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Blood Orange Walnut Cake




Source of Recipe


Internet


List of Ingredients




1/2 cup (1 stick) unsalted butter, softened
2/3 cup granulated sugar
2 tablespoons finely grated blood orange zest
1/2 teaspoon freshly grated nutmeg
2 eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
1 1/2 cups self-rising cake flour
1/2 cup fresh blood orange juice
1 cup finely chopped walnuts
Confectioners sugar for dusting


Recipe



Preheat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper.
In a bowl, combine the butter, granulated sugar, blood orange zest, and nutmeg. Using an electric mixer set on medium speed, beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low speed, mix in the flour. Stir in the sour cream, blood orange juice, and walnuts.
Pour the mixture into the prepared pan. Bake the cake until a wooden toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack and peel off the parchment. Let cool completely.
Turn the cake right-side up onto a platter or cake stand. Using a fine-mesh sieve, dust the cake with confectioners sugar. (To protect the platter or cake stand from the flurry of confectioners sugar that will descend on it, tuck pieces of waxed paper around the bottom edges of the cake before dusting. Remove the waxed paper before serving.) If you will be storing the cake, do not dust it with the confectioners sugar. Instead, wrap it well in plastic wrap and store it at room temperature for up to 2 days. Dust the cake with the confectioners sugar just before serving.