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 a regular but has some brown speckling/patches on its peel. It’s sweet like its sibling but more flavorful and just a slight hint of what some describe as raspberry.
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 masterpiece that will go over undetected by gluten loving guests.
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.