They reach out to you…..
like brilliant sons.
Silent and sleepy
in the aisle
of imported fruit.
They call to your amazement-
these prodigals far from home.
But, this is not Italy.
No Alimentare here.
Poem in part by ari’ anna arena (click here for full poem)
Enchanted….seduced…far-away-longings…These are all brought about each late winter when the “Moro Blood Oranges” begin to show up in the markets. I can never resist them.
This week I turn to musings about pound cakes (doesn’t the name sound fattening?).
Recently on a photo shoot for Relish Magazine I baked a couple of pound cakes using no butter, just olive oil. They were delicious & absolutely moist, dense & sturdy, yet delicate in flavors & texture…lower in fat…here is my version using Blood Oranges.
“Blood Orange & Olive Oil Poundless Pound Cake for Waltzing into Spring”
Ingredients for cake: 1 cup self-rising flour, 1/2 cup self-rising yellow cornmeal, pinch of salt, 1 cup plain Greek yogurt, 3/4 cup brown sugar, 3 eggs, 1 tsp vanilla extract, 2 generous Tbsps. finely chopped Blood Orange rind, 1/3 cup olive oil, 1/3 cup freshly squeezed Blood Orange juice
Ingredients for glaze: 1/2 cup Blood Orange juice & 1/2 cup powdered sugar
1. Preheat oven to 350 degrees. Grease a standard loaf pan. Line with two sheets of parchment paper cut to fit…overlapping in the bottom of the pan.
2. Whisk together the self-rising flour & self-rising cornmeal & salt.
3. Whisk together the yogurt, sugar, eggs, vanilla, chopped rind & olive oil. (or use a stand mixer). Add the flour mixture, blend well. Scrape batter into prepared loaf pan. Bake for about 50 minutes or until a cake tester comes out clean. Remove to a wire rack.
4. While cake is baking, make the Blood Orange Glaze. Put juice & powdered sugar in a small saucepan, stir well, bring to a low boil and remove from heat. While cake is still warm poke holes in top with a skewer. Drizzle glaze by spoonfuls over cake until half of glaze is used, allowing glaze to soak into the cake through the holes.
5. Remove cake from pan when cooled somewhat using the edges of the parchment paper to lift.
Serve sliced with additional glaze drizzle if desired.
Tip: One of favorite simple things to do with slices of Blood Oranges is to dip the edges in Turbinado sugar & eat!
Add sugar dipped wedges of Blood Oranges to the rim of a cup of tea. Just squeeze juice into tea & stir.
A short, sweet season is close to the end…until next year my beauties!