Because they are less acidic than regular oranges, blood oranges taste a bit sweeter. Reducing the fresh juice concentrates the flavor and makes a stunning ruby-colored sauce. Use regular oranges if you can't find blood oranges. Prepare the cake up to two days in advance.

Julie Grimes Bottcher
Recipe by Cooking Light November 2006

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Yield:
16 servings (serving size: 1 cake slice and 1 tablespoon sauce)
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Ingredients

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Directions

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  • Preheat oven to 325°.

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  • To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Set aside. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir well with a whisk.

  • Combine 1 1/2 cups sugar, butter, and cheese in a large bowl; beat with a mixer at medium speed until well blended (about 7 minutes). Add rinds; beat well. Add 3 large eggs, 1 at a time, beating well after each addition. Combine buttermilk, 1/4 cup orange juice, and lemon juice. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.

  • Place egg whites in a medium bowl. Beat with a mixer at high speed until soft peaks form, using clean, dry beaters. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-third of egg white mixture into batter, and fold in remaining egg white mixture. Spoon batter into prepared pan.

  • Bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on a wire rack.

  • To prepare sauce, combine the blood orange juice and 2/3 cup sugar in a large, heavy saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat, and simmer until reduced to 1 cup (about 30 minutes). Serve sauce with cake.

Nutrition Facts

316 calories; calories from fat 29%; fat 10.1g; saturated fat 5.9g; mono fat 2.7g; poly fat 0.5g; protein 5.3g; carbohydrates 52.1g; fiber 0.7g; cholesterol 64mg; iron 1.2mg; sodium 178mg; calcium 50mg.
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