Blood Orange Elderflower Cake is a citrusy floral Elderflower Cake with a gorgeous vibrant and refreshing Blood Orange cream frosting.
It’s a real princess cake (pink and cute and everything); so, it’s great as a birthday cake and it’s perfect as a tasty Easter dessert too.
Yay, I’m getting better at baking! So I wanted to take advantage of my streak of luck (until I mess up again) and bake something less sweet and dense than my Chocolate Cherry Cake was. I needed a citrusy, little sweet, little sour, refreshing dessert.
When I think about refreshing flavors, I think about citrus (lemon, lime, orange, grapefruit and blood orange), elderflower, mint, yogurt, berries and cherries, you know, sour flavors.
I decided to combine at least two of my favorite refreshing flavors, so I chose blood orange and elderflower since both of them are a little sweet, a little sour, a little citrusy and a little floral.
It’s really a simple and basic cake recipe, just a little spiked up with the elderflower syrup. The frosting is not more complex either. To achieve the vibrant color and the refreshing taste of the blood orange frosting, you use blood orange extract or blood orange simple syrup (1 cup Blood Orange juice + 1 cup Sugar).
But now, the recipe 🙂
Blood Orange Elderflower Cake
- Blood Orange Cake
- 2 cups Flour
- 1 1/2 cups Sugar
- 1-1 tsp Baking Soda and Baking Powder
- 1 pinch of Salt
- 3 middle size Eggs
- 1/2 cup Oil
- 1/2 cup Elderflower Syrup
- 3/4 cup Sour Cream
- Elderflower Filling & Frosting
- 2 cups Whipping Cream
- 20 g Whip it
- 2 1/4 cup Mascarpone
- 1 cup Sugar
- Blood Orange Extract or Blood Orange Simple Syrup
Blood Orange Cake
Preheat the oven.
Mix the dry ingredients, the flour, salt, baking powder and soda and the sugar in a bowl.
Mix the wet ones in another, bigger mixing bowl, the eggs, oil, elderflower syrup and the sour cream.
Slowly add the dry ingredient to the wet ingredients with constant stirring.
Grease the baking tin and pour the cake mixture in it.
Bake the cake on middle heat for 25-30 minutes.
Elderflower Filling & Frosting
Mix the sugar and the mascarpone.
Whip the whipping cream with the whip it.
Slowly add the whipped cream to the mascarpone. Stir it with a spatula or a whisk, so you don't break the cream.
Add the blood orange extract/simple syrup, then taste it. (If you use the simple syrup, be careful, not to water down the frosting by adding too much!)
When the cake baked, let it cool.
Cut the cake in half, then fill it with the frosting. Leave some to cover the outside of the cake too.
However my decoration is just as simple as the cake, I’m really proud of it! I’m just learning piping, frosting and icing, I think my little flowers turned out great! Apart from the piped flowers I used sugar pearls and decor sugar, I admit it’s a “little” too pink…I wasn’t really planning ahead…
It was so good, so tasty, a little sweet (just as I wanted) and just as sour and refreshing as I needed it. My family and relatives loved it too, it was gone within an hour! Oh and the best, it was so light, there was no stomach discomfort, feeling too full!
PIN FOR LATER!
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Also, check these recipes out!
- Crispy Fried Fish with Creamy Mashed Potatoes
- Baby Spinach Pesto – Pesto Pizza
- Green Tea Healthy Gummies with Honey Lemon Ginger
- Hungarian Cottage Cheese Noodles
- Spicy Stuffed Mushrooms
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- How do you spend Easter this year?
- Do you make any special Easter dessert?
- What is your favorite refreshing flavor?
- What is your favorite light dessert?