Name: Blood Orange Cake
Ingredients: 3 medium blood oranges washed well and sliced into 1/4″ rounds; 2 cups water; 2 cups blood orange puree; 1/2 cup butter; 1 egg; 1 1/2 cups all-purpose flour; 1 cup sugar; 1 tbsp baking powder; 1/2 tsp salt; juice of 1 blood orange; About 1 cup confectioners’ sugar; ¼ cup raw pistachios (optional)

Ingredients

Scale

For blood orange puree

3 medium blood oranges washed well and sliced into 1/4” rounds
2 cups water

For cake

2 cups blood orange puree
1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1 cup sugar
1 tbsp baking powder
1/2 tsp salt

For glaze

juice of 1 blood orange
About 1 cup confectioners’ sugar
1/4 cup raw pistachios (optional)

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Instructions

Bring sliced blood oranges and water to a boil in a medium saucepan. Cover, turn heat to low, and simmer for 20 minutes. Let cool and Carefully transfer to a blender and blend on high power until completely smooth. Measure out two cups, (save any leftovers for a smoothie or cocktail).
Preheat oven to 350. Grease and flour a baking pan. Melt the butter.
In a large bowl, combine two cups of the blood orange puree with the melted butter and egg. In a separate bowl, whisk together the flour, sugar, baking powder and salt. Pour the orange mixture into the flour mixture and gently fold together until just combined.
Bake for about 40 minutes, or until a toothpick inserted comes out clean. Carefully invert onto a cooling rack to cool completely.
To make glaze, whisk together juice and confectioners’ sugar. Pour over cake once it’s completely cool and garnish with the chopped pistachios (optional)