Happy Easter & Blood Orange Cake
A few things to bring some of you up to date. Sophie is all done with her cancer treatments and has a clean bill of health! Work has been crazy. Budget cuts dominate our lives in the library system and for four branches we get the added bonus of going through major renovations. The renovation at my library is nearly complete. We hope to be moved back and re-opened in a few months.
And, of course, my post today also involves food. A trip to Costco a few weeks ago and an impulse buy of a bag of blood oranges. We brought them home, tucked them away in the fridge and forgot about them! Thankfully they were still good so I scoured the internet and my cookbooks for some recipes. I decided on two, Blood Orange Cake and Blood Orange Bars. Jim got the final pick and chose the cake.
I tweaked the recipe a bit and have my revision below. It was fairly easy to make and a taste of the various parts left me optimistic that when assembled they would be great. The cake in the pictures is a mini cake made with left over batter. Using an 8-inch cake pan was too small so I upped it to a 9-inch pan in the recipe below. And since the mini cake was thicker than the bigger one, I cut it into thirds.
We had left over syrup and frosting so I bought a pound cake, sliced it, added syrup and frosting and it was fabulous! We liked it better than the cake in the recipe.
Blood Orange Cake (adapted from Cooking Light)
4 large eggs
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup granulated sugar
1 cup all-purpose flour, sifted
1 (16-ounce) carton sour cream
2 tablespoons honey
1/2 teaspoon vanilla extract
1/2 cup whipping cream
1/2 cup sifted powdered sugar
5 cups blood orange sections (about 5 blood oranges)
1 cup blood orange juice (about 4-6 blood oranges)
1/4 cup granulated sugar
Mint sprigs (optional)
Preheat oven to 375°.
To prepare cake, coat an 9-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Coat wax paper with cooking spray.
Combine eggs, 1/4 teaspoon vanilla, and salt in a large bowl, and beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup granulated sugar, beating until egg mixture is thick and pale (about 3 minutes). Gently fold flour into egg mixture, 1/4 cup at a time. Spoon batter into prepared pan.
Bake at 375° for 20 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare filling, Spoon sour cream into a large bowl. Add honey and 1/2 teaspoon vanilla to yogurt, stirring well with a whisk.
Combine cream and powdered sugar in a medium bowl, and beat with a mixer at high speed until soft peaks form. Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture. Cover and chill 15 minutes.
Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes. Reserve half of the sections; roughly chop remaining sections. Cover and chill.
To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat; simmer until reduced to 1/4 cup (about 15 minutes). Remove from heat; cool.
Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Brush with 2 tablespoons syrup. Spread with half of yogurt mixture, leaving a 1/4-inch border. Sprinkle chopped blood orange. Repeat with the top layer. Garnish with remaining orange segments and mint (if using). Keep in the refrigerator until ready to serve.