The crimson color I discovered after slicing into my first blood orange was intriguing. Blood oranges are a deliciously sweet and the beautiful color isn't just "for show" - it happens to be an antioxidant. They are even higher in antioxidants than normal oranges! You'll start to see them appear in the grocery stores around December. I decided to pick up a few and incorporate them in a dessert. I love how the sweet and tangy orange complements the spiced brown sugar cake.
- 2 c all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tbsp ground cinnamon
- 1/2 tbsp ground green cardamom
- 3 large eggs
- 1 c dark brown sugar
- 1 c white sugar
- 1/4 c sweetened apple sauce
- 1/2 c canola oil
- 5 blood oranges
- Zest of 1 blood orange
Preheat oven to 350 degrees. Juice two of the oranges, set aside. Peel the remaining three blood oranges and slice into thin slices, set aside.
In a large bowl, sift together the flour, baking soda, salt, cinnamon and cardamom.
In a separate large bowl, whisk together the eggs, brown sugar and white sugar, until smooth. Whisk in the apple sauce, canola oil, blood orange juice and blood orange zest, until just combined.
Gradually stir the flour mixture into the wet mixture, until just combined.
Lay the orange slices on the bottom of a greased 10-inch springform pan. Pour the cake batter over all.
Bake in a preheated oven for 45 to 55 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Immediately place a plate on top of the springform pan and carefully turn the springform pan over, allowing the cake to fall onto the plate.