Oh, what a pretty orange the blood orange is!
There's a season for them (December - May) and it's almost over,
but I called Fresh Market and they still have them. Take advantage while you can.
I'm making a blood orange infused olive oil cake accented with fresh berries along with some pretty whipped cream highlighted with blood orange juice.
The olive oil is available at Outer Banks Olive Oil Company at MP 6 in Kill Devil Hills.
The olive oil is available at Outer Banks Olive Oil Company at MP 6 in Kill Devil Hills.
Rosie's Blood Orange Cake
2 TB unsalted butter
1/4 cup packed light brown sugar
2 blood oranges
1 1/2 cups flour
3/4 cup semolina flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp cardamom
1/2 cup blood orange infused oliveo il
1/2 cup ricotta
3/4 cup sugar
3 eggs
1 tsp vanilla extract
2 TB blood orange zest
Heat oven to 350°.
Butter an 8"-round cake pan.
Melt butter in small sauce pan over medium heat. Add brown sugar, stirring until sugar melts, about 4-5 minutes. Press mixture into bottom of prepared cake pan.
Slice oranges into 1/4-inch rounds and arrange in single layer on top of brown sugar mixture.
In a bowl, sift flour, semolina, baking powder, salt, and cardamom.
In bowl of stand mixer with whisk attachment, combine blood orange infused olive oil, ricotta, and sugar, mixing about 3 minutes until smooth and well-combined. Beat in eggs, one at a time. Add vanilla and a tablespoon of orange zest.
Fold in dry mixture by hand in 3 additions until just mixed.
Spoon batter into pan, spreading evenly.
Bake 25-30 minutes or until a toothpick inserted in the center comes out clean, rotating pan halfway through baking.
Let cool in pan 15 minutes, then run a knife around the edges to loosen and invert onto serving dish.
Serve with homemade whipped cream brightened with fresh blood orange juice mixed in. In a chilled bowl with chilled beater, whip 1 cup heavy cream with 3 TB sugar. When soft peaks form, add in 1 tsp vanilla extract. Beat in a few tablespoons of blood orange juice until you get a pretty pink whipped cream.
For serving, drizzle more orange juice over cake slices. Add whatever berries you have and sprinkle with orange zest.
2 TB unsalted butter
1/4 cup packed light brown sugar
2 blood oranges
1 1/2 cups flour
3/4 cup semolina flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp cardamom
1/2 cup blood orange infused oliveo il
1/2 cup ricotta
3/4 cup sugar
3 eggs
1 tsp vanilla extract
2 TB blood orange zest
Heat oven to 350°.
Butter an 8"-round cake pan.
Melt butter in small sauce pan over medium heat. Add brown sugar, stirring until sugar melts, about 4-5 minutes. Press mixture into bottom of prepared cake pan.
Slice oranges into 1/4-inch rounds and arrange in single layer on top of brown sugar mixture.
In a bowl, sift flour, semolina, baking powder, salt, and cardamom.
In bowl of stand mixer with whisk attachment, combine blood orange infused olive oil, ricotta, and sugar, mixing about 3 minutes until smooth and well-combined. Beat in eggs, one at a time. Add vanilla and a tablespoon of orange zest.
Fold in dry mixture by hand in 3 additions until just mixed.
Spoon batter into pan, spreading evenly.
Bake 25-30 minutes or until a toothpick inserted in the center comes out clean, rotating pan halfway through baking.
Let cool in pan 15 minutes, then run a knife around the edges to loosen and invert onto serving dish.
Serve with homemade whipped cream brightened with fresh blood orange juice mixed in. In a chilled bowl with chilled beater, whip 1 cup heavy cream with 3 TB sugar. When soft peaks form, add in 1 tsp vanilla extract. Beat in a few tablespoons of blood orange juice until you get a pretty pink whipped cream.
For serving, drizzle more orange juice over cake slices. Add whatever berries you have and sprinkle with orange zest.
Heat the butter and brown sugar mixture, melting the sugar.
Pour into prepared cake pan.
Slice the blood oranges.
Arrange the blood orange slices on the brown sugar mixture.
Fill in with extra orange pieces.
Fold sifted dry ingredients into olive oil, ricotta, sugar, and egg mixture.
Pour batter on top of base.
Smooth top.
Bake and cool.
Invert onto serving platter.
Ooooh... Pretty!
Serve with whipped cream with blood orange juice, orange zest, and blackberries.
I poured some extra blood orange juice over the slices for more oomph.
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