Blood Orange Loaf Cake
 
 
Author:
Serves: 12
Ingredients
  • Cake:
  • ¾ cup cake flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plus 2 TBSP granulated sugar
  • 4 large eggs, at room temperature
  • 2 TBSP grated blood orange zest
  • 2 TBSP freshly squeezed blood orange juice
  • 2 sticks (1 cup) unsalted butter, melted and cooled
  • ¼ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • Syrup:
  • 3 TBSP granulated sugar
  • 3 TBSP freshly squeezed blood orange juice
  • Candied orange slices
  • 1 blood orange, preferably organic
  • ½ cup granulated sugar
  • ½ cup water
  • Glaze:
  • 1 cup confectioners’ sugar
  • 2-3 TBSP freshly squeezed blood orange juice
Directions
  1. Make the cake: Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside. In a large bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the sugar, eggs, orange zest and orange juice on medium speed until it is well mixed, about 2-3 minutes. Turn the mixer down to low and add in the melted butter. Then slowly add half of the dry ingredients until just combined. Add the Greek yogurt and vanilla until just incorporated. Then add the remaining dry ingredients until everything just comes together - do not over mix.
  3. Transfer the batter to your prepared loaf pan and bake in your preheated oven for 20 minutes. Rotate the pan and then turn down the oven to 325 degrees F and bake for an additional 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  4. Remove the pan from the oven and allow to cool for at least 10-15 minutes (note: if you skip this, your loaf will not hold together and you will have a big mess on your hands... this is speaking from experience!). Then remove the cake from a pan and allow it to cool completely on a wire rack.
  5. Make the syrup: In a microwave safe bowl or in a glass measuring cup, microwave the sugar and orange juice for about 45 seconds or until the sugar has completely dissolved. Set the syrup aside until ready to assemble.
  6. Make the candied orange slices: Thoroughly wash your blood orange and dry completely. Using a paring knife, cut the orange in half (width-wise, so you're cutting across the "equator" of the fruit). Using a serrated knife, cut the orange into very thin slices. Make sure to remove any seeds.
  7. In a medium saucepan, melt the sugar and water on medium-high heat until it bubbles. Add the orange slices in a single layer so no slices overlap. Turn the heat to medium low and allow the oranges to simmer for 10 minutes. Flip them (tongs are helpful here) and allow them to simmer for an additional 10 minutes.
  8. Remove the orange slices and place them on a wire rack set over a pan or parchment/waxed paper.
  9. Make the glaze: Mix the juice and powdered sugar together until it is thick but still thin enough to pour/spread. Add more juice or powdered sugar as needed.
  10. Assemble the cake: Once the cake has cooled completely, poke the top all over with a toothpick. Pour the syrup over the top of the cake. Spread the glaze on top of the cake with a spatula. Then arrange the candied orange slices on top. Allow the glaze to harden before serving.
  11. Cake should be stored in an airtight container and will keep at room temperature for about 4-5 days.
Notes
Source: Barely adapted from Annie's Eats.
http://www.annies-eats.com/2014/01/29/blood-orange-loaf-cake/
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/blood-orange-loaf-cake/