Blood oranges get used in this cake in three ways: zest in the cake batter, whole slices fried in butter for decoration and fresh juice for a vibrant pink glaze. Recipe by benbmims.
My favorite fruit this time of year is any of the different kinds of orange citrus: blood oranges, mandarins, clementines. But I tend to buy too many at the market. After making more jars of marmalade or whole candied oranges than I’ll ever use, I always turn to baking cakes.
The variations of color in the flesh of blood oranges makes them as beautiful to look at as they are to eat. Prop styling by Kate Parisian. Heat the oven to 325 degrees. Grease the bottom and side of a 9‐inch springform pan and dust with flour, tapping out the excess. Scrape the batter into the prepared pan and smooth the top. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 40 minutes. Remove the pan from the oven and let the cake cool for 10 minutes, then unmold its sides.
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