Happy New Year! I wrote this in 2017. It’s 2020 now. Some time went by! I have changed the photos and updated the recipe with a few changes that I think make the cake even better than it was before. I’m so happy about the changes I made and am still making in my photography and my style. I have been working a lot on this side of the blogging equation and I love it. I hope you do too.
Last year was a year of changes, big ones. Happy ones. I got married to the love of my life, the most wonderful man on earth; we moved to our first home together which implied changing neighborhoods and kind of getting to know the city again; and I started my online pastry shop!
The challenge for this coming year is to continue developing my shop and make my delicious pastries known to more and more people. Plus, I have started teaching pastry classes which makes me so very happy. And there are fun projects ahead that I will be telling you about soon, very soon. Sneak peek: it involves cooking, a café and it’s all about collaborating with others.
I am excited and very happy about 2017. It has been a great start so far.
I wanted to share a recipe of an easy cake you can make in 15 minutes. Today is all about beautiful blood oranges that I can find at the market at this time of the year. I had never seen them before. Actually the first time I laid eyes on them, it was while I was interning in a big, fancy kitchen. My job for the day involved making citrus juice of about 100 to 150 lemons, oranges and grapefruit. I remember it was maybe my first or second day there and I was too shy to ask any questions. The thing was that when I started slicing the oranges, they were not orange put kind of purple... and there I was thinking me**!!! They are going to think I don’t even know what an orange was! But decided to say nothing. Which was the right call. Nobody said anything and then google put me out of my misery.
Ok. So back to the cake we are going to bake. Easy and delicious.
Makes one loaf of 24 cm
For the Cake
Sugar 200 g
Eggs 3 u
All-purpose flour 200 g
Salt 5 g
Cream (whipped) 200 g
Blood orange zests 3 u
Blood orange juice ¼ u
For the Glaze
Blood orange juice ¾ u
Powdered sugar 250 g
Pre-heat the oven to 175 degrees Celsius.
Butter and flour your cake mould.
Sift the flour. Zest the 3 oranges over the sifted flour. Squeeze de juice of a ¼ of an orange.
In the bowl of stand mixer using the whisk attachment mix the eggs and the sugar until it has doubled or more in volume, changed colour to almost white. About 10 minutes. This is an important part. Be patient and let it whisk. If you are doing it by hand, hope you have strong arms. :)
Remove the bowl from the stand mixer and using a spatula incorporate de flour in 2 or three times. Fold it gently but make sure it has been properly mixed.
Fold in the whipped cream very gently. Finally add the orange juice and fold in delicately.
Transfer to the previously buttered mould and bake for about 30 to 45 minutes depending on the size of your mould and the power of your oven. To make sure it is not undercooked insert a skewer into the cake. If it comes out dry it means you can remove the cake from the oven. Otherwise continue to bake.
Transfer on to a wire rack and let it cool down a little. Unmould.
On your work surface, put a piece of parchment paper and set a wire rack with the cake over it.
Add the juice to the powdered sugar and whisk using a hand whisk until the sugar has absorbed the liquid. Do not add the juice all at once. Go little by little until you obtain the desired consistency.
Pour the glaze over the cake. I Let it sit for a few minutes. You can now enjoy it!