{Strawberry Blood Orange Cake}
Serves:: 8-10 servings
  • 400g all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 30g shredded coconut
  • 125g butter, softened
  • 100ml vegetable oil
  • 250g white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons blood orange zest
  • 125g sour cream
  • 250ml buttermilk
  • 1 teaspoon baking soda
Cream Cheese Swiss Meringue Buttercream:
  • 3 egg whites
  • 130g white sugar
  • ¼ teaspoon salt
  • 1½ teaspoons vanilla extract
  • 145g butter, softened
  • 300g cream cheese, room temperature
Strawberry Blood Orange Filling:
  • 200g fresh strawberries, diced
  • 300g blood orange segments
  • 1 teaspoon orange zest
  • 50g white sugar
  • 10g fruit pectin
Candied Blood Orange Slices:
  • 2 blood oranges, finely sliced
  • 100g sugar
  • 100ml water
  1. Prepare 2 18cm round cake pans by lining them with parchment paper. Preheat your oven to 350F.
  2. Sift the flour, salt and baking powder in a bowl. Add the shredded coconut.
  3. Mix the butter, oil and sugar in a bowl until creamy, about 5 minutes.
  4. Stir in the eggs, one by one, then add the vanilla and orange zest, as well as the sour cream.
  5. Mix the buttermilk with baking soda in a cup.
  6. Fold in the flour, alternating it with buttermilk. Always start with dry ingredients and end with wet ones.
  7. Mix just until the ingredients are incorporated then pour the batter into your prepared pans.
  8. Bake in the oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  9. Let the cakes cool in the pan then cut them in half lengthwise. You will get 4 layers of cake - well, 3 in my case as one of them dissapeared by magic when my little man entered the kitchen.
Strawberry Blood Orange Filling:
  1. Combine the fruits in a saucepan. Add the orange zest, sugar and pectin and bring to a boil.
  2. Cook the mixture for 5 minutes then remove from heat and let it cool completely.
Cream Cheese Swiss Meringue Buttercream:
  1. Mix the egg whites, salt and sugar in a heatproof bowl. Place the bowl over a hot water bath and mix with a whisk until the egg whites are frothy and hot.
  2. Remove from heat and continue mixing with an electric mixer at least 5 minutes or until the bowl cools down and the egg whites turned into a stiff, glossy meringue.
  3. Add the butter, all at once and continue mixing for 5-6 minutes. At first, the mixture will turn soupy and curdled, but keep mixing on low speed until it comes together into a creamy, smooth frosting.
  4. Mix the cream cheese with vanilla extract then add the buttercream made earlier, spoon by spoon, mixing just until incorporated.
  5. Spoon a few tablespoons of cream into a pastry bag and place aside.
To assemble the cake:
  1. Place one sponge on a platter then pipe a circle of cream cheese buttercream on the outer edge of the sponge. Fill the center with part of the strawberry orange filling and cover with another sponge.
  2. Repeat the same process with the cream and filling.
  3. Cover the cake with the remaining cream cheese buttercream and place in the fridge.
Candied Blood Orange Slices:
  1. Mix the sugar and water in a saucepan and bring to a boil.
  2. Add the orange slices and cook for 10 minutes on low heat.
  3. Remove from heat and let the slices cool in the syrup.
  4. Drain the orange slices well and place them on a baking tray lined with parchment paper.
  5. Bake in the preheated oven at 350F for 10 minutes or until they begin to caramelize slightly. Just stay close to the oven as the line between perfectly caramelized and burnt is fine.
  6. Allow the slices to cool completely then use them to decorate the cake.
  7. Serve the cake chilled.
Recipe by Pastry Workshop at https://pastry-workshop.com/strawberry-blood-orange-cake-tort-cu-portocale-rosii-si-capsune/