If I had to choose between citrus and chocolate, the latter would always win. However, there are times when the bright taste of citrus fit’s the bill. Such was the case with this cake. It cake was inspired by one I found on Pinterest and the recipe is from Erren’s Kitchen. Erren’s recipe called for tangerine zest and juice. A few days ago I bought blood oranges and decided to use then along with a few tangerines that I had for a delicious citrus blast. My changes were to use half tangerines and half blood oranges, and powdered sugar rather than granulated for the glaze.
Per the recipes instructions the cake was to bake for 20-30 minutes. My oven wasn’t having any of that. It baked for 60 minutes before it was done. How did it taste you ask? Like a gentle punch in your face of orange flavor! I love the contrast in texture of the chewy glazed soaked crust and the tender crumb on the inside. The Mr who still proclaims that he doesn’t like sweets, gave this one rave reviews. If you’re an orange fan this is your cake. If not one slice may convert you.
- ½ cup butter, softened
- 2 large eggs
- 1½ cups all- purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- Finely grated zest of 3 tangerines and 3 blood oranges (approximately ¼ cup)
- The juice of 3 tangerines and 3 blood oranges (approx ⅓ cup)
- ½ cup sour cream
- The juice of 3 blood oranges (about 4 TBS)
- ½ cup powdered sugar
- Preheat the oven to 350ºF.
- Prepare a 9x5 inch loaf pan by greasing it with butter or use a non-stick spray.
- In a large mixing bowl, beat together the eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice until smooth.
- Fill the pan evenly with the batter.
- Bake in the pre-heated oven for about 20-30 mins, or until golden brown and a cake tester comes out clean.
- Leave to cool five minutes in the pan.
- While the cake is cooling in the pan, mix together the juice of three tangerines and ½ cup of sugar to make the glaze.
- While the cake is still warm, transfer to a wire rack and poke the warm cake all over with a skewer or fork.
- Pour the glaze over the cake.
- Allow the cake to cool five minutes in the pan before transferring to a wire rack.
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