Blood Orange Buttermilk Pound Cake Recipe with Blood Orange Glaze (2024)

FAQs

What flavors mix with blood orange? ›

Blood orange pair well with all types of less acidic fruit. These kinds of fruits attenuate blood orange's tartness, therefore: apricots, figs, strawberries, lime, lemon, mango, apples, melon and peaches. A marriage with pineapple mitigates the sour and slightly sulphurous notes of this orange.

Moisture That Matters

Can't milk or buttermilk do the same? Here's one thing to consider: thickness. Sour cream adds moisture without thinning your batter the same way that a liquid would.

Solution: boil the oranges. This removes the bitterness as well as softening the oranges to make them “jammy”, which makes the cake damp and sticky inside.

When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.

Blood orange: Pairs well with almond, cardamom, chocolate, cinnamon, clove, fig, ginger, honey, and other citrus fruits. Currants (black and red): Pair well with chocolate and citrus.

Directly across red orange in the color wheel, you'll find blue and green hues; combined, these make for an eye-catching palette. Combine red orange with pink hues, on the other hand, and you get a feminine feel. Red orange also pairs beautifully with purples and yellows and any other hue you'd expect to see in nature.

Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.

Like we discussed above, adding too much liquid to a cake can make the cake very dense, or it may not rise correctly. There's a fine line when it comes to cake recipe ingredients.

Those include (in order of increasing strength of flavor) dried zest (dehydrated grated zest packaged with a preservative), extract (a mixture of alcohol, water, and orange oil), or oil (cold pressed from orange rind).

Why is my orange cake not rising? ›

Overbeating your batter leads to cakes that don't rise out of the pan. Instead of beating, grab a wooden spoon or spatula and fold your dry mix into your wet mix a little at a time. It's a slightly longer process but you should notice an immediate improvement in cake quality.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

There are several possible causes for what is called a sad streak in a pound cake. One is that there wasn't enough stirring in the early stages of preparing the batter. The other is that the cake needs to 'set' the crumb when you first remove it from the oven.

Blood orange essential oil blends well with vanilla, turmeric, nutmeg, myrrh, marjoram sweet, mandarin, lemon, lavender, juniper berry, coriander, clove bud, clary sage, and more.

Blood orange season is just the best season. This blood orange spritzer is made with fresh blood orange juice, a touch of lime, jalapeno peppers and bubbly seltzer. A hint of sweet, a hint of heat and lots of fizziness makes this the perfect mocktail.

This latest addition to our all-star Dunkin' Refresher line-up balances bold, sweet blood orange with the seasonal taste of tart cranberry.

What Does a Blood Orange Taste Like? The blood orange has a complex flavor that's reminiscent of navel oranges, but is more floral and tart. Blood oranges are generally sweeter and less acidic than regular oranges. Some people have compared the taste to that of a raspberry.