Blood Orange Pound Cake

2 Tbsp unsalted butter, cut into small pieces
3 Tbsp brown sugar
1/2 blood orange, sliced thinly

1 1/2 Cups all-purpose flour
2 tsp baking powder
1/2 tsp Kosher Salt
3 tsp Green Cardamom, Ground
1 Cup sugar
4 eggs
1/4 cup whole milk
1 tsp Vanilla Extract, Mexican
3/4 Cup Mild Extra Virgin Olive Oil
zest of 2 blood oranges

Make the topping. Preheat oven to 350°F. Arrange cold, chopped butter and brown sugar in the bottom of a loaf pan. Place in preheated oven for 5 minutes, or until the butter is melted. Brush butter on the sides of the pan. Arrange orange slices on the bottom and set aside.

Make the cake batter. In a small mixing bowl, sift together the dry ingredients: flour, baking powder, salt, and cardamom. In a medium bowl, beat together the sugar and eggs until mixture is pale yellow and thick. Add milk and vanilla, stirring until just combined. Next, add the olive oil, a little at a time,while mixing. Fold in dry ingredients until just combined.

Pour batter into prepared pan. Bake 60 minutes. Check cake at 40 minutes to make sure the top isn’t overly brown. If so, cover top with foil for the remainder of the baking time. Cake is finished when a toothpick, inserted into the middle of the loaf pan, comes out clean.

Transfer cake from oven to a cooling rack and allow it to cool for ten minutes before unmounting it from the pan, turning it over onto a cake plate or platter. The buttery blood orange slices will now form the topping on the cake.

Wait for the loaf to cool completely before slicing.