Winter Blood Orange Cake
With Morning Glory Cream Frosting
March, 15 2017
When fall fruits go away, winter citrus comes out to play! We offer you a seasonal cake recipe with a brilliant blaze of color under that frosty exterior. If you like cream cheese frosting, you will love this light fluffy rendition utilizing Morning Glory Original. Winter staples like blood oranges and beets are what lend this simple cake its vibrant color and bright flavor. In this recipe we challenge you to get LOCAL and encourage use of local ingredients wherever possible!
CAKE INGREDIENTS
ICING INGREDIENTS
TO MAKE THE CAKE
1. Preheat the oven to 350 degrees. Grease two 9-inch pans, or three 8-inch pans. Line the bottoms of the pans with circles of parchment paper. Grease again, and dust with flour. You can also choose an appropriately size pan for a single layer cake.2. In a mixing bowl, stir together the flour and baking soda using a whisk or fork. Set aside. Zest the oranges, and reserve the zest for the icing. Juice the oranges; you’ll want about 1/3 cup juice. Finely grate the beet to yield about ¾ cup. Immediately mix the grated beet with the vinegar. Add the orange juice, and set aside.
3. In the bowl of an electric mixer combine the egg yolks, sugar and salt. Beat on medium-high speed until the mixture becomes smooth and pale and increases in volume (about 10 minutes). With the mixer running on medium speed, very slowly drizzle in the olive oil. If the olive oil is pooling, you’re pouring too fast. Allow it to incorporate before adding more. Make frequent stops to scrape down the sides of the bowl.
4. When the olive oil has fully incorporated, add half of the beet mixture. By hand or with the mixer, slowly stir it in. Stir in half of the flour, and then the rest of the beet mixture and the vanilla, and finally the rest of the flour.
5. Divide the batter among the prepared pans. Bake for 35 minutes, until a cake tester or toothpick comes out clean. Allow the cakes to cool for 10 minutes, then turn them out of the pans. Cool completely before icing.
TO MAKE THE ICING
1. The butter and goat cheese must be at room temperature. Combine them with the orange zest in the bowl of an electric mixer. Using the whisk attachment and beat them together.
2. Add the salt, and about ½ cup powdered sugar. Beat until smooth. Mix in the lemon juice. Continue adding the powdered sugar, about ½ cup at a time, until it’s all incorporated. Mix until smooth. If the icing is too loose, refrigerate it for about 15 minutes, or until it is thick enough to spread on the cake.
TO ICE THE CAKE
1. Put a very thin layer of icing on the top and sides of one cake layer; this is your crumb coat. Place the next layer on top, and put a crumb coat on that layer too (proceed the same way with the third layer if you have one). Put the cake in the freezer for 5 minutes, or refrigerator for 20 minutes, until the icing feels firm. This firm crumb coat will keep crumbs from muddying your icing.
2. Use the remaining icing to frost the cake. This cake keeps well at cool room temperature for a day, or refrigerated for a week. If you plan to transport the cake, refrigerating it for at least 30 minutes before traveling will help it stay pretty.
Photo credit: Lauren Colchamiro
We were so very inspired to share this adapted recipe. The original recipe was published by ---> edibleBROOKLYN.
CAKE INGREDIENTS
- Butter (for greasing pans)
- 2 ½ cups flour + more for dusting pans
- ½ teaspoon baking soda
- 1 medium beet (about 4 ounces)
- 2 Tablespoons white vinegar
- Juice of 2 blood oranges, about 1/3 cup (if you do not have access to blood oranges, instead choose your favorite available citrus. Tangerines, Minneolas and regular Navel oranges all have great flavor)
- 4 egg yolks
- 1 ¼ cups sugar
- ½ teaspoon kosher salt
- 2/3 cup olive oil
- 1 teaspoon vanilla
ICING INGREDIENTS
- Zest of 2 blood oranges
- 4 ounces Morning Glory Original, room temperature
- 4 ounces (1 stick) butter, room temperature
- ¼ teaspoon kosher salt
- 2 cups powdered sugar
- 1 teaspoon lemon juice
TO MAKE THE CAKE
1. Preheat the oven to 350 degrees. Grease two 9-inch pans, or three 8-inch pans. Line the bottoms of the pans with circles of parchment paper. Grease again, and dust with flour. You can also choose an appropriately size pan for a single layer cake.2. In a mixing bowl, stir together the flour and baking soda using a whisk or fork. Set aside. Zest the oranges, and reserve the zest for the icing. Juice the oranges; you’ll want about 1/3 cup juice. Finely grate the beet to yield about ¾ cup. Immediately mix the grated beet with the vinegar. Add the orange juice, and set aside.
3. In the bowl of an electric mixer combine the egg yolks, sugar and salt. Beat on medium-high speed until the mixture becomes smooth and pale and increases in volume (about 10 minutes). With the mixer running on medium speed, very slowly drizzle in the olive oil. If the olive oil is pooling, you’re pouring too fast. Allow it to incorporate before adding more. Make frequent stops to scrape down the sides of the bowl.
4. When the olive oil has fully incorporated, add half of the beet mixture. By hand or with the mixer, slowly stir it in. Stir in half of the flour, and then the rest of the beet mixture and the vanilla, and finally the rest of the flour.
5. Divide the batter among the prepared pans. Bake for 35 minutes, until a cake tester or toothpick comes out clean. Allow the cakes to cool for 10 minutes, then turn them out of the pans. Cool completely before icing.
TO MAKE THE ICING
1. The butter and goat cheese must be at room temperature. Combine them with the orange zest in the bowl of an electric mixer. Using the whisk attachment and beat them together.
2. Add the salt, and about ½ cup powdered sugar. Beat until smooth. Mix in the lemon juice. Continue adding the powdered sugar, about ½ cup at a time, until it’s all incorporated. Mix until smooth. If the icing is too loose, refrigerate it for about 15 minutes, or until it is thick enough to spread on the cake.
TO ICE THE CAKE
1. Put a very thin layer of icing on the top and sides of one cake layer; this is your crumb coat. Place the next layer on top, and put a crumb coat on that layer too (proceed the same way with the third layer if you have one). Put the cake in the freezer for 5 minutes, or refrigerator for 20 minutes, until the icing feels firm. This firm crumb coat will keep crumbs from muddying your icing.
2. Use the remaining icing to frost the cake. This cake keeps well at cool room temperature for a day, or refrigerated for a week. If you plan to transport the cake, refrigerating it for at least 30 minutes before traveling will help it stay pretty.
Photo credit: Lauren Colchamiro
We were so very inspired to share this adapted recipe. The original recipe was published by ---> edibleBROOKLYN.