Blood Orange Cake

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We’re in the midst of one of the snowiest winters on record here in New York. Whenever there’s a storm raging outside, I start baking.

I recently made a terrific cake with organic blood oranges. If ever there was something to brighten the mood on a dreary day, this cake — with its pretty pink glaze — is it.

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Originally adapted from this lemon cake, my blood orange cake is easy to throw together, very moist, and perfectly sweet. I like the warmth of the cardamom, but you could use cinnamon instead if you like.

Recipe for Blood Orange Cake with Cardamom

Ingredients:

For the cake

  • 1 1/2 cup organic all purpose unbleached flour or whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. ground cardamom
  • Pinch of sea salt
  • 2 tsp. organic blood orange zest (I use a microplane)
  • 1/2 cup plain whole milk yogurt or Greek yogurt
  • 1 cup organic sugar
  • 3 large eggs, preferably organic and free-range
  • 1/2 cup fruity olive oil
  • Juice from 1 organic blood orange (about 1/4 cup)

For the syrup

  • 1/4 cup organic powdered sugar
  • 1/4 cup blood orange juice

For the glaze

  • 1 cup organic powdered sugar
  • 2 tbsp. blood orange juice

Directions:

  1. Preheat the oven to 350°F. Grease an 8-inch springform pan with olive oil and flour the bottom of the pan.
  2. In a medium bowl, mix together the flour, baking powder, ground cardamom, and salt. Add the orange zest and mix well.
  3. In a large bowl, combine the yogurt, sugar, eggs, olive oil and orange juice. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine.
  4. Pour into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 30 minutes: you do not want to overbake it.
  5. Cool the cake for 15 minutes and then remove the sides of the pan. Detach from the bottom of the springform pan. Place the cake on a large plate and prick it all over with a fork. Whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made.
  6. Allow to cool, then whisk together the glaze ingredients. Pour the glaze ingredients all over the cake and allow 45 minutes for it to harden before serving.
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–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

Photo Credits: Winnie Abramson

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