Saturday, December 26, 2009

Blood Orange Cake- Day 2

This marathon thing is such a rush! A big thanks to Nupur for thinking this up; blogging every day is a great way to get back into the groove. Gone are the much abused excuses of 'no time', 'I'll do it tomm' 'hit a bloggers block' and other stuff I come with to explain my procrastination. Now I wake every day knowing there is something on my to-do list that I love doing! And I love sharing this with fellow bloggers, the sense of a shared goal making this mad rush all the more fun!

Today I've got another recipe from my summer, a citrus cake to continue the sugar rush. I knew I had to taste this fruit when I heard the name, how can you resist something called a blood orange! I've never met a fruit I didn't like, but I do have this thing for the fresh, juicy and tart delights of citrus fruits. So when I saw these beautiful crimson-fleshed oranges at the farmer's market, I did something typical of me and picked up more fruits than I could count. I managed to make a serious dent in the first few days, enjoying them plain and then with my last batch made this cake.

I used Ina Garten's lemon cake recipe as a guideline for this one, simply substituting the lemon with blood orange. And yes Ina, I used only good vanilla and picked my own fruit from my massive orchard in Hamptons. Not really, but say what you will about Ina and her Hamptons, her recipes are foolproof. I also used olive oil in place of the butter, not because I worry about the calories or anything, just because I wanted to see if it works. It did, wonderfully.

1 cup olive oil
2 cups sugar
4 eggs (at room temperature)
1/3 cup grated orange zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup blood orange juice
3/4 cup buttermilk, at room temperature
1 tsp pure vanilla essence

Mix the olive oil and sugar together, then add the eggs one at a time. Add the orange zest and essence. Sift the dry ingredients- flour, baking powder, baking soda and salt and keep it. Mix the buttermilk with the juice and then add the dry and wet mixtures to the oil-sugar-eggs mixture alternately. Ina suggests doing this by beginning and ending with the flour. I followed her instructions and it sure beats dumping in the entire flour at once and then wrestling with your mixer to keep it from flying everywhere.

The batter is enough for two 8 inch loaf pans. I baked mine in one round pan and one in a bundt pan, it turned out fine. Bake at 350 degrees in a pre heated oven for 45 mins,or until a toothpick comes out clean.

Glaze and syrup

Mix 1/2 cup of the orange juice with 1/2 cup of sugar and cook it over a low heat till the sugar dissolves. Just like simple syrup. Pour this syrup on the cakes and let it absorb.
For the glaze, mix some juice with confectioner's sugar and drizzle over the cakes.

It was a moist, crumby cake with an added dimension of flavor due to the tart oranges; the crimson color of the juice staining it a shade of pretty, I'll let the picture speak. Speaking of which, the cake was demolished within seconds of taking this carefully set up picture.

Thanks guys for the comments, I'm on a vacation right now and can't wait to get back and read your posts!


Sheetal Kiran

I hear ya about those excuses ... I am always coming up with spanking new ones ... if only I put that much effort into the blog :D but now thanks to Nupur, I am very, very buzzed!

This is an absolutely amazing recipe, Manasi! I am never brave enough to substitute ingredients ... and butter instead of olive oil!! I would have thought about it, and convinced myself that I had to be an intrepid explorer in uncharted waters etc, but in the end would have chickened out :D But, now that you've tried it ... and it looks as good as this ... I HAVE to!!


Cake looks very festive and delicious.


that looks delicious


yum this looks,...simple irresistible..


Super recipe Manasi..I absolutely love citrus cakes..will definitely try this one out!


I'm happy about this marathon too, Manasi -- for all the reasons you stated! And never mind how fabulous the cake sounds -- that is some food art you've created in those two shots! Are you sure you aren't a professional photographer :)

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