Blood Orange Layer Cake

Submitted by Cynna

"This cake is different and delicious. The blood oranges make a striking presentation and the cake is so light and fluffy. With the vivid colors and airy cake it's almost like eating a dream. This takes some time so be sure to start this a day ahead."

 

• Ready In: 13hrs 35mins
• Ingredients: 13
• Serves: 12

ingredients

• Cake

• 4 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted
• 1⁄4 teaspoon salt
• 1⁄2 cup granulated sugar
• 1 cup all-purpose flour, sifted

• Filling

• 1 (16 ounce) carton vanilla yogurt
• 3 tablespoons honey
• 1⁄3 cup whipping cream
• 1⁄4 cup powdered sugar
• 5 cups blood oranges, sections

• Syrup

• 1 cup blood orange juice
• 1⁄4 cup sugar

directions

1. Preheat oven to 375°.
2. Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper.
3. Coat wax paper with cooking spray.
4. Combine eggs, vanilla, melted butter, and salt in a bowl.
5. Beat with a mixer at high speed 2 minutes.
6. Gradually add 1/2 cup granulated sugar, beating until mixture is thick and pale.
7. Gently fold flour into egg mixture, 1/4 cup at a time.
8. Spoon batter into prepared pan.
9. Bake at 375° for 20 minutes or until cake springs back when touched lightly in center.
10. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
11. To prepare filling, place a colander in a 2-quart glass measure or medium bowl.
12. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
13. Spoon yogurt cheese into a large bowl; discard liquid. Add honey to yogurt, stirring well with a whisk.
14. Combine cream and powdered sugar in bowl, beat with a mixer at high speed until soft peaks form.
15. Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture.
16. Cover and chill 15 minutes.
17. Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes.
18. Reserve half of the sections; roughly chop remaining sections. Cover and chill.
19. To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk.
20. Reduce heat; simmer until reduced to 1/4 cup.
21. Remove from heat; cool.
22. Split cake in half horizontally using a serrated knife (I use unwaxed dental floss) place bottom layer, cut side up, on a plate.
23. Brush with 2 tablespoons syrup.
24. Spread with half of yogurt mixture, leaving a 1/4-inch border.
25. Sprinkle chopped blood orange mixture mixture evenly over yogurt mixture.
26. Top with the remaining cake layer, cut side down. Brush the top layer with remaining syrup; spread with remaining yogurt mixture.
27. Top cake with reserved whole orange sections.