Blood Orange Cake
Blood Orange Cake
Yield: 6 people
Ingredients
Cake
- 1½ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. sea salt
- 3 small eggs room temperature
- 1 cup white granulated sugar
- ½ cup olive oil
- 3 Tbsp. blood orange juice 1 orange
- 1 Tbsp. orange zest
- 1 cup sour cream
- 2 blood oranges
Glaze
- 1½ cups confectioner’s sugar
- 3 Tbsp. blood orange juice ~1 orange
- 1 Tbsp. lemon juice
Instructions
- Heat oven to 350F. Grease an 8½ x 3” loaf pan and line with parchment paper, leaving a 2-inch overhang on both sides.
Loaf
- In a medium bowl, whisk flour, baking powder, and salt.
- in a large bowl, with an electric mixer on medium, beat eggs, granulated sugar, olive oil, orange juice, and orange zest until creamy, about 3 minutes.
- Reduce speed to low, and add dry ingredients in two batches, alternating with sour cream, beginning and ending with dry ingredients.
- Transfer batter to loaf pan, smoothing top with an offset spatula.
- Bake, rotating pan halfway through, until cake is bronzed and a tester inserted in the centre comes out clean, 55-60 minutes.
To adorn
- In the meantime, using a sharp knife, slice off the top and bottom of 2 blood oranges. You want the oranges to sit flat on your chopping board. Follow the curve of the fruit and cut the pith and peel off.
- Slice oranges crosswise into ¼-inch disks. Set aside.
Glaze
- Sift confectioners’ sugar into a bowl. Strain blood orange and lemon juice through a fine-mesh strainer.
- Add juice to confectioners’ sugar and whisk till smooth. If necessary, add more sugar to thicken or more juice to thin the glaze.
- Drizzle glaze over cooled loaf cake, (it will drip down the sides). Adorn with 4-5 slices of blood oranges, serving the rest on the side.
