“Blood Oranges, Poundless Poundcakes & a Poem”

Blood Orange

Blood Oranges

They reach out to you….. 

…..Glow 

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.

In posts from the past, “Blood Orangecello & Bootlegging” and “Bloody Sweet Orange Tartlets”, I have proclaimed my devotion to this most exotic & engaging citrus.

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.

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“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

Blood Orange Peel

Juicing Blood Oranges

Chopped Blood Orange Peel

Directions:

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.

Blood Orange Poundcake BatterBaked Poundcake Blood Orange

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.

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Blood Orange Glaze

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.

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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.

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A short, sweet season is close to the end…until next year my beauties!

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31 comments

  1. Oh my goodness, I could eat through the screen. I remember your beautiful blood orange tart. You are reminding me to look for these beauties. As for pound cake, I prefer it over iced cakes. I made a lemon olive oil cake this weekend and yes olive oil is good in cakes. I wonder what a blood orange olive oil could do for a cake. As always thanks for the gorgeous share.

    • Lemon Olive Oil cake sounds just divine as well. I wonder why it took us so long to realize that olive oil is great in cakes and cookies? I have some yummy lemon infused olive oil that would be wonderful in a cake I bet?

  2. Nancy

    That looks amazing. Now you have me craving blood orange poundless poundcake! My favorite used to be lemon poppyseed, but this is so much more exotic.

    • Oh how great to hear from you my NYNancyFriend! This is just so good with the little bit of crunchy cornmeal and the blood oranges/rind chopped & juice is just so good. The recipe is muy easy.

  3. Oh yum, I can’t wait to try your delicious poundcake…it sounds delicious. I haven’t tried baking a cake with just olive oil but I have eaten them in restaurants and they are delicious.

    • Karen the great thing about cakes with olive oil is that they stay so incredibly moist for days. Also you can use an olive oil with a hint of lemon, or apple and that just adds to the flavor. Try it and let me know how it comes out. Thanks for stopping by as always.

  4. We seem to be thinking along the same lines, Teresa – I’ve just posted a Blood Orange Pound Cake recipe using buttermilk and brown sugar! Yours looks gorgeous though. Brown sugar make for quite a dark cake – delicious but not that photogenic!!

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