Recipes

Blood Orange Cake

Blood Orange Cake

Brown-sugar butter melts into the blood oranges for a cake bright with citrus sunshine, without being overly sweet.

Ingredients:

3 blood oranges

¼ cup packed light brown sugar

2 Tbsp butter

¾ cup all-purpose flour

¾ cup white whole-wheat flour

¾ cup almond flour (or cornmeal)

1½ tsp baking powder

½ tsp salt

3 large eggs

¾ cup granulated sugar

½ cup plain Greek yogurt

⅓ cup DLM Extra-Virgin Olive Oil

½ tsp almond extract

½ tsp vanilla extract

Directions:

Pre-heat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper and coat with cooking spray. Zest two oranges and set aside. Using a sharp knife, remove the peel and white pith from all three oranges. Slice them about 1/4-inch thick, discarding any seeds. Place the slices on paper towels and blot the tops to remove excess moisture. Set aside.

Place brown sugar and butter in a sauté pan. Cook over low heat until the mixture melts and bubbles, 4 to 5 minutes. Spread in the bottom of the prepared pan. Let cool. Meanwhile, whisk all-purpose flour, wholewheat flour, almond flour, baking powder, and salt in a medium bowl. Beat eggs, sugar, yogurt, oil, and the reserved orange zest in a large bowl with an electric mixer on medium-high speed until pale yellow, about three minutes. Add the dry ingredients, a third at a time, beating on low speed after each addition. Beat in almond and vanilla extracts.

Arrange the reserved orange slices over the brown sugar mixture in the pan, without overlapping. Pour the batter into the pan and carefully spread over the oranges. Bake until a toothpick inserted in the center comes out clean, 30-40 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert a serving plate over the pan and carefully turn the cake over onto the plate. Remove the pan and parchment paper. Serve warm

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