Cake for breakfast?! Here’s a breakfast orange loaf using @SunkistCitrus Blood range with a blood orange glaze with a gorgeous pink hue. You’ll not only get to start the day with some deliciousness, but you’ll also get some vitamin C that promotes the production of collagen, which gives skin strength and elasticity. Yes please!!
Blood Orange Breakfast Loaf Recipe
1/2 cup butter, room temp
1 cup granulated sugar
2 large eggs
1/2 cup Sunkist blood orange juice (about 2 oranges)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Blood orange glaze
1 ½ cup powdered sugar
2 tbsps blood orange juice
1 tsp blood orange zest
1 tsp melted butter
Pinch of salt
In a bowl, combine all-purpose flour, baking powder, and salt. Mix well and set aside.
In another bowl, add the butter and sugar and mix until fluffy. Next, add one egg at a time and mix until it’s combined. Scrape down the bowl and add the orange juice. Mix again and then in small increments, add the dry ingredients while gently mixing with a spatula. Don’t overmix because this will create a dense cake.
In a 9×5 loaf pan, line with parchment paper and pour in the batter. Smooth it out and bake at 350 degrees for 40-45 minutes or until it’s golden brown and comes out clean with a toothpick. Let the cake cool completely.
While it cools, make the glaze. In a bowl, combine powdered sugar, blood orange juice & zest, melted butter, a pinch of salt, and mix until smooth.
Place the cake on an icing rack over a baking sheet and pour the glaze over the cake. Decorate with thinly blood orange slices and let the glaze harden for about 10 minutes. Cut and enjoy!
Be sure to check out sunkist.com for more delicious blood orange recipes!
Gold Nugget Baked Oatmeal:
2 cups old fashioned rolled oats
1/2 cup sliced almond
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup milk
1/4 cup Sunkist gold nugget juice
3 tablespoons melted butter
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
In a large bowl, combine the rolled oats, sliced almonds, brown sugar, cinnamon, cardamom, baking powder, and sea salt. Mix well and set aside.
In a bowl or pitcher, add the milk, eggs, Sunkist gold nugget juice, melted butter, vanilla extract. Mix well until the mixture is smooth.
Pour the liquid into the oats mixture and mix well.
Transfer the oats mixture into a greased 8×8 baking pan or lined with parchment. Bake for 35-40 minutes or until golden brown. Remove from oven and let it cool. Serve with a dollop of Greek yogurt and enjoy!
Minneola tangelo Dutch baby pancakes:
Minneola tangelo Curd
3 egg yolks
1/3 cup sugar
zest Sunkist Minneola tangelo
½ cup Sunkist Minneola tangelo juice
5 tablespoons butter
In a saucepan, combine the egg yolks, sugar, and zest of the Sunkist Minneola tangelo. Mix it well until you get a thick paste. Pour in the Sunkist Minneola tangelo juice and mix again to combine. Put it on the stove on medium heat and constantly whisk until it thickens up. To stop the cooking, add the butter a little at a time while stirring and turn off the heat. The curd should be thick and will continue to firm up as it cools. Pour into a jar and put in the refrigerator for at least an hour.
1 tablespoon butter
¾ cup milk
¾ cup flour
1 tsp vanilla
1 tbsp sugar
Zest of the minneola tangelo
Put the butter into a large cast-iron pan and preheat the oven to 400 degrees.
In the meantime, in the pitcher of a blender, add eggs, milk, flour, vanilla extract, sugar, salt, and zest of the minneola tangelo. Blend on high speed for a minute until it’s aerated. Pour immediately into hot cast iron and place back into the oven. Bake for 20-25 minutes until it’s puffed up and golden brown.
Serve with the Minneola Tangelo curd and a dust of powdered sugar. Enjoy!
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