Blood Orange Cake

The citrus this winter has been unbelievably good, with my personal favorite being the blood orange (a less-acidic, deep red variety of the fruit). I’ve been buying three-pound bags at our farmer’s market and juicing or snacking on them but have wanted to incorporate them more into my cooking. This cake uses their zest and juice in three different steps and really highlights the orange’s unqiue flavor. I love the bright pink color of the glaze, which makes it perfect for Valentine’s Day or a girly birthday party.

Blood Orange Cake:*

• Butter a loaf pan, then sprinkle in flour and tap out any excess. Set aside.
• Combine the zest of 2 blood oranges with 1 c. sugar in a bowl and use your fingers to rub together and release any orange flavor.**
• Whisk in 1/2 c. mild olive oil until smooth, then whisk in 2 eggs, one at a time.
• Stir in 2 tbsp. orange zest and 1/3 c. Greek yogurt and whisk until smooth.
• Meanwhile, stir together 1 1/2 c. all-purpose flour, 1 tsp. baking powder, 1/2 tsp. kosher salt, and 1/4 tsp. baking soda in another bowl.
• Slowly add the flour mixture to the wet ingredients and stir until just combined.
• Pour batter into prepared loaf pan and place in a 350F oven for 45-60 minutes, or until a skewer inserted in the middle comes out clean.
• Let cake cool for 10 minutes, then remove from pan and place on a baking rack.
• Meanwhile, heat 1/4 c. blood orange juice and 2 tbsp. sugar in a small pan until sugar is melted, about 3 minutes.
• Poke holes into the cake and pour the blood orange syrup on top.***
• Let cake cool completely, at least an hour, then combine 3/4 c. powdered sugar with 2 tbsp. blood orange juice in a small bowl.
• Pour glaze over the cake and let harden, about 20-30 minutes.
• Slice and serve.

Serves eight-ten

*Adapted from a recipe from the Smitten Kitchen cookbook.

**The sugar should be moist and have a slight orange color.

***At this point, the cake can be kept in an airtight container and glazed the next day.