- If blood oranges were domesticated before orange oranges, then maybe the word "orange" could have referred to the color red
- Blood oranges were found as a spontaneous mutation in Sicily around the end of the 19th century
- Color is from anthocyanin pigments which also color grapes, raspberries, blackberries and cherries
For the cake:
1 cup of butter, at room temperature
1 1/2 cup of flour
1/4 teaspoon of baking powder
1 1/2 cup of sugar
Zest of 1 blood orange, minced
2 tablespoons of blood orange juice
5 egg yolks
5 egg whites
Dash of salt
For the icing:
1/2 cup of powdered sugar
2 tablespoons blood orange juice
Grease a 9 inch loaf pan with a little butter.
Preheat your oven to 300ºF.
Sift the baking powder and salt into the flour in a bowl. Add 3/4 cup of the sugar. Add 1 cup of butter and use an electric mixer with beater attachments to mix it up. While continuing to mix, add the 2 tablespoons of orange juice and orange zest. Then, while mixing, add the egg yolks, one by one until they are blended.
In another bowl, using the electric mixer with a whisk attachment, beat the egg whites until stiff. Gently whisk in 3/4 cup of sugar.
Using a rubber spatula, fold the beaten egg whites into the first mixture.
Spoon the batter into the loaf pan and smooth out with the rubber spatula. Gently tap the pan on the counter a few times to remove any air bubbles.
Bake for 1 1/2 hours or until done. While still in the pan, cool for 30 minutes on a wire rack. Then, remove from the pan and continue cooling on a rack for another hour or two.
Make the icing by slowly adding a few drops of blood orange juice to the powdered sugar, mixing until it looks like icing. Then, ice the cake and let cool.