Blood Orange Blossom Cake

by Kiran on January 23, 2015 · 26 comments

in Baking, Cake, Desserts

Glorious citruses everywhere. From blood oranges to meyer lemons….

So, its only natural to put it on a cake! In a cake! Or drizzle it all over a cake?! Right?

Blood Orange Blossom Cake | @KiranTarun http://kirantarun.com/food
Blood Orange Blossom Cake | @KiranTarun http://kirantarun.com/food
I went bonkers over styling this cake. And finally found a fantastic use of my favorite antique bundt cake pan. The only problem I had was with the lighting. It shifted every minute the whole time I was shooting.

Gah! It was so frustrating. Clearly, gloomy weather had to pay a visit at a very wrong time.

Blood Orange Blossom Cake | @KiranTarun http://kirantarun.com/food
Not only the lighting was bad, but the cast came in multiple colors. Sometimes, it was bright white others had a blue and orange cast thrown in.

*insert pulling my hair emoticon here*

Blood Orange Blossom Cake | @KiranTarun http://kirantarun.com/food
I just did what I could and impatiently sliced into the cake in order to bury my frustrations in a few slices, accompanied with a strong espresso.

The whole eating experience definitely lifted my mood 😀

Blood Orange Blossom Cake | @KiranTarun http://kirantarun.com/food

Print This Recipe Print This Recipe

Makes one 6 inch x 3.5 inch bundt cake

Ingredients:

Glazed blood orange:

  • 1 blood orange, thinly sliced
  • 1/4 cup sugar
  • 1/4 cup water

Cake:

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp orange blossom water
  • 2 tsp orange zest
  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Blood orange glaze:

  • 1/3 cup powdered sugar
  • 1 tbsp blood orange juice
  • 1/8 tsp orange blossom water

Directions:

  1. Add sugar, water and thinly sliced blood oranges into a skillet. Heat skillet on medium high. Once sugar melts and begins to simmer, lower heat to medium and gently soften sliced oranges until glaze thickens. This should take 8 to 10 minutes. Once done, allow to cool while preparing cake batter.
  2. Preheat oven to 350F. Lightly grease a 6 inch x 3.5 inch bundt pan. Once glazed orange slices are cool, arrange and layer it to cover the bottom of bundt pan. Set the pan aside.
  3. In a stand mixer fitter with a paddle, cream softened butter and sugar for 2 minutes on medium. Cream until butter is pale. Using a spatula, scrape the sides of stand mixer bowl whenever necessary.
  4. Add eggs one at the time to fully incorporate into the batter.
  5. Drizzle in buttermilk, orange blossom water and zest. Beat on medium-low speed until combined.
  6. In a separate bowl, sift all the dry ingredients (whole wheat flour, almond flour, baking powder & salt).
  7. With the mixer on low, add the sifted dry ingredients. DO NOT OVERMIX.
  8. Remove the stand mixer bowl and using a spatula, make a few folds to combine all the ingredients.
  9. Spread batter into prepared bundt pan that is lined with glazed orange slices. Bake for 40 to 50 minutes or until tooth pick inserted, comes out clean.
  10. Cool cake completely in the bundt pan before inverting the cake on a cake stand.
  11. To prepare the glaze: Add all ingredients into a bowl. Stir well to combine.
  12. Once cake is completely cooled and inverted, drizzle glaze and allow to set before slicing and serving with tea or coffee.

 

Blood Orange Blossom Cake | @KiranTarun http://kirantarun.com/food
Lighting issues aside, I had a blast decorating this cake and eating it, obviously 😉 Hope your weekend is filled with sunshine. If not, bake with citrus!

What’s your favorite time of the day to shoot? Food, lifestyle or any forte, it doesn’t matter.

 

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{ 26 comments… read them below or add one }

1 Ina Gawne January 24, 2015 at 9:52 AM

Kiran – your cake sounds scrumptious! I love all the citrus fruits especially blood oranges – yummm! The almond flour is a nice addition too!
Ina Gawne recently posted..TURKEY PESTO MEATBALLS

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2 Kiran January 28, 2015 at 12:17 PM

Thanks Ina — the almond flour adds a nice touch of nuttiness and crumb 🙂

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3 Laura (Tutti Dolci) January 24, 2015 at 8:34 PM

So pretty, this cake is like a burst of sunshine! 🙂
Laura (Tutti Dolci) recently posted..almond tea cake with lemon glaze

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4 Kiran January 28, 2015 at 12:20 PM

Laura — thanks love 🙂

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5 Ashley January 24, 2015 at 9:16 PM

I love citrus season! Plus, the happy colors seem to cheer up dreary winter!

Ugh – I hate when the light changes every two seconds – those kind of days are infuriating!
Ashley recently posted..Fontina Cheese Dip with Corn and Kale

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6 Kiran January 28, 2015 at 12:21 PM

Ashley — spoken like a champ!

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7 Alice January 24, 2015 at 9:33 PM

A really beautiful cake indeed Kiran. Such stunning styling & a celebratory way to indulge in citrus during your colder months. Beautiful!
Alice recently posted..English muffin recipe

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8 Kiran January 28, 2015 at 12:24 PM

Thanks so much, Alice 🙂

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9 Angie@Angie's Recipes January 25, 2015 at 3:02 AM

This is so bright and pretty!
Angie@Angie’s Recipes recently posted..Orange Pomegranate Salad with Pistachios

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10 Kiran January 28, 2015 at 12:25 PM

Thanks Angie 🙂

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11 Sommer @ASpicyPerspective January 25, 2015 at 11:14 AM

Wow,amazing photography! I am drooling over this gorgeous cake!
Sommer @ASpicyPerspective recently posted..28 Slow Cooker Recipes

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12 Kiran January 28, 2015 at 12:29 PM

Thanks so much, Sommer 🙂 xo

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13 Rosa January 25, 2015 at 12:59 PM

Delightfully wintery and fragrant!

Cheers,

Rosa

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14 Kiran January 28, 2015 at 12:32 PM

Thanks my friend, hope you are enjoying your Mac 🙂

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15 Rosa January 28, 2015 at 1:11 PM

Unwrapping it only tonight… Had to make space! 😉

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16 sue|theviewfromgreatisland January 25, 2015 at 3:28 PM

The name of this cake alone sends me into a citrus loving frenzy — just beautiful!
sue|theviewfromgreatisland recently posted..Smoldering Hearts

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17 Kiran January 28, 2015 at 12:33 PM

Lol, thanks Sue 🙂

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18 Ash-foodfashionparty January 25, 2015 at 10:11 PM

Hey, I enjoyed reading the post and your gorgeous pictures. Good lighting or not, you’ve captured it beautifully. I wouldn’t mind a slice of this.
Have a great week my dear.

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19 Kiran January 28, 2015 at 12:37 PM

Thanks Ash, you have a great week too! xo

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20 Shashi at RunninSrilankan January 26, 2015 at 2:54 PM

I love photographing during the day – but my schedule doesn’t always let me – Your cake looks gorgeous, Kiran!

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21 Kiran January 28, 2015 at 12:41 PM

Thanks Shashi — yet, you still capture amazing shots every time 🙂

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22 Choc Chip Uru January 26, 2015 at 9:23 PM

I really enjoy blood oranges in all shapes and form, delicious recipe 😀
Want a giant slice!

Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Topsy Turvy Australia Day

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23 Kiran January 28, 2015 at 12:44 PM

Thanks Uru 🙂

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24 Raymund January 27, 2015 at 12:41 AM

Now where is the matching tea 🙂
Such a lovely cake Kiran, love the citrusy flavours on that
Raymund recently posted..Beef and Asparagus Stir Fry

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25 Kiran January 28, 2015 at 12:45 PM

Haha, it was served with tea. Pinky swear 😀

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26 Helene D'Souza January 29, 2015 at 5:48 AM

Sometimes you just have to eat the food you make and then take the photos, it’s like a creative balm on those difficult days. Anyhow I think your pictures turned out fine especially the darker ones. Thanks for sharing your recipe!
Helene D’Souza recently posted..Easy Potato Cauliflower Masala – Aloo Gobi Curry {Nut-free Vegetarian}

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