My first taste of an olive oil cake was at Zingerman's Deli in Ann Arbor, MI. My son was a student there, and when we would visit, I'd try to bring home something from Zingerman's Bakehouse for my staff.....IF it made it home! I never knew you could use olive oil instead of butter, and what an awakening! Then I saw Deb Perelman's recipe from Smitten Kitchen, and I was wooed by the addition of blood oranges (or any citrus, for that matter) to the mix. After all, olives are usually grown in climates friendly to citrus, so the adage of "what goes together, grows together" holds true. While making my version the other night, a happy accident occurred. After the cake was finished baking, it was quite pale, but done inside. I had some reserved blood orange juice left, boiled it with a little sugar and a couple of shakes of orange bitters, poked some holes in the cake and infused it with more moisture and flavor. It still wasn't enough. So I ran the cake under the broiler and a magical thing happened - that syrup started caramelizing and I was on to something. But I couldn't stop there. I sprinkled a thin layer of sugar on top of the whole cake, put it back under the broiler, and bruleed the top of the cake. The color was so satisfyingly delectable, that this happy accident is now part of my recipe. You are certainly welcome!