As you've probably noticed I've been going a little blood orange crazy. There's such a short period that their available and I need to take full advantage because peach season is right around the corner and cannot wait to dive into that basket. Okay, back to blood oranges. This cake is awesome and I'm not just saying that because I made it, there are a few components that makes this particular cake that good. Obviously, the blood oranges, but what you'll soon find out is the the blood oranges are drenched in this smoky caramel sauce. Second is the the flour mix. This mix has been key to my success at taking amazing baked goods to the next level, the gluten free level.
Of course I wanted to make this cake big and fabulous to match the flavor notes. In my attempt to do so I used a 10 x 4 inch tube pan where the the middle pops out. Do not use a pan that has a removable bottom unless you put parchment down! I speak from personal experience, caramel will drip through the pan. I can laugh now but so not funny when your sipping coffee knowing you nailed this, when suddenly your theme song switches from "Run the World" to "Burning Down the House".
Gluten Free Flour Mix *I used grams because its the easiest when converting to different pan sizes *This makes 702g which is exactly what you need for this cake 360g Brown Rice Flour 192g Potato Starch 90g Sweet Rice Flour (I got mine from an Asian market) 60g Tapioca Starch 2tsp Xantham Gum
Smoky Blood Orange Cake
Author: Rolling Pin Punches
Recipe type: Dessert
- ¾ cup Smoky Caramel (any caramel works)
- 2 Blood Oranges, thinly sliced
- 702 grams Gluten Free Flour Mix
- 13 grams baking powder
- 7 grams salt
- 462 grams butter, cubed and room temperature
- 405 grams granulated sugar
- 290 grams (w/out shell) or 6 eggs
- 1 Tbsp vanilla extract
- Preheat oven to 350 degrees with wire rack positioned in center. Set aside 10 inch by 4 inch bundt pan (no need to grease pan).
- Layer orange slices on bottom of pan, it's okay if they overlap.
- Heat caramel in microwave for about 1 min, making it thin enough to pour over orange slices. Cover them generously getting all the nooks and crannies.
- Stir baking powder, salt and flour together and set aside.
- Place butter in bowl of stand mixer fitted with paddle attachment *see notes. Whip on medium speed until creamy.
- Gradually add sugar and whip until ridges form about 3 or 4 min.
- Add eggs one at a time fully incorporating each addition.
- Add vanilla extract and turn mixer to lowest speed, adding flour in 3 increments until just combined.
- Spoon batter evenly in pan and lightly smooth together *see pictures below.
- Bake for 50 min or until cake tester/knife comes out clean (toothpick too small to test cake).
- Cool cake between 3-5 min no longer and flip onto platter.
- Slice and enjoy with friends (Its a large cake!).
I used a stand mixer but you can always use a hand mixer up until adding the flour, switch to a wooden spoon at this point since batter will be too thick.
Adapted from www.howsweeteats.com