I couldn’t hold a ‘SWEET SEPTEMBER’ without a great cake recipe and this would have to ‘take the cake’ {pun intended}. This is a deliciously light cake using whole blood oranges from Redbelly Citrus {which I was gifted}.
I often bake cakes with whole oranges, so I thought ‘why not make a delicious cake with whole blood oranges?’. It is an awesome way to use fresh seasonal produce – and heck, who doesn’t like cake?
I like to think that using whole oranges, almond meal and greek yoghurt makes this cake pretty healthy. Enjoy it for morning tea, or afternoon tea, or dessert once the kiddies have final fallen asleep.
BLOOD ORANGE CAKE WITH YOGHURT ICING
4 blood oranges
175 grams of unsalted butter
1 1/2 cups of caster sugar
3 eggs
2 tsps of vanilla bean paste
3/4 cup of almond meal
1 1/2 cups of plain flour
2 tsps of baking powder
3 cups of plain Greek yoghurt
1 cup of icing sugar
1 cup of mascarpone
To make the yoghurt icing, place the yoghurt in a large sieve lined with a double layer of muslin, gather up the edges and tie with string to enclose. Place the sieve over a large bowl to collect any moisture and refrigerate for 24hrs or until the mixture is firm.
Preheat your oven to 160 degrees. Place the blood oranges in a small saucepan and cover with water. Place over high heat and bring to the boil. Reduce to low heat, simmer for 20 minutes or until tender. Remove from the water and cool slightly before pureeing in a food processor. Set aside.
Place the butter and the sugar in a bowl and beat with an electric mixer for 10 minutes or until pale. Add the eggs, one at a time, beating well in between. Add the vanilla, almond meal, flour, baking powder and processed blood oranges, mix until well combined.
Pour the mixture into a lined 26cm round cake tin and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tin for 15 minutes before turning out onto a rack to cool.
To make the icing, whisk the firm yoghurt, icing sugar and mascarpone together and then use a palette knife to spread over the cooled blood orange cake.
Just decided to whip this up and then realised that I needed 24 hrs for the yoghurt icing …ooops! I will just stick to the cake for the time being and next time I promise I will do it properly. #makingthemostofnaptime
Argh – sorry. I have whipped up the icing {a fast version} by mixing 1/2 cup mascarpone with 1/2 cup greek yoghurt and 1/4 cup icing sugar… it is a lot runnier, but just as nice 🙂
Great to know! Verity and I have just finished a slice and it was good. will make it again soon. ?
I almost picked up some blood oranges last night. I’m going to have to go back and get them now and try this recipe. Thanks for sharing with Blog Exchange.
You definitely should – especially if they are Redbelly Citrus, as they had a bumper crop. This cake is super moist and delicious and the yoghurt icing is something else {I think I could eat it on its own}.
Shari this cake must be so deliciously moist with the almond meal and yoghurt. Delicious! And yep, I totally agree – it’s got to be healthy, right!!? Thanks for linking up with our Fabulous Foodie Fridays party xx
Super moist cake! Delicious with a cuppa or you know, just a fork whilst you stand at the fridge in your dressing gown 😉 Totally healthy!
I also missed the blood oranges but this cake looks so very good. Thanks for linking up to YWF x
Thanks Vicki – thanks for hosting ‘Your Weekly Feed. I love the link up 🙂
I missed out on blood oranges this winter #cries This cake looks lush.
Oh no, they were so good this season {although you probably don’t want to hear that}. This cake was the bomb – and the icing, I feel like it might be my new ‘go to’ icing!