Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
12 servings (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Ratings & Reviews

Serrondo's Review

serrondo
January 09, 2016
Made this cake for a match tea, and it was wonderful, it looked impressive and was delicious, very light and moist and appreciated by everyone.   Very surprised to read reviews below. 

CookingCrazy's Review

CookingCrazy
May 22, 2010
From reading the reviews on this cake, I think I will skip the cake part and instead make a good sponge cake or even a yellow cake and use the filling and syrup from this particular recipe. I will bake it as soon as I am able to obtain blood oranges and will write an update review.

SuperGRix's Review

LeahN1
March 25, 2009
The actual cake was hard as a rock, so I added 1 teaspoon of baking powder and 1 cup of light milk. It worked perfectly! The cake was amazing!

LeahN1's Review

SuperGRix
February 15, 2009
There is an ingredient missing from the cake portion. Maybe baking soda or powder? The cake didn't rise, so I have a very flat rubbery pancake.