Time for the next installment in my menu inspired by A FELLOWSHIP OF BAKERS & MAGIC by J. Penner! Today’s recipe comes from Jez, the main character’s roommate at the Langheim Baking Battle.

This blood orange cardamom loaf is one of Jez’s competition recipes. Even though all my other recipes for this menu will be from Arleta (the main character), I simply HAD to make this one. It’s described as being topped with pink citrus icing and candied orange slices, and Jez says that “the sweet, spicy, and tart combination is the ideal blend.” How could I NOT make it?

I made an orange poppy seed cake several years ago, so I made alterations to that recipe to suit this one. I was confident that the loaf itself would turn out amazing (which it did), but I was really intimidated by the candied blood oranges. I’ve never tried to candy fruit before, so I was a total novice. I used this recipe by Love and Olive Oil, which was easy to follow. Admittedly, the first time I made them I let my sugar syrup boil a bit too long, so my orange slices came out a little crunchy. They still tasted amazing though, and yours should turn out just fine, as long as you don’t walk away from the stove for too long thinking it will take awhile for the temperature to climb those last 20 degrees (like I did).

I love how the blood orange juice naturally colors the pink icing and how dramatic the orange slices look on top. Jez sure knows how to make a beautiful bake!

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Blood Orange Cardamom Loaf

“What did you use the cardamom for?”
She realized neither of them had even told each other what they had made . . .
Jez sighed, sounding tired and annoyed, “A blood orange cardamom loaf with pink citrus icing and candied orange slices.”
Both Arleta and Doli leaned out onto their knees to listen to the fennex.
“The sweet, spicy, and tart combination is the ideal blend,” Jez continued. “It’s the first recipe I even perfected.”

— A Fellowship of Bakers and Magic

 

INGREDIENTS:

 

Makes 1 9-inch blood orange cardamom loaf

 

INSTRUCTIONS:

1. FOR THE CANDIED BLOOD ORANGE SLICES. Place a wire rack over a baking sheet and lightly coat with cooking spray. Thoroughly wash the blood orange to remove any residue or wax. Cut the blood orange into 1/4-inch slices and set aside, discarding the ends.
2. Combine sugar, water, and corn syrup in a small saucepan (one that holds around 5 cups of liquid) over medium-high heat. Stir until sugar is dissolved. Bring to a boil, then reduce heat to medium-low. Gently lay the orange slices in the syrup. It’s ok if they overlap a bit, but don’t let them get completely on top of each other. Cook for 50-60 minutes or until the mix reaches 240°F to 245°F on a candy thermometer, carefully flipping the slices with a fork every 10 minutes. Around 220°F, the mixture will begin to foam and bubble significantly (this is why you want the pan to hold at least 5 cups).`
3. Remove from heat and wait until bubbling subsides. Use a fork or tongs to gently remove the orange slices to the prepared wire rack to cool. After mine were cool enough to touch, I flipped them a few times over the course of a few hours, just to make extra sure they didn’t stick.
4. Allow to rest on the rack overnight or up to 48 hours. Store in a single layer on a sheet of parchment paper inside a sealed container.
5. FOR THE LOAF. Preheat oven to 350°. Generously coat a standard size loaf pan with cooking spray and set aside.
6. Sift the flour, baking powder, cardamom, and salt together in a large bowl and set aside. Whisk the sour cream, zest, juice, sugar, eggs, and vanilla together in a separate bowl. Whisk the sour cream mix into the flour mix until just combined.
7. Fold the oil into the mix with a spatula until combined. Pour the batter into the pan.
8. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. FOR THE PINK ICING. In a small bowl, whisk together the blood orange juice and powdered sugar until smooth. Drizzle over the loaf.
10. Top with candied blood orange slices and serve!
    

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If you like this recipe from
A FELLOWSHIP OF BAKERS AND MAGIC,
check out my recipe for Arleta’s Raspberry Basil Tart!