The candied blood orange peels lend a beautiful texture to this cake and make it really distinctive. They need some work, but you will be rewarded for your efforts! Leftover candies make a wonderful present. You may dip them in chocolate and package them as a wonderful present for your guests to take home. If you don’t want to make the peels yourself, you may buy them or scatter almond slices (or your favorite nut) on top of your cake to give crunch to an otherwise smooth and creamy dish.
Ingredients
Whole Blood Orange Cake
- 3 eggs
- 1 cup granulated sugar
- 6 tablespoons softened butter
- 1 3/4 cup all purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup greek yogurt
- 3 large blood oranges (one for cake and two for syrup)
- 2/3 cup granulated sugar
Whipped Vanilla Bean Mascarpone
- 8 ounces mascarpone
- 1 cup heavy whipping cream (chilled)
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla bean paste
Candied Orange Peel
- 2 blood oranges
- 1/2 cup granulated sugar, plus more for coating peel
*a pint of fresh raspberries and one blood orange sliced for decoration
Instructions
Whole Blood Orange Cake
- Clean your blood oranges carefully and set aside two for syrup. Remove any seeds from the remaining blood orange and chop it into small bits while keeping the skin on. In a food processor or blender, purée the orange pieces until very finely diced. Set aside the puree until ready to use.
- Preheat oven to 350 degrees Fahrenheit. Butter two 8-inch cake pans and line with parchment paper.
- Beat the sugar and eggs together in a stand mixer with the paddle attachment until light and frothy. Mix in the softened butter until it is completely mixed.
- Meanwhile, combine flour, baking powder, and salt in a medium mixing basin.
- Then, while beating, gradually add the flour mixture and beat until just mixed. Fold in the greek yogurt and blood orange puree after that.
- The batter was divided between the two prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. After that, chill the cake pans on a wire rack.
- When your cakes are done baking, mix the remaining 2/3 cup sugar and the juice of 2 blood oranges in a small saucepan over medium-low heat. Bring to a mild boil, then reduce to a low heat for 1 minute, or until the syrup thickens slightly.
- Gently spoon the heated syrup over the warm cakes remaining in the pan, dividing the syrup evenly between the two. Allow the cakes to cool fully before removing them from the pan.
- Prepare the candied orange peel while your cakes are cooling by using the orange peels from the two oranges from which you squeezed the juice.
CANDIED ORANGE PEEL
- Remove the flesh from the peels of the two oranges you juiced and slice into thin slices.
- Fill a small saucepan halfway with cold water and add the peels. Bring to a boil, then reduce to a low heat and cook for 5 minutes, discarding the water. This will assist in the removal of any wax or buildup from the peel. After that, add 1 cup of new water to the peels and bring to a boil once more, then cover and simmer for 30 minutes.
- Then, in the same pot, add the sugar. Cook for another 30 minutes, uncovered, until the peels are transparent and tender.
- Remove the pan from the heat and set aside to cool the peels and sugar syrup. Then, using a fork, take the peels and set them on a wire rack to drain.
- Allow the peels to dry on the wire rack for a few minutes (about 30-45 minutes). Then, sprinkle in some more granulated sugar to cover everything.
Whipped Vanilla Bean Mascarpone
- In the bowl of a stand mixer, whisk together all of the ingredients until firm peaks form.
Assembly
- On your serving piece, place one of the cooled cake layers. Then, over top of it, dollop half of the mascarpone cheese. Place the second cake layer on top of the first and gently press down to level the cake. Smooth the mascarpone over the borders of the cake using an off-set spatula or palette knife.
- Swirl the remaining mascarpone over the top gently. Serve with blood orange slices and fresh raspberries on top.
- Refrigerate for one hour or until ready to serve. Just before serving, strew candied orange peel over the cake (whole pieces or diced).
Source: B Sweet Dessert Boutique
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