Blood Orange Loaf

Processed with MOLDIV

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While spending a short visit in Florida it seemed like the perfect time to try some new citrus recipes from the magazine Bake from Scratch.  I had my mom take a look at the magazine to pick out which recipe took her fancy.  She decided the Blood Orange Loaf was the one.  With our list in hand we were off to the store to find blood oranges.  I thought “well if I can’t get them in Florida something is really wrong”.  We found what we needed at the second store http://www.thefreshmarket.com/  “Fresh Market”, which happens to be my favourite store when I am down in the Sunshine State.  My recipe is slightly different  then the Bake from Scratch recipe.

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Ingredients – loaf

1 ½ cups (216grams) all-purpose flour

2 tsp (10 grams) baking powder

1 tsp (5 grams) salt

1 cup (215 grams) sugar

1 cup sour cream

3 large eggs

3 tab blood orange zest

¾ cup blood orange juice

½ cup (110 grams) vegetable oil

Directions

  1. Pre-heat oven to 350 and spray a 9 X5 loaf pan with baking spray
  2. Zest oranges to achieve 3 tab zest – set aside
  3. Juice oranges to achieve ¾ cup – set aside
  4. In a medium bowl whisk flour, baking powder, and salt – set aside
  5. In a bowl of a stand mixer fitted with a whisk attachment – beat sugar, sour cream, eggs, zest, and juice until well combined/ about 3-4min
  6. Reduce mixer to low and slowly add flour mixture
  7. Continue on low and slowly add oil until combined
  8. Pour batter into prepared pan and bake until golden brown and toothpick comes out clean – about 30-40 min
  9. Let cool about 10min then remove from pan and cool on wire rack
  10. While loaf is baking make simple syrup – below

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Ingredients – Simple Syrup

¼ cup (53 grams) sugar

¼ cup water

¼ cup blood orange juice

1 blood orange – zested and cut into thin slices

Directions

  1. In a small saucepan bring sugar, water, juice and zest to a boil – let boil for 5 min and add orange slices
  2. Reduce heat and simmer for 8min
  3. Let sit for 15min
  4. Carefully remove orange slices and set aside
  5. Strain mixture thru a fine mesh sieve – discard solids

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Ingredients – Glaze

¼ cup Blood Orange Simple syrup

1 cup (120 grams) confectioners sugar

Directions

  1. Whisk together syrup and sugar until smooth – might have to add more sugar or more syrup
  • You want glaze to be thick enough to drizzle over loaf

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Assembly

  1. On completely cooled loaf – place orange slices on top of loaf
  2. Drizzle with glaze and let sit to set

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I was disappointed in this loaf.  Even though I added more blood orange juice then what recipe called for I still thought that it lacked a strong orange flavour.  The orange slices on the top of loaf looked pretty but it was very difficult to cut.   Also if I was to make this again I would candy the orange slices.  I adjusted the simple syrup recipe to add juice as well as zest, this added more flavour as well as giving it a beautiful pink hue.  I  would have liked this loaf even more if I omitted orange slices and instead of drizzling the glaze fully iced loaf.  My parents enjoyed this Florida treat but I don’t think I will be making it again anytime soon.

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