Blood Orange Crêpe Cake Recipes

BLOOD ORANGE CRêPE CAKE

Steps:

• First, make the crème pâtissière. Put the blood orange zest and juice in a large saucepan, scrape in the beans from the vanilla pod and bring to the boil over a medium-high heat. In a large bowl, whisk together the whole eggs, yolks, sugar and cornflour for 2-3 mins until smooth. Pour the orange juice mixture over the egg mixture while whisking together to combine. Pour back into the pan and simmer, whisking constantly, for 4-5 mins until the custard has thickened. Scrape the custard into a clean bowl and cover closely with cling film, pressing it onto the surface to prevent a skin from forming. Allow to cool to room temperature, then put in the fridge for at least 3 hrs to chill completely.
• To make the crêpe batter, put the flour, sugar and 1 tsp salt in a large bowl and mix together. In a separate bowl, whisk together the eggs, three-quarters of the milk and the butter to combine. Make a well in the flour mixture and pour in the egg mixture. Whisk together into a smooth batter. Cover with cling film and leave at room temperature for 30 mins before cooking. If the batter is very thick, gradually loosen with the remaining milk until it's the consistency of double cream.
• To cook the crêpes, place a 20-25cm non-stick crêpe or frying pan over a medium heat and lightly grease with vegetable oil. Ladle a thin layer of the batter into the pan, swirl around so it's even, then tip any excess batter back into the bowl. Cook for about 11/2 mins or until lightly browned underneath, then flip and cook for a further 30-40 secs until lightly browned. Tip onto a plate lined with baking parchment. Repeat with the remaining batter and pile the crêpes on top of one another, using pieces of parchment to separate them. You should have about 20-25.
• To finish the crème pâtissière, remove the custard from the fridge and beat until loosened and smooth. In a separate bowl, whisk the cream until it holds medium peaks. Fold the cream into the custard in 3 additions until fully combined. To assemble, place the first crêpe on a serving plate or cake stand and top with a small amount (about 3 tbsp) of the crème pâtissière. Use a palette knife or spoon to spread into a thin, even layer that almost reaches the edge. Repeat with the remaining crêpes and filling until it has all been used up. Cover the cake lightly with cling film and chill until ready to serve.
• To make the caramelised orange slices, put the sugar in a big pan with 400ml water and bring to the boil. Add the orange slices and boil gently for about 20 mins or until the orange peel is starting to turn translucent. Reduce the heat to a gentle simmer and cook for 10-20 mins more or until the liquid has reduced to a thick syrup. Carefully remove the orange slices from the pan and place on a baking tray lined with parchment, and leave to cool completely. When ready to serve, top the cake with the slices. Best served on the day it's made, but will keep in the fridge for up to two days. Any leftover syrup can be used in cocktails.

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 CURD

Steps:

• Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
• Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
• Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.

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.