Janel’s Blood Orange Recipe
Blood Orange Yogurt Cake
(Bizcocho De Naranja) Inspired by a recipe out of Deliciouso by Penelope Casas
3 cup all purpose flour (cake flour can be substituted and will lighten the cake)
½ teaspoon salt
1 ¼ teaspoon baking powder
½ teaspoon baking soda
5 eggs, separated
1 ¼ cup cane sugar
Grated peel of ½ lemon
Grated peel of 1 blood orange
½ cup fresh squeezed blood orange juice
4 oz. (1 stick) unsalted butter, melted
¾ cup whole milk plain yogurt
½ cup blanched almonds, ground fine
Preheat oven to 350℉. Butter and flour a deep 9” springform pan and set onto a sheet pan, set aside.
Sift together flour, salt, baking powder, and baking soda. In a large mixing bowl, beat eggs yolks until light colored, then beat in the sugar until thickened and lighter still. Add the lemon and orange peels, orange juice, butter, and yogurt and stir together. Gradually fold in the flour mixture and ¼ cup of ground almonds.
In a separate bowl, beat the egg whites until stiff, but not dry, peaks form. Fold this into the batter. Pour batter into the prepared pan and sprinkle the top with the remaining ground almonds.
Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean. Let cool for 5 minutes and then remove from the springform pan and allow to cool completely.
BONUS: Drizzle with a Grand Marnier syrup made with 2 tablespoons of Grand Marnier and ¼ cup simple syrup.
