I wanted to paint a picture, if you will — of the fiery red of blood oranges and the brilliant gold of turmeric. I knew the flavors would marry beautifully, and I just had to see those deep, rich colors together — in a cake!
It’s beautiful inside and out!
- 1 tablespoon unsalted butter, softened
- 2 to 3 blood oranges
- ¼ cup low or full-fat milk
- 2 tablespoons freshly grated turmeric (here's How to Use Fresh Turmeric)
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon sea salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla
- 1 cup (2 sticks) unsalted butter, melted
- Preheat the oven to 350 degrees F, and adjust a rack to the center. Use a pastry brush, or a bit of the butter wrapper, to coat the bottom and sides of a 9-inch cake pan with the tablespoon of softened butter. Set aside.
- On a clean, dry surface, use a paring knife to cut about ½-inch off the top and bottom of each blood orange. Then to remove the skin, set them down on one of their flat surfaces and use a the knife, moving downwards, just inside the skin, cutting only slightly into the flesh. (Here's a photographic guide for cutting citrus this way.) Now, cutting horizontally into the blood oranges, create round slices that are about ¼-inch thick. Place them on the bottom surface of the buttered cake pan, covering as much of the space as possible. The edges of the orange slices should be touching each other. Set aside.
- In a small saucepan, combine the milk with the freshly grated turmeric. (Here's How to Use Fresh Turmeric.) Place the pan over medium-high heat and bring to a strong simmer. Then turn off the heat, cover, and set aside.
- In a large mixing bowl, combine the flour with the baking powder, cardamom and salt. Set aside.
- In a medium-sized mixing bowl, whisk the eggs with the sugar and vanilla.
- Now strain the turmeric milk. Use the bottom of a spoon to gently press on the grated turmeric to get as much liquid out as possible. Set aside.
- Make a well in the center of the dry ingredients, and pour in the egg mixture and the strained turmeric milk. Once it's blended in, fold in the melted butter. Continue to fold the batter until it's smooth.
- Pour the batter into the prepared cake pan with the blood oranges and place it on a baking sheet, and then into the preheated 350 degree F oven. Bake until it's golden and set, about 30 minutes.
- Let the cake cool in the pan for at least 10 minutes, and then invert it onto a a serving plate or platter. (The cake is best served at room temperature.)