do you ever have those moments when you’re running around running errands and you didn’t try and/or care about trying to look all kinds of sexy and then you realize you’re having the best skin / hair day of your life??!
ok well i’ll admit that’s only happened like three times in my entire 28 years but hey…
it’s also how i feel about this cake.
ok well maybe it’s more like the unassumingly sexy cake that might have a few skin issues and maybe not the best hair but it’s having that perfect day.
really and truly.
this isn’t the world’s sexiest looking cake. in all honestly, it’s actually kinda not pretty. it’s a little pale. but pale isn’t a bad thing.
(trust me on that… you can see through my skin )
but this cake is oh so yummy. a couple years ago, i made this like every week. and then i started making all kinds of other stuff and the recipe for this cake got shoved into a binder not seeing the light of day. and then i started following food bloggers on twitter and someone asked for a lemon cake recipe and the light bulb went off. so i pulled out that binder and dusted this recipe off.
i know that you’re now kinda scratching your head saying… “but emily. you just said a lemon cake recipe and the title of the post is for a blood orange cake.”
this IS a lemon cake recipe but i’ve made it with different citrus fruits and this time i happened to have some blood oranges that needed to be used. so i went with blood oranges this time. it’s a really versitile cake recipe so pick up some of the last blood oranges in the store and get to work!
blood orange cake
- 3/4 c unsalted butter, room temp
- 1 c + 1/2 c sugar
- 1-1/2 tsp grated blood orange zest
- 2 large eggs, room temp
- 1-1/4 c self rising flour
- 1/4 c blood orange juice
- preheat oven to 325F. grease and flour an 8 in square glass baking dish.
- cream the butter in a large mixing bowl until smooth. add the sugar and blood orange zest; beat until light and fluffy. beat in one egg, then half the flour; repeat.
- pour the batter in the baking dish and spread evenly. bake 20-30 min or until a toothpick inserted into the center comes out clean. remove from the oven and place on a rack while you make the glaze.
- to make the glaze, combine the remaining 1/2 c sugar and the 1/4 c blood orange juice; stir until dissolved.
- use a toothpick to poke holes all over the top of the still warm cake. pour the blood orange glaze slowly over the top of the cake, allowing it to soak in. cool the cake completely.
- cut the cake into small squares and dust with powdered sugar; serve with whipped cream.
as delicious as the cake is the day of, it’s even better after you’ve let it all meld together for a day. store any leftover cake covered in the fridge.
but for real….
make this cake. now.
recipe from: the advocate newspaper