Blood Orange Cake

Step 1

To make the candied blood orange:

Step 2

Thinly slice the blood oranges to about 1/4 inch thickness with a sharp knife or mandoline slicer, bring a pot of water to boil and blanch the blood orange slices for 1 minute then drain and cool in a bowl with ice water.

Step 3

In a large, shallow but high sided pan over medium heat add the sugar and water and bring to a boil until the sugar has dissolved. In batches, add the sliced blood oranges so that they lay in the pan in a single layer and reduce the heat so the sugar syrup is a simmer cook the slices for about 40-45 minutes or until the rind and pitch of the orange is translucent. If you have thinner slices it may take less time. Remove the slices with a slotted spoon and set over a cooling rack on top of a rimmed baking sheet. Repeat the process with the remaining blood orange slices. Let the candied blood orange slices set for at least 6-8 hours or overnight, if necessary you can cover lightly with foil. Once cooled pour the remaining sugar syrup in a jar and set aside.

Step 4

To make the cake: Heat your oven to 350 degrees F. and grease and flour three 8x2 inch cake pans.

Step 5

In a medium bowl combine the flour, baking powder and salt.

Step 6

In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar on medium until light and airy about 3-4 minutes. Add the eggs one at a time, scraping down the sides of the bowl, then the blood orange juice and zest and vanilla extract.

Step 7

Mix in 1/3 of the flour mix, 1/3 of the milk and repeat until everything is incorporated.

Step 8

Using a kitchen scale evenly distribute the batter between the three cake pans.

Step 9

Bake for 15-17 minutes or until a toothpick insert comes out clean. Cool for about 10 minutes in the cake pans, then invert out onto a cooling rack to cool completely. Cakes can be made 1-2 days ahead of time and wrapped before finishing the cake.

Step 10

Finishing the cake:

Step 11

In the bowl of your stand mixer fitted with the whip attachment cream the butter on medium speed and add the confectioners sugar 1-2 cups at a time. Add in the blood orange juice, lemon extract and heavy cream and whip on high for about 5-7 minutes until the buttercream is light and airy.

Step 12

If desired you can tint the cake, I used a combination of about 1 drop of pink gel food coloring 2 drops of orange and 2 drops of red. Whip until you the color is combined.

Step 13

To build the cake, dab a small amount of buttercream on a cake board and place the first layer down. Take some of the reserved simple syrup from the candied oranges and brush about 1 tablespoon on top of the cake. Then pipe or using an offset spatula add a layer of buttercream, add the next layer and repeat.

Step 14

Using an offset spatula frost the top and sides of the cake, for a smooth look use a bench scrape along the sides to scrape off excess cake. Place in the refrigerator to chill for about 10-15 minutes before removing and finishing off frosting the cake. Once again use the bench scraper for a smooth look.

Step 15

Top the cake with the candied blood orange slices.

Step 16

Store the cake at room temperature covered for about 3-4 days.

Step 17

Leftover simple syrup should be stored in the refrigerator for about up to 1 month.