blood orange cake

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 happened.

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.”

true story.

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

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
  1. preheat oven to 325F. grease and flour an 8 in square glass baking dish.
  2. 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.
  3. 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.
  4. to make the glaze, combine the remaining 1/2 c sugar and the 1/4 c blood orange juice; stir until dissolved.
  5. 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.
  6. 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

this post is linked up to these fun link parties! what’s cooking wednesday, what’s in your kitchen wednesday and taste and tell thursdays


martha’s citrus cornmeal shortbread cookies

happy day after july 4th!!

i hope everyone had a fun time even though someone in the universe decided that the holiday should fall in the middle of the freaking week. i mean really… can we just outlaw that from happening? a wednesday? boo. it’s not like you can really do anything super exciting because hey you have to work the next day. for real.

although you can make cookies.

which i totally didn’t do but i did make nachos (coming soon!).

but i did make these cookies at the beginning of the week for more of martha’s cookie madness. and can i just tell you that these were a hit… like seriously. not quite as much as the banana walnut cookies or the rice krispie chocolate chip cookes but a hit nonetheless. i have been told that they tie for first place among the cookies that i’ve brought to the office.

and it’s not a lie that these are good. they had the potential to be a little weird. i mean cornmeal in a cookie that’s rolled with cornmeal on the edges? that’s not exactly something you can go buy at the store. but you should be able to. just saying.

citrus cornmeal shortbread cookie

  • 1 c (2 sticks) softened, unsalted butter
  • 3/4 c powdered sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp orange zest – i just zested one large orange
  • 2 c flour
  • 2 tbs + 1/4 c yellow cornmeal
  • 1 tsp salt
  1. beat together the butter and powdered sugar until smooth and creamy. add vanilla and orange zest; mix until combined. add flour, 2 tbs cornmeal and salt; mix until just combined. halve dough and shape into logs about 1 1/2 in in diameter. wrap each log in plastic and refrigerate until cold; at least an hour.
  2. preheat oven to 300F and line your pans with parchment / silpat.
  3. place remaining 1/4 c of cornmeal on a sheet of parchment or wax paper. roll one log in the cornmeal to coat. cut into 1/4 in thick rounds and place 1 in apart on the lined cookie sheet. bake until pale golden, 25-30 min. cool completely on a wire rack.

here’s my take… the shortbread was awesome. it reminded everyone of the butter cookies you can get in a tin except only elevated because of the orange zest. the only thing i’ll do different next time is to roll the cookies in coarse sugar or maybe even some orange sugar instead of the cornmeal. the cornmeal crust wasn’t necessary to me and in fact i found it to be just a little too much. i think the sugar crust would be better. but hey. they were good either way.


recipe from: martha stewart’s cookie cookbook