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
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.