Blood orange season is over. It’s a winter thing. And yet, here we are.
I also just bought a coat rack for all of our parkas, now that spring is upon us. Lol.
Better luck next year, Becca.
But then again, it’s Chicago, and it was only thirty-somethin degrees when I woke up this morning, and as far as I’m concerned, that is a polar temperature so…maybe this is all justified.
So here’s this cake! It’s my friend Jane’s birthday, so I had to make a cake, as is my custom for my friends’ birthdays. Normally I would do something in the area of a chocolate or vanilla cake with buttercream for people’s birthdays – would hate to RUIN some picky eater’s birthday with one of my wild flavor combination – but I went out on a limb here and tried something a little less conventional, and I think it really worked.
Cardamom is absolutely my #1 favorite spice, and I’ve wanted to make something with blood oranges for months, mostly because of that fantastic PINK color you’re seeing there in that glaze. I mean LOOK at that GLAZE! If you didn’t know better, you’d think there were tons of those atrocious red dye chemicals in there, but THINK AGAIN, that is all natural PINK!
And this thing is really moist, which is really the most important factor of a fantastic cake recipe. Give it a try!Print
This is a SUPER moist, citrus-y olive oil cake that will fill your house with the scent of cardamom. The glaze is a rich citrus flavor with an all-natural, bright pink color.
- 1 1/3 cups olive oil
- 3 eggs
- 1 1/3 cups buttermilk
- 1/3 cup blood orange juice
- zest of two blood oranges
- 1 13/4 cups white sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- 3 blood oranges, sliced paper thin*
- 2 Tablespoons blood orange juice
- 2 cups confectioners sugar
Preheat oven to 325 degrees. Line the bottom of a springform pan with parchment paper. Grease the pan and parchment paper with oil.
Combine the wet ingredients in a large mixing bowl.
In a separate bowl, combine the dry ingredients, except the oranges. Mix the dry ingredients into the wet ingredients until just combined.
Line the bottom of the springform pan with the thinly sliced oranges. Pour the batter over the layer of oranges.
Bake the cake at 325 degrees for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for a few minutes before releasing it from the springform pan and flipping it onto a plate or cake stand, so that the sliced oranges are on top.
To make the glaze, combine the blood orange juice and confectioners sugar. After the cake has cooled completely, pour it over the top.**
*It’s pretty if you keep the orange rinds on, but if they are quite thick, it is better to cut them off, or they may create a bitter flavor.
**I suggest waiting to pour on the glaze until you cut the cake you you can see both the pretty orange rounds AND the lovely pink glaze.
- Category: Cakes
- Method: Baking
Keywords: cake, blood orange, orange, citrus, cardamom, upside down, pink, baking, winter