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.
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.
“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!
33 thoughts on ““Blood Oranges, Poundless Poundcakes & a Poem””
How lovely–light, not too sweet, and so pretty. I love blood oranges.
Thanks so much for stopping by Rivertree.
There is no doubt in my mind that this is just as delicious as it is pretty… Lovely photos… wonderful recipe! Even though I’m not a zombie..I love this. 🙂
No zombies at this house either…..I think! This is really a good basic easy poundcake recipe. Thanks so much for stopping by.
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?
Bloody Hell that looks Good
I wish you were not across “the pond” in Amsterdam so that you could have enjoyed this little cake of love! I will make you one when you come home.
That was my dose of “pretty of the day”. I wish blood oranges were available in India too.
PS- Does it (blood orange) taste very different from orange? Is it milder/more acidic than normal orange?
Hello and thanks for stopping by and your good questions about Blood Oranges. They are just a bit different from most “normal” oranges. They are sweeter and less tart. Less acidic I would say. The color is just so fantastic and the juice is
a softer/gentler taste.
Thanks for writing back Teresa!
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.
Wowwwww, all those recipes look AMAZING! I loooove blood oranges.
That. Pound. Cake. Looks. DELICIOUS!
Obviously I too love Blood Oranges…I await their arrival each winter with great anticipation and adoration. Thanks leaving a comment and for dropping by.
Well thank YOU for the fabulous recipes! 🙂 I never really knew how to cook with blood oranges, aside from mimosas and just straight eating them 🙂
each year, I look forward to your blood orange creations. the colors are so vibrant, the dishes enticing.
I am obviously just crazy about the color most of all. I just an transfixed every time I cut one open. Thanks for stopping by Nance.
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.
i would give a pint or two for this cake and coffee on a yon sunday morn.
When you come again my dear we will partake of something just as delicious and homemade just for you. Til then….
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!!
Thanks so much Selma. I have been enjoying your blog so much.
That is such a lovely thing to read Teresa – thank you; I feel the same about yours with the added bonus of enjoying your gorgeous photos x
My goodness, this cake looks divine!! I can just imagine how tangy, sweet and moist it must be. And simply gorgeous photos too! Wonderful post – thanks so much for sharing!
I made this the other day–delicious! thanks!
Hi, i think that i saw you visited my site thus i came to “return the favor”.I am attempting to find things to
improve my website!I suppose its ok to use a few of your ideas!!
Reblogged this on Royal Graffiti.