Blood Orange Cake
This blood orange cake is filled with juice and zest from blood oranges and topped with sweet, candied blood orange slices and chopped pistachios. Cake has delicious crumb, is moist and flora, tangy aroma of blood oranges. Perfect with a cup of coffee or latte!
Servings: 8 servings
Ingredients
Cake
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 stick butter room temperature
- 2-3 blood oranges for juice and zest
- 3/4 cup sugar
- 3 eggs room temperature
- 1/3 cup orange juice
Soak
- 1/4 cup orange juice cake soak
Glaze
- 1 -1 1/2 cup confectioner’s sugar depends on your taste
- 3 tbsp orange juice
Candied Oranges
- 2-3 blood oranges
- 1/2 cup sugar
- 1 cup water
Instructions
Candied Oranges
- First wash the oranges thoroughly with water to remove any unwanted residue, scrub them also. Then make slices. In a pot or pan, add 1 cup of water, add sugar, and let it come to simmer and add sliced blood oranges and let it boil until water evaporates and reduces to become syrup. Do not leave it unattended. Sugar will caramelize and burn.
- Once it is thickened, and very little water is left, turn off the flame. Leave it aside until ready to garnish.
- Make zest from remaining blood oranges and leave it aside before juicing them. Then juice the oranges. Leave the juice also aside until ready to use.
Cake Batter
- Pre heat the oven to 350 F.
- In a large bowl, sift in the flour, baking powder, salt and zest.
- In a bowl of Kitchen aid mixer, add softened butter and sugar, and whisk it until smooth, add eggs one by one, make sure one egg gets mixed in before you add another one. Add orange juice too. Stir to make sure its combined.
- Transfer the cake batter to greased 8’ or 9’ baking pan, lined with parchment paper. Bake it until a skewer comes out clean when inserted for about 35-40 minutes.
- Once baked, let the cake cool down in the pan and then transfer it on wire rack for few more minutes. Then, poke holes in the cake with a toothpick. Drizzle extra orange juice and let the cake soak it all. Make sure to cover the cake all over with juice.
- While the cake is baking, make the candied oranges and glaze. It just takes few minutes only.
Blood Orange Glaze
- In a mixing bowl, add confectioner's sugar and 3 tbsp. of juice from blood orange. Mix until it is combined and looks pinkish.
- Once the cake cools down completely, pour over the glaze. Let it drizzle on the sides. Let it set for few more minutes and place the candied orange slices and sprinkle chopped pistachios on top.
Notes
- If you like less sweet, then only use 1 cup of confectioner's sugar for the glaze.