A short story about traveling from the airport this tourist season, the Paris floods, and most importantly, a recipe for a candied Blood Orange olive oil cake!
Before sharing this recipe with you, I had baked five of these babies already. But let me tell you, the first attempt was a ridiculous disaster. The cake rises a lot so make sure you have a lot of room in the cake pan (at least 2 or 3 inches) to let the batter rise. Otherwise, you’ll get a bunch of burnt batter on the bottom of your oven and a nasty smokey taste lingering over your cake.Read More