Blood Orange Mimosa Cake Recipes

BLOOD ORANGE MIMOSA CAKE

Steps:

• Heat oven to 315 degrees F. Spray a 10-cup bundt pan with nonstick baking spray.
• In the bowl of a stand mixer, combine the sugar with orange zest. Using your fingers, rub the zest into the sugar until fragrant.
• Add the butter and salt to the bowl and cream together with sugar. Beat on medium-high for 7 minutes, until butter is pale yellow and fluffy. Add the eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
• Reduce speed to low and slowly add the flour in two batches, mixing each time until just combined. Do not overmix.
• Pour the Moscato and mix until just combined.
• Pour the batter into the prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for at least 10 minutes before inverting onto a serving plate. Let cool to room temperature.
• In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat. Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool completely
• In a small bowl, whisk together all the ingredients until it's pourable.
• To assemble cake, poke holes all over the cooled cake with a skewer or fork. Pour the simple syrup over the cake so it's absorbed. Repeat again (it's a lot of syrup and you don't have to use it all but the cake is delicious with it.)
• Finally drizzle the glaze over the cake and let it set for 10 mins.

BLOOD-ORANGE MIMOSAS

Steps:

• In a pitcher gently stir together Mimosa ingredients.

BLOOD ORANGE MIMOSA

Steps:

• Dip the rims of 4 champagne flutes in water. Dip into sanding sugar to coat the rims.
• Divide Champagne among the flutes. Pour 2 tablespoons pineapple juice and 2 tablespoons blood orange juice into each. Top mimosas with orange liqueur.