Blood Orange Layer Cake Recipes

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.

BLOOD ORANGE LAYER CAKE

Steps:

• Preheat oven to 375°.
• Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper.
• Coat wax paper with cooking spray.
• Combine eggs, vanilla, melted butter, and salt in a bowl.
• Beat with a mixer at high speed 2 minutes.
• Gradually add 1/2 cup granulated sugar, beating until mixture is thick and pale.
• Gently fold flour into egg mixture, 1/4 cup at a time.
• Spoon batter into prepared pan.
• Bake at 375° for 20 minutes or until cake springs back when touched lightly in center.
• Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
• To prepare filling, place a colander in a 2-quart glass measure or medium bowl.
• Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
• Spoon yogurt cheese into a large bowl; discard liquid. Add honey to yogurt, stirring well with a whisk.
• Combine cream and powdered sugar in bowl, beat with a mixer at high speed until soft peaks form.
• Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture.
• Cover and chill 15 minutes.
• Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes.
• Reserve half of the sections; roughly chop remaining sections. Cover and chill.
• To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk.
• Reduce heat; simmer until reduced to 1/4 cup.
• Remove from heat; cool.
• Split cake in half horizontally using a serrated knife (I use unwaxed dental floss) place bottom layer, cut side up, on a plate.
• Brush with 2 tablespoons syrup.
• Spread with half of yogurt mixture, leaving a 1/4-inch border.
• Sprinkle chopped blood orange mixture mixture evenly over yogurt mixture.
• Top with the remaining cake layer, cut side down. Brush the top layer with remaining syrup; spread with remaining yogurt mixture.
• Top cake with reserved whole orange sections.

ORANGE LAYER CAKE

Steps:

• For Cake: Preheat oven to 375°F Grease and flour 2 8-inch round cake pans. Cream butter and sugar. Add orange peel. Sift together the flour, baking powder, baking soda and salt. Combine the water and orange juice. Add to creamed mixture, alternating with dry ingredients, beating well after each addition. Beat egg whites to stiff peaks. Fold into batter. Pour into prepared cake pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool for 5 minutes on racks. Remove cakes from pans and cool completely. When cool, spread with filling and frosting.
• For Filling: In medium saucepan, combine sugar, cornstarch, orange rind and salt. Gradually blend in orange juice, water and egg yolks. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in butter until melted. Cool before spreading between cake layers.
• For Frosting: Cream the butter. Add the confectioner's sugar, orange rind, salt and 4 tablespoons of juice. Beat until spreading consistency, adding more juice if needed. Spread on sides and top of cake.