Lately the days have been gray and dark, far too many in a row, so I was feeling the need to make something bright and
a bit indulgent.
Naturally since citrus is in season and more notably, blood oranges, I started there and ended up with a bundt cake recipe.
alteration that I might for next time is the glaze, I really don't like the way typical powdered sugar drizzle looks sometimes,
so I had also thought of an orange zested (not a word) white chocolate or something.
If you aren't able to find blood oranges, regular old oranges will work great too! I like blood oranges because they are
less acidic and have a bit
more of a berry flavor to them, but these are subtle differences.
Also now that Henry is 1, he can "officially" have citrus, so I am stocking up on different
varieties and can't wait to watch his cute little face twist and
contort as he tries these new flavors and textures.
Watching the world through a child's view is truly a gift; details I have long taken for granted and often
don't even see anymore, are suddenly very present again. It's a good little reminder to look more closely and appreciate the subtleties in life.
Moments (Week in Review)
I recently wrote an
for HuffPo on how to do good without donating money and I am happy to say that for the first organization I mentioned,
The Magic Yarn Project
, I have received the yarn for my first princess wig!
I am a little nervous because I have never knitted or crocheted a beanie, so I am hoping it turns out okay because they are
very rightly selective on the quality. If you are interested and crafty - check them out!
Lately I am on an Allman Brothers kick. 80% of my music these days seems to be classic rock. Normally I have a pretty wide mix, but
I am so out of the loop; Spotify gave me a recommended playlist of a bunch of "indie" artists and I knew no one. I am either
just old or going through a weird phase. Anyway, for your listening pleasure:
I'm trying to take any spare moments and be sure to get in some reading...it's usually about 15, but hey it's something. I
am slowly working through some pastry school textbooks/culinary science-y type books (in an effort to
give myself a basic baking education), mixed with a selection or two from my
ever growing "to read" fiction stack because I saw this quote and realized it's been a while since I have felt this...maybe not since
reading "The Goldfinch":
"You know you've read a good book when you turn the last page and feel as if you have lost a friend."
Blood Orange & Raspberry Bundt Cake
15-20 minutes active, 1 hour & 15 minutes inactive
- 1 cup (228 g) unsalted butter at room temperature
- 1.5 cup (300 g) white sugar
- 1/4 cup (36 g) light brown sugar
- 1 T blood orange zest
- 1 T blood orange juice, squeezed
- 4 eggs, at room temperature
- 2.5 cups (310 g) cake flour (packed lightly)
- 1.5 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 cup cream or whole milk
- 1/2 cup greek yogurt or sour cream
- 1/2 cup blood orange juice, fresh squeezed
- 2.5 cups fresh or frozen raspberries
- 1.5 cups powdered sugar
- 4 T cream or milk
- 1 T orange zest
- 1 t vanilla
- Raspberries and orange slices for decoration
Preheat oven 350F
In bowl, beat butter, sugars, zest and juice until light and fluffy on high/medium-high (at least 5 minutes) - color will get lighter yellow.
Add one egg at a time and mix each fully in before adding the next.
Combine flour, baking powder & soda, and salt in a sifter and sift into batter.
Mix gently and with least about of rotations possible to fully incorporate.
Add milk, sour cream and juice and also mix in minimally.
Fold in raspberries.
Pour batter into greased bundt pan and bake for 45 - 55 minutes or until cake tester comes out clean.
Let cake completely cool before you attempt to turn upside down and remove from bundt pan.
For glaze, stir together all ingredients and drizzle over cake.
Top with raspberries or orange slices if desired.