This Blood Orange Cake is one of the best things made this citrus season, apart from the salad, cocktails and tons of jam. Yeah, this year I am totally obsessed with using this beautiful fruit. I am being more conscious and letting the seasonal produce guide me when I am trying to decide what I should make. I usually make a plain sponge cake without any frosting on it, yeah I am one of those people who will be happy with something simple no problem. When I toyed with the idea of making this cake i was going to add blood oranges as a garnish and call it day. But I knew that would not do justice to the cake nor the fruit.
So I zested the rinds and added using the juice to add moisture to the batter. Then added some rose syrup for a twist which adds soft wonderful floral notes to the cake. You could make a buttercream frosting, but i chose to keep it light by making a glaze using the fresh blood orange juice. It makes the cake look pretty and adds a delicious tang.
Blood Orange Cake with Rose
- 1 c or (125g) AP flour
- 3/4 c or (75g) almond flour
- 3/4 c or (150g) sugar
- 2 eggs (room temp)
- 112 g butter
- 1/4 or (60ml) yoghurt
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp blood orange zest
- 2 Tbsp blood orange juice
- 1 tsp vanilla extract
- 1 tbsp rose water/syrup
For the icing
- 1.5 c or (200g) powdered sugar
- 4-6 tbsp blood orange juice
- Preheat the oven to 350 degrees. Grease and lightly flour a 7-inch cake pan and set aside.
- Grate 2-3 blood oranges till you have two tablespoons of zest. Add that to a bowl and mix in the sugar with it.
- Juice two of the zested oranges which should give you 2 tablespoons of juice, add this juice to the bowl with the sugar and zest mix. Add the yoghurt and mix again. Now gently whisk in the eggs and vanilla.
- In another bowl, sift the flour, baking powder, baking soda and salt.
- Add the flour mixture into the wet ingredients 1/2 cup at a time and fold in with a spatula till all the lumps are gone.
- Add this to your prepared cake tin
- Bake for 40 min, or till the centre comes out clean when tested with a knife or skewer.
- Cool on a wire rack for 25 mins, unmold and cool to room temperature.
- Once cooled, top with Blood Orange Icing.
- Mix in confectioners sugar with blood orange juice and whisk well, pour over the cake and serve.
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