BLOOD ORANGE CAKE RECIPE RECIPES

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BLOOD ORANGE LAYER CAKE RECIPE | MYRECIPES



Blood Orange Layer Cake Recipe | MyRecipes image

Blood oranges are used three ways in this dessert: syrup made with fresh juice is brushed onto the cake's layers; chopped sections are tossed with mint as a filling; and whole sections garnish the top of the cake. You can make the layers ahead and keep them frozen for up to 2 months. Thaw at room temperature and then assemble. This cake is best served within 2 hours of assembling.

Provided by MyRecipes

Yield 12 servings (serving size: 1 slice)

Number Of Ingredients 20

Cake:
Cooking spray
4 large eggs
¼ teaspoon vanilla extract
? teaspoon salt
½ cup granulated sugar
1 cup all-purpose flour, sifted
Filling:
1 (16-ounce) carton plain yogurt
2 tablespoons honey
½ teaspoon vanilla extract
? cup whipping cream
¼ cup sifted powdered sugar
5 cups blood orange sections (about 3 blood oranges)
2 tablespoons chopped fresh mint
Syrup:
1 cup blood orange juice (about 2 blood oranges)
¼ cup granulated sugar
Garnish:
Mint sprigs (optional)

Steps:

  • Preheat oven to 375°.
  • To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
  • Combine eggs, 1/4 teaspoon vanilla, and salt in a large bowl, and beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup granulated sugar, beating until egg mixture is thick and pale (about 3 minutes). Gently fold flour into egg mixture, 1/4 cup at a time. Spoon batter into prepared pan.
  • Bake at 375° for 20 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  • To prepare filling, place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
  • Spoon yogurt cheese into a large bowl; discard liquid. Add honey and 1/2 teaspoon vanilla to yogurt, stirring well with a whisk.
  • Combine cream and powdered sugar in a medium bowl, and beat with a mixer at high speed until soft peaks form. Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture. Cover and chill 15 minutes.
  • Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes. Reserve half of the sections; roughly chop remaining sections. Combine chopped orange sections and chopped mint. Cover and chill.
  • To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat; simmer until reduced to 1/4 cup (about 15 minutes). Remove from heat; cool.
  • Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Brush with 2 tablespoons syrup. Spread with half of yogurt mixture, leaving a 1/4-inch border. Sprinkle chopped blood orange mixture

Nutrition Facts : Calories 240 calories, CarbohydrateContent 41.9 g, CholesterolContent 101 mg, FatContent 6.7 g, FiberContent 0.4 g, ProteinContent 6.1 g, SaturatedFatContent 3.4 g, SodiumContent 77 mg

UPSIDE-DOWN BLOOD ORANGE CAKE RECIPE - NYT COOKING



Upside-Down Blood Orange Cake Recipe - NYT Cooking image

In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange’s ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 12

270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature
130 grams light brown sugar (about 2/3 cup)
2 teaspoons fresh lemon juice
2 medium-sized blood oranges
122 grams fine cornmeal (about 1 cup)
65 grams all-purpose flour (about 1/2 cup)
8 grams baking powder (about 1 1/2 teaspoons)
2 grams fine sea salt (about 1/2 teaspoon)
200 grams granulated sugar (about 1 cup)
4 large eggs, at room temperature
1/3 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch round cake pan.
  • In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
  • Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
  • In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
  • Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan’s edges to loosen it; invert onto a platter and cool completely before serving.

Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 10 grams, CarbohydrateContent 63 grams, FatContent 32 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 19 grams, SodiumContent 262 milligrams, SugarContent 41 grams, TransFatContent 1 gram

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    4. Working in batches, tear or crumble the dried-out filo pastry into pieces and add to the bowl containing the yoghurt and orange mixture. Stir to prevent the sheets of filo from clumping together, then leave to soak for about 30 minutes, stirring from time to time.

    5. Prepare the sugar syrup by combining the sugar and water in a medium saucepan and bringing to a boil. When the sugar has dissolved, add the lemon juice, blood orange juice (from the zested orange), cinnamon and cloves. Bring to a boil again, then turn heat down to medium and simmer for 5 minutes. Set aside to cool, then strain into a jug.

    6. Preheat oven to 160C fan-forced (180C conventional), then line the base and sides of a 20cm round cake tin with baking paper. Cut the remaining blood orange into 5mm-thick circles and arrange them on the bottom of the prepared cake tin.

    7. Stir the soaked-filo mixture, then carefully ladle it into the tin directly over the orange slices. Bake for about 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and immediately spoon the syrup all over the top. Allow the cake to absorb the syrup and cool completely before inverting onto a cake plate. Serve with extra yoghurt on the side.

    If you like this recipe, try Kathy Tsaples' blood orange cake.

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