Blood Orange Pound Cake Food

BLOOD ORANGE POUND CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.
• Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.
• To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

BLOOD ORANGE ROSEMARY POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly spray a 6-cup (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pan with nonstick baking spray.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add in the eggs and egg yolk one at a time, mixing after each addition. Turn the mixer to low and gradually add the flour and salt. Slowly add the blood orange soda, mixing until combined. Scrape the sides, add the rosemary and zest in one of the blood oranges. Mix again for about 30 seconds.
• Scoop the batter into the prepared pan, spread evenly and place onto a baking sheet. Tap the baking sheet on the counter top to allow air bubble in the batter to escape. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool completely in the pan.
• Meanwhile make the glaze: Zest the second blood orange and then juice it into a small measuring cup. Add the powdered sugar, orange zest and 2 tablespoons of the blood orange juice to a mixing bowl and whisk until the glaze is thick but pourable, adding an extra tablespoon of blood orange juice to thin if needed. Remove the cake from the loaf pan to a baking rack set over a baking sheet, drizzle the glaze over the cake and let set.

BLOOD ORANGE POUND CAKE

Steps:

• Set oven to 350F
• Mix the dry ingredients together and set aside.
• Measure the orange juice in a glass measuring cup and then fill to the 1/2 cup mark with buttermilk. Add the zest, extract and vanilla paste. Set aside.
• Cream the butter and sugar together until light and fluffy. Beat in the eggs.
• Alternately add the dry ingredients along with the wet, to the butter mixture, beginning and ending with the dry. Don't over mix.
• Turn batter into a buttered and floured loaf pan. I lined the pan with a piece of parchment paper to make it easier for me to lift it out.
• Bake for about 55 minutes to an hour, until a toothpick comes out clean.
• Cool for 10 minutes in the pan, then turn out to a rack.
• When the cake is mostly cooled, glaze with the Blood Orange Glaze.
• To make the glaze, mix the sugar with enough of the juice to create a nice glaze consistency. Add in the extract, if using. Spread or drizzle on the cooled cake. If your glaze is too thin, you will lose a lot of it to 'run off'. I like to make it on the thick side and spread it with a knife or spreader.

VEGAN BLOOD ORANGE POUND CAKE

Steps:

• Preheat your oven to 350°F or 180°C.
• Grease and flour a 9x5 loaf pan and set it aside.
• In a small pot, warm the almond milk with 1 tsp lavender for 5 minutes on low heat. Allow the milk and lavender mixture to cool, then drain of the lavender. Discard the used lavender, and reserve the almond milk aside.
• In a bowl, combine all the dry ingredients with a whisk; the flour, orange zest, baking powder, baking soda and salt.
• In a separate bowl, combine the sugar, almond milk, coconut oil, apple sauce, 2 tbsp blood orange juice, apple cider vinegar, and vanilla.
• Create a well in the bowl with the flour mixture, pour in the liquid mixture and mix until it is just combined. Do not over mix!
• Pour the cake batter into the prepped loaf pan, and bake in the preheated oven for 50- 55 mins or until a skewer inserted in the middle of the cake come out clean.
• Allow the cake to cool for 5 minutes then remove from the pan.
• While the cake is cooking in the pan, pour 1 tsp blood orange juice into the 4 tbsp of powdered sugar. This will be the glaze for the loaf cake.
• While the cake is still warm but out of the pan, glaze with the blood orange juice and icing sugar glaze.
• Allow the cake to cool completely for 20 minutes then serve.

10 BEST WAYS TO USE BLOOD ORANGES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a blood orange recipe in 30 minutes or less!

BLOOD ORANGE POUND CAKE

Steps:

• Preheat oven to 350F (175C). Butter and flour a 9" x 5" (23cm x 13cm) loaf pan and set aside.
• In the bowl of an electric mixer beat together the butter and sugar until fluffy. At least 5-7 minutes, it should look like whipped cream! This will get you the best texture.
• Add eggs 1 at a time, beating in between each addition. Add vanilla and orange zest beat to combine.
• In a medium bowl whisk together the flour, baking powder, and salt.
• Add the flour mixture to the butter mixture, in thirds, alternating with the sour cream, until both are incorporated.
• Transfer batter to the loaf pan, smooth out the top and bake for 45-50 mins until a toothpick comes out clean.
• Allow the cake to cool completely before releasing it from the pan. Place cake on a cooling rack, fitted into a sheet pan, to catch the glaze when the cake is frosted.
• For candied oranges:
• Slice 2 oranges into 12 orange wheels (1/4" thick) each orange should give you 6 wheels.
• In a large sauté pan combine sugar and water, simmer mixture until translucent and bubbling. Add oranges in a single layer. Simmer oranges for 3-4 mins each side and then transfer to a cooling rack (with a rimmed sheet pan underneath) to catch the drippings.
• For glaze:
• Squeeze the oranges that were striped of the zest for the cake, into 3 tablespoons of juice.
• In a small bowl add powder sugar through a fine sieve to remove clumps. Then and juice, whisk until smooth.
• Spoon glaze over the top of cake, allowing it to drip over the sides of the cake. Garnish with 2 rows of candied oranges, overlapping slightly to create a decorative design (alternate colors too, lighter with darker etc)
• Place cake on a platter, garnish either side with fresh mint or orange blossom if you have them, and slice into thick slices. Serve with homemade whipped cream. Enjoy!
• For whipped cream, place everything in an electric mixer and whip on high until soft peaks form.

BLOOD ORANGE POUND CAKE RECIPE

Steps:

• Preheat oven to 300 degrees F. Grease a 6-cup bundt pan with cooking spray. Set aside. In a medium bowl, mix together the all-purpose flour, salt and baking powder. Set aside.
• To the bowl of a stand-up mixer with the paddle attachment (you can also do this in a medium bowl with an electric hand mixer), add the softened butter, sugar and blood orange zest; beat for about 5 minutes, until pale in color. Mix in one egg at a time, being sure each egg is incorporated before adding another. Turn mixer to high and beat for 2 to 3 minutes, until light and fluffy. Add the vanilla extract and mix.
• Fold flour mixture into butter mixture, alternating with the milk, beginning and ending with the flour. Pour the pound cake batter into the prepared bundt pan and transfer to the oven to bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.
• While the pound cake is cooling, whisk together the powdered sugar, blood orange juice and milk. If glaze is too thick, add the additional tablespoon of juice. Pour the glaze over the cooled cake and garnish with blood orange slices.

UPSIDE-DOWN BLOOD ORANGE CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch round cake pan.
• In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
• Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
• In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
• Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.

ORANGE POUND CAKE

Steps:

• Heat oven to 325 degrees. Grease and flour a tube pan. Set aside.
• Sift flour, baking soda and salt into a medium bowl.
• Using a stand or hand mixer, beat butter at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each egg is added.
• Beat in orange juice.
• With the mixer on low, add in dry ingredients. Mix until blended. Add in sour cream, and orange zest mixing until just incorporated. Do not overmix.
• Pour batter into the prepared cake pan and bake for approximately 1 hour and 20 minutes. Test cake with a wooden skewer - the cake is done when the skewer comes out clean. Let cake cool in pan on rack 15 minutes. Use a knife to run around the edge of the cake pan to loosen cake. Turn out cake onto a plate or stand.
• When cake has cooled completely, mix together confectioners sugar and orange juice then drizzle over cake. Serve.