Saturday, March 1, 2014

Blood Orange Cake

One of my loves is Trader Joes and another one is trying a new ingredient.  It's a good day when those two loves go together.  So my new ingredient find was:  BLOOD ORANGES!!

Interesting name but it gets it's name from it's red flesh and very red juice.  I'd always heard about Blood Oranges but hadn't ever had them or cooked with them.

I found this on Pinterest and thought it looked interesting.  You can find the original post here.  I opted to make mine into 4 mini loaves so I could give some away.  I've learned that if I don't give stuff to friends, family, or neighbors ... I eat too much!!

Blood Orange Loaf Cake

3/4 c. cake flour
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup plus 2 Tbsp. sugar
4 lg. eggs, at room temperature
2 Tbsp. grated blood orange zest
2 Tbsp. freshly squeezed blood orange juice
1 cup butter, melted and cooled
1/4 c. sour cream (I used fat free)
1 tsp. vanilla extract

3 Tbsp. sugar
3 Tbsp. freshly squeezed blood orange juice

1 cup powdered sugar
2-3 Tbsp. freshly squeezed blood orange juice

Candied Orange Slices:
1 blood orange
1/2 cup sugar
1/2 cup water

Heat oven to 350º. Spray the sides and bottoms of four small loaf pans. 
In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer, combine the sugar, eggs, orange zest and orange juice. With the mixer on low, slowly pour in the melted butter. Add the sour cream and vanilla and continue mixing until combined. Gradually add the flour mixture and use a rubber spatula to gently fold it in, taking care not to overmix.
Divide the batter evenly between the prepared pans. Bake on the middle rack for 15 minutes, rotate the pans, reduce oven temperature to 325º and continue baking an additional 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes.
Meanwhile, make the syrup. Combine the orange juice and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then continue to cook about 3 more minutes. Remove from heat and set aside.
Remove the loaves from the pans and place on a parchment lined cookie sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush with the orange syrup, allow to soak in and brush again. Allow the cakes to cool completely (at least 30 minutes). If you'd like to freeze a loaf, this is the time to do it.
When the loaves are cool, prepare the orange glaze. In a small bowl, whisk together the powdered sugar and 4 tablespoons orange juice. The glaze should be thick but pourable. Add more orange juice if needed to reach desired consistency. Pour glaze over the top of each loaf.
To make the candied orange slices, wash and dry the orange.  cut the orange in half lengthwise, then use a sharp knife to make very thin slices or orange.  Poke out any seeds in the slices with a toothpick.  Combine the sugar and water in a medium skillet over medium-high heat.  Heat the mixture until the sugar dissolves.  Add the orange slices to the mixture so that they are in a single layer (none overlapping), reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied.  Remove from the heat and lay out on a piece of parchment paper for a minute.  Place on loaves on top of the glaze.  Let the loaves sit for about 15 minutes, or until the glaze hardens, before serving. 

This was fun to make and to give away, as it's a very pretty presentation.  The flavor of a blood orange is like a regular orange but a little more bitter.  I can now say I've done a "Blood Orange"!! :)

~ Enjoy

Recipe Source: Annie's Eats

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