Wednesday, March 19, 2014

Blood Orange Pound Cake

 As promised, I am continuing on my obsession with blood oranges. Unfortunately, this is the last post. L I think I did pretty good job considering I only grabbed a {large} handful of them!  I made a Blood Orange Poppy Seed Cake and many, many Blood Orange Magaritas.  Yum!!   I am already excited for next year-I have a list of things I want to make already!

I am still in awe of their beauty. So unique, and elegantly beautiful.  I really wish we could grow our own trees here but sadly, we wouldn't have any luck.

This is my first pound cake-and it was a good one at that!  It is incredibly moist and full of flavor.  It is also quite light & airy.  I may have poured the blood orange sauce when it was still too warm, thus why the sauce is not as visible in the photos.  No matter-it does add moisture to the cake. Great for get togethers and entertaining guestsJ

Blood Orange Pound Cake

Makes 1 pound cake

INGREDIENTS

1¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher or sea salt

½ cup (1 stick) unsalted butter, at room temperature

1 cup (200g) sugar

finely grated zest of 1 blood oranges

2 large eggs, at room temperature

½  cup (120ml) buttermilk

¼ cup (60ml) fresh blood orange juice

for the sauce:

3 tablespoons (45ml) fresh blood orange juice

1/2 cup confectioners’ sugar

DIRECTIONS

Preheat the oven to 325 degrees. Grease a 8.5in X 4.5 inch loaf pan.

In a small-medium sized bowl, whisk together the flour, baking powder and salt until well combined and set aside.

In the bowl of a standmixer fitted with a paddle attatchment, beat together the butter, sugar & blood orange zest until light and fluffy, approximately 2 minutes. Scrape the sides of the bowl to ensure it is fully incorporated. Beat in the eggs, one at a time until blended.

Mix in the flour mixture, about 1/3, then buttermilk, then flour, and finally, the blood orange before adding in the remainder of the flour. Scrape down the sides of the bowl.

Pour the batter in the prepared pan. Bake for approximately an hour or until a toothpick comes out clean when inserted in the center. Cook for about 20 minutes, then remove from the pan.

Cool completely.

After the cake is cool, whisk together the blood orange and confectioner’s sugar until smooth. Spoon over the pound cake or serve alongside.

Source: minimally adapted from White on Rice Couple