Countless images of blood oranges have popped up on Instagram in the last few months. Each photo of the striking citrus fruit has awed me and given me a touch of blood orange envy. When I spotted a basket of the dark fleshed fruit at a local farm stand, I snatched them up.
I’m so glad I did because this cake is simply divine. The incredibly tender almond pound cake (thanks to almond paste plus Amaretto) meets blood orange syrup for the perfect union of flavors. Two rounds of syrup infuse the cake with citrus: the first is brushed on just as the cake comes out of the oven; the remaining syrup makes a lovely drizzle over each slice.
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup sugar
- 1 1/2 Tbsp blood orange zest
- 1/4 cup unsalted butter, at room temperature
- 4 ounces almond paste
- 1 large egg, at room temperature
- 1 Tbsp Amaretto
- 1/4 cup plain fat-free yogurt, at room temperature
- 3/4 cup low-fat buttermilk, at room temperature
Blood Orange Syrup
- 1/3 cup fresh blood orange juice
- 1/3 cup sugar
- Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Place sugar and blood orange zest in a food processor and pulse 30 seconds. Beat butter, almond paste, and blood orange-sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and Amaretto. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
- Pour batter into prepared pan; smooth top with an offset spatula. Bake for 55 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. While cake is baking, prepare blood orange syrup. Combine blood orange juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.
- Remove cake from oven and transfer to a wire rack; use a pastry brush to brush top of cake with blood orange syrup, reserving half of the syrup for serving. Let stand for 10 minutes, then carefully remove cake from pan and cool completely on wire rack. Slice and serve with remaining blood orange syrup. Store leftovers in an airtight container at room temperature.
- Calories: 205