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Blood Orange Olive Oil Bundt Cake with a Burnt Honey Icing | collab. with Astrid Reyes

February 6, 2017

Hello, friend.

 

Happy February everyone! January just flew right by didn’t it?? Crazy to think that we’re one month down in 2017. I’m highly anticipating this coming month. I have some pretty exciting projects and recipes coming your way. To kick off the month of love, I teamed up with super talented photographer and fellow EIU Panther, Astrid of Astrid Johana Photography, for a winter-couples-date-cake-party-in-the-woods-shoot-thing. Astrid and I met at our universities' Small Business Student Showcase last semester. We instantly feel in love with each other’s work and knew we needed to collaborate on a project ASAP. She does more couples portraits while myself, obviously, shoots food, so we wanted to do a shoot which captured both of our styles and photographic mediums. Our solution: an intimate date scene in the woods, full of Christmas lights, quaint white chairs, and a delicious cake. It was love at first bite.

 

Photo by Astrid Reyes 

 

 Photo by Astrid Reyes

 

 

 

This particular type of shoot has been a dream of mine for a long time. I have been admiring the types of on-site shoots Eva has done in the past and I knew I wanted to take my crack at it. Essentially Astrid and I (along with her incredibly helpful boyfriend!) drove out to the middle of nowhere to this beautiful little national forest near my university (which, until the day of the shoot, didn’t even know existed!) The pine trees seem to stretch upward for miles. The air was cool and the winds were still. It was the perfect day for a winter shoot (minus the whole bone-chilling winter weather part). Our models and super sweet IRL couple Hannah and Tom braved the cold and were absolutely wonderful to work with! They posed, kissed, hugged, snuggled, and ate cake like champs.

 

 

 

 

 

 Photo by Astrid Johana

 Photo by Astrid Johana

 

 Photo by Astrid Johana

 Photo by Astrid Johana

 

 Photo by Astrid Johana

 

 

 

 

 

 

 

 Photo by Astrid Johana

 

 

 Photo by Astrid Johana

 Photo by Astrid Johana

 Photo by Astrid Johana

 

 

Blood Orange Olive Oil Bundt Cake with Burnt Honey Icing

Original cake recipe adapted from the NY Times

Original burnt honey recipe from here

 

Ingredients

           

For the cake

2 blood oranges + zest

1 cup sugar

Plain yogurt

3 large eggs

1 ¼ cup all-purpose flour

½ cup whole wheat flour

1 ½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cardamom

2/3 cup extra virgin olive oil (blood orange infused or regular)

          

  For the icing

3 tablespoons honey

1 ½ cups confectioners’ sugar

2-3 tablespoons heavy cream

1 teaspoon vanilla extract

 

 

Directions

 

For the cake. Preheat the oven to 350 F. Grease and flour a 6 cup Bundt pan and set aside. In a stand mixer with a paddle attachment or in a large mixing bowl with a hand mixer, toss together the sugar and the zest of the two blood oranges. Halve the zested oranges and squeeze their juices into a 1 cup liquid measuring cup. You will have about a ¼ cup or so. Add enough yogurt until you have 2/3 cups liquid altogether. Pour the mixture into the mixer and mix well. Add in the eggs and beat until incorporated.

 

In another medium mixing bowl, whisk together the flours, baking powder, baking soda, salt, and cardamom. With the mixer on low, gradually add the flour until all of it is in the mixer. Turn the mixer to medium speed and mix mixture together until everything is combined. Switch to a spatula and gently fold in the olive oil, a little at a time. Scrape the batter into the pan. Gently hit the pan against the countertop to help it settle and release all the air bubbles it may be harboring.

 

Bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15-20 minutes. Then take a butter knife, running it along the edges of the pan to loosen the cake from the sides. Place a serving plate or cake stand over the Bundt pan. Carefully invert the cake in a quick fluid motion and the cake should gently release from the pan onto the plate. Allow the cake to cool on the cake plate or stand before decorating with icing.

 

For the icing. In a stand mixer or a large mixing bowl with a hand mixer, add in the confectioners’ sugar, heavy cream, and vanilla. Beat on a low speed and increasing until a thick white paste begins to form. Set aside.

 

In a small saucepan, add the honey and cook it over medium/high heat until it beings to foam up. Slightly reduce the heat and cook for 4-5 minutes, stirring occasionally until the honey begins to caramelize and turn a deep brown. Remove from the heat, and with the mixer on low, slowly pour the honey into the bowl. Turn the mixer up to a medium speed and whip until the honey is fully incorporated. If the mixture is too thick, add a splash of heavy cream. If the mixture is too thin, add ¼ cup of confectioner’s sugar until you get the consistency you’re looking for.

 

 Photo by Astrid Johana

 

So, the story behind this cake. Rewind to over a year ago when I was up in Galena, IL on a family weekend getaway. If you’ve been following my blog since the beginning, you will know that one of my FAVORITE destinations is Galena. I’m obsessed with that historically quaint little town on a hill. One of my favorite places to go when up there is Chef Ivo’s, this popular canning company & store that has everything from jams, jellies, dips, spreads, and olive oils. While perusing the isles of homemade jalapeno jelly and roasted garlic vinaigrette, I stumbled across a bottle of blood orange olive oil. I knew I had to get it, so I did. I promised myself I would only use it when I was going to be making an olive oil cake. One year later, I got my wish.

 

This cake is moist, sweet, and so flavorful. The blood oranges do wonders in this cake. They provide such a nice, subtle tartness to the cake without completely overpowering it.  The citrus flavors are unmatched and pair perfectly with the nuttiness of the burnt honey icing. All in all, it’s the perfect mid-winter cake! Serve it with afternoon coffee or for that special someone in your life. Cheers!

 

 

 Photo by Astrid Johana

 

 Photo by Astrid Johana

 

 

 Photo by Astrid Johana

 Photo by Astrid Johana

 Photo by Astrid Johana

 Photo by Astrid Johana

 Photo by Astrid Johana

Photo by Astrid Johana

Photo by Astrid Johana

Photo by Astrid Johana

Photo by Astrid Johana

Photo by Astrid Johana

Photo by Astrid Johana

Photo by Astrid Johana

 

 

I wanted to give a huge thank you shout-out to Astrid for collaborating with me on this project! I had so much fun working with Astrid.  I’m so excited to do more shoots like this in the future with her. But real talk guys: she’s so freaking talented you guys. She’s wanting to get into the wedding photography scene, so if you’re a couple and need engagement shots done, let me hook you up. If you haven’t already, follow her on Instagram and tell her TK sent you!

 

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