Blood Orange Mini Cakes (31 Days of Baking)


Originally published March, 2012

I love blood orange. I love all things blood orange. I’m a little whackadoodle for blood oranges, with Cara-Caras coming in a close second. You may have to juice bloods for this recipe, but I can find blood orange juice in a bottle without a lot of trouble. If you can’t find blood orange juice, you can juice your own bloods or use a high quality ‘normal’ orange juice.

I bet this would be lovely with orange bits folded in as well. Maybe I should get some canned up soon (spiked, of course…).

Don’t frost these. Maybe sprinkle with some powdered sugar, or drizzle with a good quality dark chocolate sauce. Trust me, these are sweet enough as they are.

Blood Orange Mini Cakes

Adapted from Smitten Kitchen

1 3/4 cup sugar

1/2 cup yogurt

1/4 cup blood orange juice

3 eggs

2/3 cup olive oil

1 3/4 cup flour

1/2 tea baking powder

1/4 tea baking soda

1/4 tea salt

Preheat oven to 350.

Mix juice and yogurt. Mix into the sugar.

Mix in olive oil and eggs.

Stir in dry ingredients, starting with 1/2 cup of flour at a time.

Ladle into mini cake pan.

Bake at 350 for approximately 25 minutes. Make sure to watch it. Mine went from runny to dark really fast.



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