Blood Orange Layer Cake

Blood Orange Layer Cake Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Blood oranges are used three ways in this dessert: syrup made with fresh juice is brushed onto the cake's layers; chopped sections are tossed with mint as a filling; and whole sections garnish the top of the cake. You can make the layers ahead and keep them frozen for up to 2 months. Thaw at room temperature and then assemble. This cake is best served within 2 hours of assembling.
2

Has potential

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 240
Caloriesfromfat 25 %
Fat 6.7 g
Satfat 3.4 g
Monofat 2 g
Polyfat 0.3 g
Protein 6.1 g
Carbohydrate 41.9 g
Fiber 0.4 g
Cholesterol 101 mg
Iron 1.1 mg
Sodium 77 mg
Calcium 101 mg

Ingredients

Cake:
Cooking spray
4 large eggs
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup granulated sugar
1 cup all-purpose flour, sifted
Filling:
1 (16-ounce) carton plain yogurt
2 tablespoons honey
1/2 teaspoon vanilla extract
1/3 cup whipping cream
1/4 cup sifted powdered sugar
5 cups blood orange sections (about 3 blood oranges)
2 tablespoons chopped fresh mint
Syrup:
1 cup blood orange juice (about 2 blood oranges)
1/4 cup granulated sugar
Garnish:
Mint sprigs (optional)

Preparation

Preheat oven to 375°.

To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Combine eggs, 1/4 teaspoon vanilla, and salt in a large bowl, and beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup granulated sugar, beating until egg mixture is thick and pale (about 3 minutes). Gently fold flour into egg mixture, 1/4 cup at a time. Spoon batter into prepared pan.

Bake at 375° for 20 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare filling, place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.

Spoon yogurt cheese into a large bowl; discard liquid. Add honey and 1/2 teaspoon vanilla to yogurt, stirring well with a whisk.

Combine cream and powdered sugar in a medium bowl, and beat with a mixer at high speed until soft peaks form. Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture. Cover and chill 15 minutes.

Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes. Reserve half of the sections; roughly chop remaining sections. Combine chopped orange sections and chopped mint. Cover and chill.

To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat; simmer until reduced to 1/4 cup (about 15 minutes). Remove from heat; cool.

Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Brush with 2 tablespoons syrup. Spread with half of yogurt mixture, leaving a 1/4-inch border. Sprinkle chopped blood orange mixture

Note:

December 2002
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