Blood Orange Tea Cake
Food
Audio By Carbonatix
Por Aimee McCullough, editor in chief
Blood Orange Tea Cake
Ingredients:
For the cake:
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (dark or light)
- zest of one blood orange
- 1oz blood orange juice (from about half the orange)
- 2 eggs
- 1 tsp vanilla
- 1 cup creme fraiche or sour cream
- 1 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2-1 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
For the glaze:
- remaining blood orange juice
- 1/2-1 cup powdered sugar
A few notes on making this:
- I love making this cake in winter around Valentine’s Day, when blood oranges are in season. It’s bright, citrusy, and pink— So festive for the holiday!
- Zest and juice an entire blood orange. Use half of the juice in the cake, and the other half in the glaze. You can add extra powdered sugar if the glaze is too runny.
Instructions:
- In bowl of stand mixer, cream the butter and sugars. Add in the zest and beat until just combined.
- Add the eggs, beating to combine. Then add the vanilla and blood orange juice.
- In a separate bowl, whisk together all of the dried ingredients. Alternately add dry ingredients and crème fraiche to the butter/egg mixture, about 1/3 of a cup at a time until just combined.
- Pour into a greased and floured 8" or 10" cake pan and bake 35-40 minutes at 350F until a toothpick inserted into the middle comes out clean.
- Allow to cool and make the glaze by combining the remaining blood orange juice with powdered sugar. Start with 1/2 cup and then add more until it is pourable but not too thin.
- Pour over the cooled cake and decorated with blood orange slices or sprinkles if desired.
- Enjoy! This cake will last 3-4 days easily at room temperature in an airtight container.
