Le Cordon Bleu Paris Pastry Grad, Living and Traveling Around France

Recent Posts

Blackberry & Passionfruit Cheesecake

Blackberry & Passionfruit Cheesecake

There is something about simplicity that brings out the best flavors. Like the classic New York Style cheesecake which the Frenchman was dying to try so he could see what the traditional American cheesecake was like. I’ve got to admit though that plain ole’ cheesecake […]

Blood Orange Tea Cake

Blood Orange Tea Cake

Hmmm… I stared suspiciously at some oranges at the farm stand down the road… They were simply marked at “Oranges from Italy” but those red splotches told a different story. These couldn’t simply be oranges.. but blood oranges. Highly sought after with a short season, blood oranges […]

Chocolate Mousse Cake

Chocolate Mousse Cake

What is it about Valentine’s day that essentially calls for cute desserts? Hm maybe because an excellent way to show love, give joy, and share happiness is through a delicious treat perhaps! Spontaneity plus planning can make the best of desserts. Planning = Deciding what to […]

Midnight Oatmeal Chocolate Chip Cookies

Midnight Oatmeal Chocolate Chip Cookies

A couple nights ago I did an Instagram stories when I had a spur of the moment urge to make cookies… at midnight. The Frenchman was out of town and there was some really good chocolate in the cupboard, solely bought by me to have 1-2 […]

Apple Rosemary Loaf Cake

Apple Rosemary Loaf Cake

Have you ever infused rosemary into a dessert? I’ve tried it before with these Strawberry Rosemary Scones years ago and then later in a Charlotte but have since completely forgotten about it. I’m slightly kicking myself too because wow is it a great combo. The […]

Skeleton Gingerbread Cookies

Skeleton Gingerbread Cookies

Are you ready for HALLOWEEN? I’ve got to admit it is probably my absolute favorite holiday and I’m more than happy (possibly a bit weirded out too for some reason) that Halloween is injecting itself into French culture. Halloween exhibit on the glass case of […]


Latest Post

Blood Orange Tea Cake

Blood Orange Tea Cake

Hmmm… I stared suspiciously at some oranges at the farm stand down the road… They were simply marked at “Oranges from Italy” but those red splotches told a different story. These couldn’t simply be oranges.. but blood oranges. Highly sought after with a short season, blood oranges have a delicate taste a bit akin to an orange mixed with a raspberry. In short- they are fabulous.

I loaded up on them and started diving into possible recipes.

Something beautiful! Something citrus-y! and oh so tasty! What I ended up with checked all of those boxes and it was so moist… to the point where it lasted 3 days without showing the slightest sign of starting to dry out.

I’ve already added this to my little black book of handwritten go-to recipes as a fabulous tea cake to be pulled out at any time of the year, using blood oranges when available, or interchanging grapefruit, lemon, or orange.

Tips: Use an 8″ cake pan for a thicker cake (obviously make sure it has tall sides), otherwise, go with a 10″ cake pan. Definitely, do not skip the glaze, and don’t skimp on the caradamom.

To make the dried blood orange slices, thinly slice a blood orange and place on a parchment-lined baking sheet. Heavily sprinkle with powdered sugar on both sides, then bake at 220F/150C for 2 hours or until dry. I got tired of waiting and took mine out after about 45 minutes, not exactly the same effect but looked beautiful all the same.

 

Blood Orange Tea Cake

Perfect for an afternoon cup of tea, this cake is beautifully moist with delicate citrus notes. The citrus can be changed to another to make a grapefruit, orange, or lemon cake. Adapted from The Sweet and Simple Kitchen.

Ingredients

Cake

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (dark or light)
  • zest of one blood orange
  • 2 tbsp blood orange juice
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup creme fraiche or sour cream
  • 1 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2-1 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt

Glaze

  • remaining blood orange juice
  • 1/2-1 cup powdered sugar

Instructions

  1. In a bowl, cream the butter and sugars. Add in the zest and beat until it smells wonderful.

  2. Add the eggs, beating to combine. Then the vanilla and blood orange juice.

  3. In a separate bowl, whisk together all of the dried ingredients. Then alternate adding a portion of this to the butter/egg mixture, with the creme fraiche.

  4. Pour into a greased and floured 8" or 10" cake pan and bake 35-40 minutes at 350F/175C until a toothpick inserted into the middle comes out clean and the cake springs back to touch.

  5. Allow to cool and make the glaze by combining the remaining blood orange juice with powdered sugar. Start with 1/2 cup and then add more until it is pourable but not too thin.

  6. Pour over the cooled cake and decorated with dried blood orange slices if desired.

  7. Enjoy! This cake will last 3-4 days easily at room temperature in an airtight container or wrapped well in plastic.