Guys I don’t mean to alarm you, but it’s blood orange time. And I’ve already made two blood orange dishes; as well as eating it with my daily yoghurt and porridge.
Blood oranges are easily my favourite fruit, the fact they signal the end of winter is purely a bonus. and oh gosh that smell. Like raspberries and oranges got together and made babies. Wait is that weird?
Is anyone else stressed out that I finish university in 3 months? I think my head is stressed; it’s doing that whole, pretend it’s not there and it might go away. Except applying it to the whole university situation. Stationery shopping must be the answer. A new notebook will fix everything.
This is the first of my blood orange uses, blood orange buttercream.
Air light and a perfect contrast for rich chocolate cake.
Blood Orange Curd – from Sel et Sucré
- About 175 ml of blood orange juice (from 4 blood oranges)
- 1 Tbsp blood orange zest (from 2 blood oranges)
- 113 gr granulated sugar
- 2 whole eggs
- 2 egg yolks
- 1/4 tsp kosher salt
- 114 gr butter, sliced into 8 pieces
In a medium saucepan, whisk together everything except the butter.
Gently heat the mixture over medium-low heat, whisking constantly, until it thickens considerably (enough to coat the back of a wooden spoon), about 10 minutes.
Remove from heat, and whisk in the butter.
Strain through a metal sieve, and let cool to room temperature. The curd will thicken slightly as it cools. I strained twice, you will get a smoother texture; which is super important since you are adding it to frosting.
Serve cold or at room temperature. Store in the refrigerator; this curd should stay good for about two weeks.
575 grams unsalted butter, softened and cut into cubes
600 grams confectioners’ sugar, sifted
4-1/2 tablespoons milk
1-1/2 tablespoons pure vanilla extract
pinch or two of salt
few drops pink gel colour
In the bowl of an electric mixer, whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.
Add remaining ingredients and mix on low-speed for 1 minute, then on medium speed for 6 minutes. I added 3 tablespoons of the orange curd at this stage brought up to around room temperature. Do this one tablespoon at a time and fully incorporate before you add the next.
Frosting will be very light, creamy, and fluffy. If you want all of your frosting (for filling and frosting cake) pink, then add a drop of pink gel colour and mix again, adding one drop at a time until desired pink shade is achieved. If you want just the outside of the cake pink, you will fill the cake layers first, and then colour the remaining frosting pink.
Best used right away (for ideal spreading consistency), but keeps well once frosted.I used the chocolate cake recipe from Miettes cookbook which I posted about here.The chocolate is compliments of the Foodie Pen Pal scheme; amazing dark chocolate from the Margaret River in WA, post soon!