Tuesday, April 17, 2012
TWD: Blood Orange Loaf Cake
This episode of Baking with Julia was supposed to feature a lemon loaf cake, but after reading some of the comments on the blog, my perverse side kicked in. While I could have used lemons, either regular or Meyer, I chose blood oranges, freshly picked from my backyard tree. I have lemon trees, too, so there were choices to be made.
One other change I made to the recipe was to rub the zest into the sugar before adding the wet ingredients. This really intensifies the flavor by infusing the sugar with the citrus. I highly recommend it.
From that point on, I followed the recipe exactly.
The cake baked for 60 minutes.
The end result was a light, moist, citrus-y cake that was really delicious. The top had a sugary crust, so it really didn't need any additional amendments.
On the down side, I wasn't too thrilled with the tunneling, but it didn't affect the flavor whatsoever. I'll just remember not to over-fold the next time I make it.
I might even try a lemon version, although I have to say the blood orange one was exceptional.
Our hosts this time were Truc of Treats and Michelle of The Beauty of Life. Stay tuned for May's offerings.
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