Blood Orange Cake
Blood Orange Cake
Ingredients
- 1 1/2 cups (210 g) unbleached all-purpose flour
- 2 tsp (10 ml) baking powder
- 1/2 cup (125 ml) blood orange juice (from 3 to 4 oranges)
- 1/4 cup (60 ml) sour cream
- 1 cup (210 g) sugar
- 2 eggs
- Zest of 2 blood oranges
- 1/2 cup (125 ml) canola oil
- 3/4 cup (100 g) icing sugar
- 4 tsp (20 ml) milk
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line a 6-cup (1.5 litre) loaf pan with
- a strip of parchment paper, letting it hang over the sides.
- In a bowl, combine the flour and baking powder. Set aside.
- In a measuring cup, combine the orange juice and sour cream. Set aside.
- In a large bowl, cream the sugar, eggs and zest with an electric mixer until light and fluffy. At low speed, drizzle in
- the oil. Add the dry ingredients alternating with the juice mixture until the batter is smooth. Pour the batter into
- the prepared pan.
- Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely
- in the pan, preferably on a wire rack. Unmould from the pan
- and place on a serving plate.
Blood Orange Cake