Blood Orange Cake

Hey everyone! Hope you’re all happy and healthy. I’m here with seasonal recipe of Blood Orange Cake. Since winter is all about those seasonal citrus fruits, I always choose to work with blood oranges. They have such a beautiful colour and a sweet sour taste. This fruity cake celebrates all of that and more.

Fun Fact: It took me four tries to get this recipe perfect. The first time the entire top of the cake stuck to the bundt cake pan. It continued to happen rest of the times and the cake was either bitter or too sweet. Fifth time was a charm! The key to get this cake on point is to oil the cake pan well enough and allowing the sprinkled sugar to caramelize the orange slices so the cake doesn’t get bitter. The addition of yoghurt was all this cake needed to come together. The rest is super simple.

This cake is so fresh, fragrant, and fruity you can’t help but have more than one slice. Enough chit chat, let’s get to it!

Ingredient List:

  • Ripe Blood Orange (cut in thin round slices)          1 quantity
  • Cooking Oil          1/2 cup for cake batter and 2 tbsps for greasing the pan
  • Light Brown Sugar          2 tbsps
  • Blood Orange Zest          1 tbsp
  • Eggs          2
  • Yoghurt          4 tbsps
  • White Flour          1 cup
  • Baking Powder          1 tsp
  • Powdered Sugar          2/3 cup
  • Lemon Essence          2-3 drops
  • Salt          1 small pinch

Tools Required:

  • A 6 inches Bundt Cake Pan
  • A hand whisk (or a beater for better efficiency)
  • A Rubber Spatula
  • Measuring Cups and Spoons
  • A Sieve or Flour Sifter
  • One Large Bowl
  • Electric or Gas Oven

Steps:

First and foremost step before baking anything is to preheat the oven. Preheat oven at 150ºC for 15 mins.

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STEP 1: Grease the bundt cake pan generously with oil and sprinkle light brown sugar evenly.

 

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STEP 2: Layer thinly sliced oranges in the pan

 

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STEP 3: Crack eggs in a separate large bowl

 

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STEP 4: Add powdered sugar and lemon essence (optional but heightens the citrus flavour)

 

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STEP 5: Whisk until mixture becomes pale

 

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STEP 6: Sift white flour along with salt and baking powder at least twice, add in the mixture, and mix until combined (do not overmix)

 

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STEP 7: Add cooking oil and yoghurt and mix again (I repeat! Just mix until combined, do not overmix)

 

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STEP 8: Add blood orange zest and give a final mix. A rubber spatula would be good at this point.

 

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STEP 9: Ensure all the lumps are removed

 

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STEP 10: Pour the batter over prepared tin and tap the tin to spread the mixture equally in all corners

 

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STEP 11: Bake at 180 degrees Celsius for 15-20 mins. Check by poking with a skewer (it could come out clean)

 

Blood Orange Sauce (Optional):

Want to make this cake even more interesting? Here’s a simple sauce that you can make to drizzle on top of it.

Take 1 cup of fresh blood orange juice in a sauce pan and mix 1/4 cup of granulated sugar. Let the sauce reduce over a low heat. Stir occasionally. Take it off the heat as soon you get a thick glaze like consistency. The sauce starts sticking to the spoon and pan as well.

Enjoy with a cup of tea or as is! ❤

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Servings and Time Taken:

Serves:   6-7 people easily

Prep Time:   15 mins

Bake Time:   20 mins

Tutorial:

Here’s a video tutorial of this recipe for your convenience.

Blood Orange Cake

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