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Blood Orange Cake


Coulter - May 16, 2021 - 0 comments

One of the most flavorful desserts you can make!

INGREDIENTS:

  • 3 blood oranges
  • ¼ cup packed light brown sugar
  • 2 Tbsp butter
  • ¾ cup all-purpose flour
  • ¾ cup wheat flour
  • ¾ cup almond flour (or coconut)
  • 1½ tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • ¾ cup granulated sugar
  • ½ cup plain Greek yogurt
  • ½ cup Blood Orange Extra Virgin Olive Oil
  • ½ tsp almond extract
  • ½ tsp vanilla extract

DIRECTIONS:

Turn on your oven to preheat to 350°F and then line the bottom of a 9-inch round cake pan with parchment paper and coat with a 1/2 Tablespoon EVOO. Zest two oranges and set aside and then 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 and then set aside.

Place brown sugar and butter in a sauté pan and cook over low heat until the mixture melts and bubbles, 4 to 5 minutes. Spread the mixture in the bottom of the prepared pan and let it cool for a few minutes. Meanwhile, whisk flours, baking powder, and salt in a medium bowl. Beat eggs, sugar, yogurt, oil, and the reserved orange zest in a large bowl until it turns a pale yellow, about 2-3 minutes. Now we add the dry ingredients, a third at a time, beating on low speed after each addition. Then add in and continue to mix in the 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 and lastly, remove the pan and parchment paper.

Surprise some Friends or Family when you’re asked to bring an item…this cake will create many smiles!

Recipe base via: Dorothy Lane