Wednesday, April 7, 2010

Blood Orange Pound Cake with Orange Ginger Sauce

After recently spotting blood oranges at a local farmer's market, I immediately made sure to pick up a few. I was so excited - blood oranges are such a beautiful fruit! Most of the time, their rinds are a typical orange color, but inside, they are a bold and vibrant fire-red. I decided to use some of these beauties in this tangy cake and serve with an orangey, slightly spicy sauce.

Blood Orange Pound Cake:
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon cardamom
1 cup sugar
1 cup Greek yogurt
1 tablespoon blood orange zest
1/4 cup fresh blood orange juice
1/2 cup olive oil
1 teaspoon vanilla
3 eggs

Orange Ginger Sauce:
1/2 cup orange marmalade
1/2 cup water
1/2 teaspoon cardamom
1/4 teaspoon ginger powder or chop up some pieces of crystallized ginger
 whipped cream, for serving

for blood orange pound cake:
Preheat oven to 350 degrees. Whisk together flour, baking powder, and cardamom. In a separate bowl, mix sugar, yogurt, orange zest, orange juice, olive oil, vanilla, and eggs. Gently mix the liquid mixture into the dry ingredients. In loaf pan, bake for about 25 minutes, or until a cake tester comes out clean.

for orange ginger sauce:
Over low heat, bring marmalade, water, cardamom, and ginger powder to a boil. Drizzle over slices of pound cake. Top slices of cake with whipped cream.

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