The Blood Orange Rises.

     You’ve asked for it, so here it is : The Blood Orange Almond Cake! It is the time of year when citrus’ are out in full force. My favorite of all of them most definitely is the blood orange. Outside of their unusual aesthetic, they embody a tinge of the exotic for a lot of people. I still find it to be a fruit the average person has yet to try. As a child, my father would make us homemade orange juice and he always found a way to throw these into whatever juice he made us that morning. Honestly, that’s probably where my love affair with this fruit began, out of the love of my father. I was a “daddy’s girl” when I was young and that theory definitely makes the most sense. Either way, from that point on, I’ve been hooked. 

     Down here in the South, blood oranges are only in season from December to roughly March. Our weird weather probably causes this to fluctuate a bit, as it’s sunny and hot one day and cold and muggy the next. There is no happy medium here, you see, everyone who moves here ends up agreeing as well, the South has funky weather patterns. I had been searching everywhere for this fruit and was thrilled when I found it earlier this week at a store just down the road. You all know me by now, I’m a sucker for cakes, especially an almond one. It’s nice to have a few base recipes up your sleeves. This cake is a variation of my French Almond Cake. That cake is phenomenal on its own, but the blood orange really adds another level of decadence to it. I highly recommend trying a slice with some coffee, for added indulgence. Your taste buds will thank you and life, if but only for a moment, is just a little sweeter.

** I didn’t take a ton of photos for this one, sorry guys! The original post (linked above) has a better step by step, if you feel you need them for reference. **


Ingredients:

For the cake

  • 1 1/2 cups all-purpose flour
  • 3/4 cup almond flour
  • 3 teaspoon baking powder
  • 1 1/2 cups granulated sugar
  • 3/4 teaspoon salt
  • 2 tablespoons blood orange juice
  • 3/4 cup greek yogurt (Or yogurt)
  • 4 large eggs
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 3/4 cup sunflower oil
  • thinly sliced blood oranges (optional)

For the glaze

  • 1 teaspoon blood orange zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons blood orange juice
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Preparation:

1

  1. Pre-heat your oven to 350°F and line and grease a 9 inch cake pan (or loaf pan). Set aside for future use.
  2. In a large bowl, combine your sugar, eggs, blood orange juice and yogurt, making sure to stir well. Once blended, add the all-purpose flour, almond flour, salt, baking soda and both extract and mix until completely incorporated. Lastly, add your sunflower oil. This will take some time to stir in, about 2-3 minutes, and you’ll know it’s done because the batter will eventually smooth out. 
  3. Taking your greased pan, or pans, from earlier, pour the batter in and place in the oven to bake for 35-45 minutes. (If you are adding the orange slices, let the cake bake enough so the top has a chance to harden. Through trial and error, I have found that the slices will sink into the cake if you do not take this precaution. It’s great, but it completely ruins the aesthetic you’re going for. Once the surface is baked up enough, gently lay the slices on top and continue to bake.) Check the cake with a toothpick or knife and remove once either of them comes back clean.
  4. Allow to cool on a wire rack, in the pan, for about 10 minutes. once ready, gently turn it out onto the rack to completely cool.
  5. As the cake continues to cool, whisk together the powdered sugar, juices, blood orange zest and both extracts in a medium bowl. If the mixture is too thick, add more blood orange juice; too thin, add more powdered sugar. Pour the glaze onto the cake and let it soak in while the cake cooks on the rack. To help with clean up, place a piece of parchment paper underneath to catch the drippings. Once ready, cover and enjoy!

     

     Thank you all for your continued interest and support in my culinary endeavors. It means so much to me, more than I think I could accurately express, to have you all ask me for my opinions or feedback on things that YOU have made. The trust you put in my palate will not be in vain! Thank you so much for the kind words and I look forward to putting out more of what you all want to enjoy in the future. As always, this is from my heart to your table. ♥ 

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