It is February at Food on Fifth so it is time for another Blood Orange recipe. In past years I have shared “Tiny Blood Orange Curd Meringue Tartlets to Celebrate Lunar Eclipses”, “Blood Oranges, Poundless Poundcakes & a Poem”, “Blood Orangecello & Bootlegging” and “Bloody Sweet Orange Tartlets” all using the crimson jewel of the citrus world, the Blood Orange.
My grandson, Baylor, was hanging out at our house recently. I suggested we make a cake with the blood oranges piled on my kitchen counter. I had some almond flour and lots of eggs left over from a photo shoot so this is where we started. I zested 2 of the blood oranges, passing them to Baylor who juiced them. I showed him how to separate eggs…yolks from the whites and he was an instant pro. I have to say it is fun to have a “sous chef” around to help out! We talked a lot while we worked, about cooking and life, family and the future.
The week before was my birthday week and these white roses, which were a gift, looked so beautiful against the dark background and the blood oranges. Baylor also acted as my photo assistant! He has been around studios and photo shoots his entire life so he pretty much knows what to do.
While the cake was baking I sliced 2 additional blood oranges, adding them to a skillet sprinkled generously with sugar set over medium low heat to candy. When ready I placed them on a cooling rack to drain.
Here is the cake still warm from the oven with the candied blood orange slices added to the top.
A bit of powdered sugar is always magical.
A very moist almond cake with the aroma and flavor of blood oranges. Baylor got the first piece and a few other slices to take home. Truly a cake made with love! Really isn’t this what February 14th is all about?
Blood Orange Sponge Cake topped with Candied Blood Orange Slices
Ingredients:
- 1 1/2 sticks unsalted butter, room temp
- 1 cup of superfine sugar
- 6 eggs, separated
- zest of 2 blood oranges
- juice of 2 blood oranges
- 2 cups almond flour
- 1 cup all purpose flour
- 2 additional blood oranges sliced for candying
Directions:
- Preheat oven to 375 degrees. Grease & flour a 9 inch round springform pan.
- Cream the butter and sugar together using a stand or hand mixer.
- Add egg yolk, blood orange zest & blood orange juice & mix well. Scrape down sides of pan when needed.
- In another bowl whisk egg whites until soft peaks form. Add to the egg yolk mixture.
- Whisk together the almond & all-purpose flours & fold into the egg mixture.
- Scrape batter into the springform pan. Bake for 10 minutes.
- Turn oven down to 325 degrees & bake for another 35-40 minutes or until middle is set.
- Place cake in pan on a cooling rack for 20 minutes. Remove pan sides.
- While cake is in the oven place the slices of 2 blood oranges in a flat bottom pan and sprinkle with 1/2 cup granulated sugar over medium low heat to candy the slices. When blood orange slices are candied place on a wire rack over a baking sheet to cool.
- Top cake with candied blood orange slices and any syrup left in the pan. Serve as is cut into slices. A sprinkling of powdered sugar is also very nice.
