Tuesday, March 1, 2011
SICILIAN BLOOD ORANGE ALMOND CAKE
Sicily is known for their blood oranges, and luckily, in San Diego we also reap the benefits of these little gems growing here. February and March are the prime months to enjoy this delicious fruit. I asked a friend at the Leucadia Farmers Market to pick up a few for me (since I couldn't leave my booth). After searching the internet- I adapted this recipe from many containing blood oranges...
SICILIAN BLOOD ORANGE ALMOND CAKE (WITH GLAZE)
1 ¼ cups all-purpose flour
¼ cup ground almonds
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used greek style plain)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
zest of three blood oranges (mine were small)
1/2 teaspoon almond extract or almond liqueur
1/2 cup vegetable oil
1/3 cup freshly squeezed blood orange juice
Preheat the oven to 350 degrees f. grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. (i would recommend using glass) Line the bottom with parchment paper. grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup sugar, the eggs, blood orange zest, and vanilla. slowly whisk the dry ingredients into the wet ingredients. with a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup blood orange juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. carefully place on a baking rack over a sheet pan. while the cake is still warm, pour the blood orange-sugar mixture over the cake and allow it to soak in. cool.
A few facts about blood oranges - High in Vitamin C, potassium, carotene and fiber.
The most popular variety grown in Italy is the Tarocco and you will find the Moro variety grown right here in San Diego.
I am half Sicilian, and have yet to visit this beautiful part of Italy...I look forward to the day I can sip a glass of freshly squeezed blood orange juice while soaking up some warm Sicilian sunshine.
Posted by Linda Lou at 11:31 AM