These blood orange mini cakes are moistly delicious! Hahaha name that ad….
Jump to RecipeOur mini cakes are a great addition to any tea party, family function, or just because it’s Wednesday. A lot of flavor is packed into this palm held cake. And just one mini blood orange cake could feed up to 3 people (in our opinion).
Buckwheat….What’s that?
Well short answer…buckwheat is a grain like seed superfood! It has so many health benefits, we thought we highlight just a few of them.
- Gluten Free
- Buckwheat is naturally gluten free. If trying to make this recipe 100% gluten free, use almond flour, other grain-free flours, or GF all purpose flour instead of cake flour.
- Heart Health
- This whole grain is a rich heart-healthy nutrient with fiber and niacin. Since buckwheat is good for gut health, thanks to fiber, it can help improve your blood cholesterol levels. Which can also help reduce the risk of obesity, strokes, diabetes, and heart disease.
- Weight Benefits
- Buckwheat helps with satiety which gives a feeling of fullness after a meal. This concept is spoke about in a lot of weight loss program. And is one of the keys to helping with weight lost or preventing weight gain. In addition to the fiber, buckwheat is also a source of protein. YAY!
When is blood orange Season?
One could find blood oranges readily available from December to April. But the actual prime time for this amazing crimson looking citrus is February to early March. Did you know this ruby hue beauty is popular in Spain and Italy? Well if you don’t know….now you know!
Where did you find the ramekins?
These adorable mini round cocottes are from Le Creuset. Comes with a cute little top too!
Blood Orange Mini Cake Pairings
So you’ve made this stunning moist little cake….now what on earth does one pair it with? You got questions….we got answers! Here’s a short list of ideas to pair your blood orange mini cake with:
- A great idea if you’re interested of course, is to top off this cake with a stunning blood orange quick frosting. All you’ll need is some powdered sugar (roughly 1 cup) and freshly squeezed blood orange juice (roughly 3-4 tablespoons). Whisk well and pour it on top of the cakes!
- Having a caffeinated party? If tea or coffee tickles your fancy pair it with this mini cake! We recommend flavors with less boldness such as a light roast coffee. Or perhaps chamomile tea. Really it’s whatever floats your boat.
- Trying to get your drink on? A glass of champagne, white/rose wine, or a cocktail such as a French 77 would be a superb drink addition to this blood orange cake.
Looking for more delicious cakes? Check out the links below:
- Tres leches cake
- Rainbow layer cake
- Chocolate pound cake
- Vegan carrot cake cupcakes
- Olive Oil Cake
- Mini Chocolate Cakes
Blood Orange Tea Cake
Ingredients
- 4 Large eggs RT
- 2 tsp Vanilla extract
- 100 g Granulated sugar
- 120 g Light brown sugar
- 50 g Buckwheat flour sifted
- 150 g Cake flour sifted
- 1½ g Kosher salt
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 cup Unsalted butter softened
- 1½ tsp Fresh lemon juice
- 3 Blood oranges zest
- ¼ cup Sour cream
- 3 tbsp. Cognac
Instructions
- Preheat the oven to 350 degrees F. Grease 6 mini cocotte pans and set aside.
- In a saucepan over medium heat, add ¼ cup of butter. Cook until foam appears and a nutty scent develops. Approximately 5 minutes.
- Add 100 g of light brown sugar, cognac, and lemon juice; stir until sugar melts, about 3 minutes. Evenly divide the mixture into the prepared mini pans.
- Zest 3 blood oranges. Then, remove the outer layer of one of the blood oranges. Slice the blood orange crosswise into 1/4-inch-thick wheels; discard any seeds as well as the outer layer.
- Place one blood orange wheel on top of the cognac brown sugar mixture. Set aside.
- In a bowl sift together the salt, baking soda, baking powder, buckwheat flour, and cake flour.
- In a separate bowl beat together the remaining unsalted butter, light brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.
- Beat in the eggs, one at a time. Next, beat in the vanilla extract, blood orange zest, and sour cream. Fold in the dry ingredients.
- Evenly divide the cake batter into the prepared mini cake pans. Use an offset spatula to gently spread the batter into a smooth and flat layer.
- Bake the mini cakes for 20 to 35 minutes or until inserted toothpick comes out clean.
- Let the cakes cool for 10 minutes before inverting onto plates. Enjoy!