Imagine a dessert that combines the exotic allure of blood oranges with the rich, nutty crunch of pistachios—a cake so stunning it looks like it belongs in a gourmet magazine, yet so delicious it will make your taste buds dance with joy. This Blood Orange Cake isn't just a recipe; it's a culinary adventure that transforms simple ingredients into a show-stopping dessert that will have your guests begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 blood oranges
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pistachios
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Zest both blood oranges, then juice one of them. Set the zest and juice aside for later use.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, alternating with the blood orange juice. Mix until just combined.
- Gently fold in the blood orange zest and half of the chopped pistachios into the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Turn out onto a wire rack and let cool completely.
- Optional: Garnish the top of the cake with remaining chopped pistachios before serving.
Tips
- Use room temperature ingredients to ensure smooth, even mixing and a perfectly textured cake.
- When zesting the blood oranges, only remove the outer colored layer to avoid the bitter white pith.
- Don't overmix the batter after adding flour—this can lead to a tough, dense cake.
- Check the cake's doneness by inserting a toothpick; it should come out with just a few moist crumbs.
- Allow the cake to cool completely before garnishing to prevent the pistachios from becoming soggy.
- For an extra flavor boost, consider adding a light blood orange glaze or dusting with powdered sugar.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 110mg
