Make it now!! It's Blood Orange and there is no really no better way to take advantage of this flavored citrus. A hint of cardamom add the perfect background of spice and pairs perfectly with the Blood Orange.
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- zest of one blood orange (about 1 1/2 tbsp)
- 2 tbsp blood orange juice
- 2 eggs
- 1 tsp vanilla
- 1 cup sour cream
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 – 1 tsp cardamom (depending on how spicy you want the cake, I usually use 3/4 tsp)
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Blood Orange Glaze:
- Juice of 1 blood orange (minus the 2 tbsp you use for the cake)
- a few drops vanilla extract
- 1 1/2 – 2 cups Icing Sugar (approx – add more as needed)
Pre-heat oven to 350 degrees and grease a 10 inch cake pan.
In a large mixing bowl, cream together butter, sugars and orange zest until pale and fluffy. Add in eggs, one at a time, beating well after each addition. Scrape down the sides of your bowl and add vanilla extract and orange juice. Beat until fluffy; 1-2 minutes.
Whisk together flour, salt, baking soda, baking powder, cinnamon and cardamom to combine. Add in 1/3 of the flour mixture to the wet ingredients and mix on low to just combine. Add in 1/2 of the sour cream and mix until just combined. Repeat this process with the remaining flour and sour cream ending with the last 1/3 of flour mixture. Scrape down the sides of the bowl and beat on low speed until there are no lumps in your batter, but don’t over-mix.
Pour batter into prepared cake pan and place on the center rack of your oven to bake for 35-45 minutes or until the center of the cake is set to the touch or a skewer comes out clean when inserted in the center. Remove from oven and allow to cool for 20 minutes in the pan before turning out onto a wire rack and allowing to cool completely to room temperature.
Meanwhile prepare your glaze. Whisk together orange juice, vanilla and icing sugar until smooth and creamy. You want it to be a thick, yet pourable consistency. Once your cake is cooled completely pour glaze on the top of the cake and allow glaze to drip over the edges. Decorate with dried blood orange slices and sugared rosemary (if desired) enjoy!
To Make Sugared Rosemary :
Dip fresh rosemary sprigs into a cup with water. Drip off excess and set on a parchment lined baking sheet. Generously sprinkle the wet rosemary sprigs with sugar, flip them over and repeat. Allow to dry for about an hour or more.
Dried Blood Oranges:
Preheat oven to 220F degrees and line a baking sheet with parchment paper.
Thinly slice 1-2 blood oranges (depending on how many slices you want) and lay them on the parchment paper. Generously dust each slice with icing sugar, flip and repeat. Bake for about 2- 2 1/2 hours or until dried out. Remove from the oven and allow to cool completely before decorating your cake.
Recipe from The Sweet and Simple Kitchen
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