4 ounces unsalted butter at room temperature
2 large eggs at room temperature
3/4 cup granulated sugar
1/2 teaspoon vanilla paste
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
8 ounces candied blood orange puree
Preheat the oven to 350 F and grease 8 ramekins or baking tins.
In a small bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In another bowl beat the butter and sugar until light and fluffy. Slowly add the eggs one at time, making sure not to over mix. Next, add the vanilla.
Gently stir in the flour mixture until the mixture just combines. Fold in the candied blood orange puree.
Distribute the cake batter between your ramekins or preferred baking dish and bake for roughly 20 minutes or until a toothpick inserted into the center comes out with moist crumb. Remove from oven and let cool for a few minutes, then empty out onto a wire rack.
2 cups granulated sugar
2 cups water
3 medium blood oranges
(I followed these proportions but ended up with too much puree. I would use 2 blood oranges next time, which I think would make exactly the right amount for the recipe).
Combine the sugar and water on the stove to create a simple syrup.
Slice the blood orange thinly, then place in the pot of simple syrup.
Reduce the syrup on medium low heat for about 30 minutes, or until the blood orange peel is soft and sweet to taste.
Let cool then remove the candied orange from the syrup (reserve the liquid) and puree it until the consistency resembles that of jam.
(Next time, I would add a little of the syrup to blend with the blood orange pieces – I think this would give the pudding batter a runnier consistency, which would give it more of a pudding texture once baked. I thought it came out a bit too cake-y).
Vanilla and Blood Orange Caramel
Reserved syrup from the candy process
1 teaspoon vanilla paste
pinch of salt
Place all the ingredients into a small heavy sauce pan and reduce over medium heat until the consistency of honey.
1 pound mascarpone, at room temperature
2 ¼ cups simple syrup, cold (see note)
¼ cup fresh lemon juice
Mix the mascarpone and syrup in a bowl, then place the mixture in a blender and pulse a few times to blend thoroughly.
Freeze the mixture in an ice-cream machine; when it is almost frozen, add the lemon juice and complete the freezing.
Remove to a covered container and store in the freezer.
The sorbet is best the day it is made, but it can be stored for up to 3 days.
I have also made this using a raspberry puree in place of the lemon juice, to make a deliciously fresh-tasting raspberry sorbet. I’m sure you could use any type of fruit puree.
Note: To make the simple syrup, bring equal parts of sugar and water to a boil in a heavy saucepan, stirring to dissolve the sugar. Remove from the heat, let to cool to room temperature and then refrigerate. Using ½ cup each sugar and water will give you about ¾ cup syrup.
* pudding recipe adapted from David Lebovitz
* mascarpone sorbet recipe from Thomas Keller, The French Laundry