Blood Orange–Rosemary Olive Oil Cake
Ingredients
- ⅔ cup extra-virgin olive oil, plus more for pan
- ¾ cup (150 g) granulated sugar
- ¼ cup (packed) rosemary leaves
- 1 cup (125 g) all-purpose flour
- ½ cup (63 g) whole wheat flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- ½ tsp. vanilla extract
- 4 large eggs
- ¾ cup sour cream
- 3 medium blood oranges or navel oranges, divided
- 1 cup (200 g) granulated sugar
- ½ cup heavy cream, room temperature
- 1 Tbsp. fresh lemon juice
- Kosher salt
- 1 Cara Cara or navel orange
- Flaky sea salt
- A 9"-diameter springform pan
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