Rating: 3 stars
4 Ratings
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  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Cooking Light December 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
12 servings (serving size: 1 slice)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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

Nutrition Facts

240 calories; calories from fat 25%; fat 6.7g; saturated fat 3.4g; mono fat 2g; poly fat 0.3g; protein 6.1g; carbohydrates 41.9g; fiber 0.4g; cholesterol 101mg; iron 1.1mg; sodium 77mg; calcium 101mg.
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