Seasonal blood oranges combine with tangy yogurt and vanilla to make a bright, citrus-centric dessert.
I’m such an impulse grocery shopper, especially when it comes to the produce section. Everything looks so ripe for the picking; I end up with quite the assortment by the end of my visit. I reason with myself that the more fruits and veggies we have stocked in the fridge, the more we will eat, which depending on what I have planned for weekly dinners, can have a ring of truth to it, which leads me to blood oranges, and eventually, cake.
Now, blood oranges aren’t something I grew up eating. I’m reasonably sure our local grocery store didn’t even carry this ugly duckling relative of the orange. It wasn’t until I was living in Italy that I discovered it, and am I happy I did. This unassuming blood orange looks similar
That’s nice, but what does it have to do with dessert?
I ramble, I’m sorry. So, on my most recent trip to the store, I encountered the most beautiful display of blood oranges ever. Thanks, Trader Joes. So get this, they were on sale! How could I not? It was like the produce fiend and deal grabber in me combined into yet another “aha moment.” I’ll make a dessert with them.
I had no plan. None. Nada. Until I got a craving for this incredible Ina Garten Lemon Cake I love. Then it hit me: citrus. Lemons are citrus, blood oranges are citrus, do you feel where I’m going with this? I crossed my fingers and did my thing and out of the oven came this bright and sweet cake with this gorgeous naturally red frosting. It’s the perfect accompaniment to a cup of tea or after a heavier meal-the acidity cuts through the fat in the meal and makes for a winning finish to a dinner party.
The cake I made this afternoon is already gone. Between the kids and my husband, it was well loved. Plus it was another
enjoy!
xx
the turnips + tantrums team
Blood Orange Cake
Ingredients
For the Cake
- 1.5 cup gluten free flour King Arthur Brand, or use regular flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup plain greek yogurt
- 1 cup sugar
- 3 eggs
- 1 tsp blood orange zest
- 1 tsp vanilla extract
- 3/4 cup olive or avocado oil
Simple Syrup
- 1/3 cup sugar
- 1/3 cup water
Blood Orange Glaze
- 2 cups powdered sugar
- 3 tbsp blood orange juice
Instructions
- Pre-heat oven to 350 degrees. Spray a standard loaf pan with olive oil.
- In a 2 cup measuring container, mix all the dry ingredients and set aside. Sugar is considered a wet ingredient (cause it melts, fun fact for you).
- In a separate bowl, mix all the wet ingredients with a whisk.
- Add dry ingredients to the wet ingredients and mix until combined.
- Pour into the loaf pan and bake for 50 minutes, until a toothpick comes out of the cake clean.
- In a saucepan, make the simple syrup. Combine water and sugar, boil until sugar is dissolved, then set aside.
- In a bowl, combine the glaze ingredients and set aside.
- Cool the cake completely on a wire rack. Pour all of the simple syrup evenly over the top of the cake. Then pour all of the glaze over the cake.
- Serve immediately. Wrap leftover cake tightly with plastic wrap, store in the refrigerator.
Nutrition
Recipe source: Inspired by Ina Garten’s Lemon Yogurt Cake.
Need another grab and go dessert idea? Try our Best Ever Gluten Free Chocolate Chips Cookies.
Sounds good.