This blood orange cake makes great use of a seasonal treat. Blood oranges have distinctly dark colored flesh compared to regular navel oranges and their flavor is more tart but with notes of raspberry. The unique taste and appearance makes them highly sought after during their season from early to late winter.
Mixing the blood red juice with powdered sugar creates the pink tone of the glaze but, you can still have the flavor even when the fruit is no longer in season by using our blood orange extract. This cake is too good to restrict to just one season!
2 Sticks (16 tablespoons) unsalted butter, at room temperature
1 Cup sugar
1 Tablespoon Dell Cove Blood Orange extract
2 Cups all-purpose flour
1 Tablespoon baking powder
1 Teaspoon salt
Zest of 1 blood orange or regular orange (optional)
¾ Cup confectioner’s sugar
2 to 3 Tablespoons heavy cream
1 Teaspoon blood orange extract or 2 tablespoons blood orange juice *
Pinch of salt
Pre-heat the oven to 350 degrees and butter and flour a 9” cake pan.
In a stand mixer, cream together the butter and sugar for a few minutes until lightened in color. Beat in the eggs, one at a time and then add the blood orange extract.
In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients into the wet and mix just until combined. Stir in the zest, if using.
Pour the dough into the prepared pan and bake for 35 to 40 minutes or until a toothpick comes out clean. Allow to cool before removing from the pan.
In a small bowl, whisk together the confectioner’s sugar, blood orange extract or juice, cream and salt until smooth. Drizzle over the cooled cake.
Extracts are useful in baking, even when the fruit is in season. Because their flavor is concentrated, you use less of an extract than would be required in juice, thus not altering the liquid and acidic levels of the recipe.
Keywords: Cake, Blood Orange,