over the orange slices.
• Garnish with your favorite nuts or fresh mint leaves.