The minute I laid eyes on this cake perched on the marble counter at Josephine House, I knew I had to have a slice… and find a way to talk pastry chef Jen Tucker into giving me the recipe. It tastes as bright and sunny as it looks, oozing with a triple dose of citrus: juice, zest, and whole slices adorning the top. Like so many of the best desserts, this cake is made with just a handful of ingredients and the simplest technique. It makes the perfect ending to a “welcome spring” gathering (stay tuned to see where we served it tomorrow!) and you’ll want to make sure and save a slice to devour at breakfast the next morning. Scroll for the recipe, and thanks for sharing, Jen!
*photos by Sugar & Cloth
- 2 blood oranges, sliced very thin
- 1/4 cup sugar
- 1 cup sugar, divided
- 4oz butter
- 2 eggs, separated
- 1tsp vanilla
- zest of 1 orange
- 1/2tsp salt
- 1 cup flour
- 1 1/2tsp baking powder
- 1/4 cup cornmeal
- 1/4 cup buttermilk
- 1/4 cup orange juice
- Line the bottom of a spring form pan with parchment paper and coat the whole pan with pan spray.
- Sprinkle 2 tablespoons of the sugar on top of the orange slices and set aside.
- In a stand mixer with the paddle attachment, beat the butter with 3/4 cup of the sugar until light and fluffy.
- Add the egg yolks one at a time and beat until fully incorporated, scraping the bowl after each addition. Add the vanilla and orange zest.
- Sift the dry ingredients and add half of the butter mixture, mixing until just combined.
- Add the liquids followed by the rest of the dry, careful not to overmix.
- Beat egg whites and remaining 1/4 cup sugar to medium peaks and fold into the batter in thirds.
- Lay the orange slices in one even layer at the bottom of the pan.
- Pour batter into prepared pan and smooth the top.
- Bake at 325 degrees F until done, about 35-40 minutes. Once cool enough to handle, remove spring form piece but don't invert cake until totally cooled.