Blood Orange Cake with Rosemary Honey Caramel

& nighttime rituals

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every week! Paid subscribers get even more on Saturdays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!

CATCH UP!

I mentioned last week that I wanted to start reading again, and I am pleased to announce that I have started Lena Dunham’s memoir, Famesick, and I’m really enjoying it so far! I went to college in New York City from 2009-2013, so I experience a certain nostalgia reading about a twenty-something in NYC during that time period and the era of Girls. We’ve had wonky nights here and there lately, so having a good book to read on my Kindle when I’m up in the middle of the night breastfeeding makes me dread the evenings a little bit less.

I can’t remember if I’ve mentioned this before, but Grant and I have been watching Cheers from start to finish, and it has acted as my comfort show since Sagan was a newborn. My nightly routine lately has been very regimented: put Sagan to bed, straighten up the house, do my nighttime skincare routine, watch Cheers, close my eyes at 9:45 p.m.

I was telling Grant that I’ve never cared for an elaborate skincare routine very much (I like to keep it simple), but these days, it feels so relaxing that I keep on adding steps, almost for the ritual of it all. I also have to clean my eyes religiously because of all the recurrent styes and chalazions (chalazia?) I was getting postpartum, although I’m way less enthused about that ritual.

THINGS I’M LOVING

For years, I have wanted a Le Creuset Braiser, but I never bought one for myself because it just felt so pricey. This year, for my birthday, Grant got me one in this gorgeous olive green color, and I’m so happy I finally have one. I use it daily for everything from meats to pastas to sautéed veggies. Yes, it’s a splurge, but one that is truly worth it, and I love knowing that it will last a lifetime. Le Creuset is truly that girl.

I’m almost positive my caffeine tolerance has gone up, and lately, I’ve been wanting a new afternoon boost. LMNT just came out with an Arnold Palmer-flavored electrolyte stick with black tea, and I have been drinking it more than I care to admit. I love that it is both caffeinating and extra-hydrating. I’ve partnered with them in the past (although this is not at all sponsored), so I have a “free gift” link if you want it.

Eating out of pretty bowls just makes the experience better — I don’t make the rules. I love these ceramic flower bowls from Goodies LA. You can buy them individually on their website or as a set on Amazon. They’re perfect for morning yogurt bowls, cereal, soup, etc.

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RECIPE!

This week has been the week of the blood orange — I bought two huge bags instead of two individual oranges, so I’ve been trying to use a little bit everyday. This cake was the first thing I made, but I also have been drinking blood orange creamsicle matchas, giving Sagan little wedges at each meal, and testing cocktail recipes for my cookbook.

This cake is a riff on my other upside down cakes that I’m sure you’ve seen before. For this one, I added rosemary both to the caramel and the cake and added some blood orange zest to the batter. I also used a little semolina flour to add a bit of texture and nuttier flavor, and this paired very nicely with the citrus and rosemary. If you don’t have semolina flour, you can just use regular flour for the full amount.

I know blood orange season is going to come to a close here, but the good news is, you can always use regular oranges or even lemon in this recipe! I’m going to make it with stone fruit too as we enter the summer season. Fruit substitutions allowed and encouraged!

Blood Orange Caramel Layer

• 2 blood oranges, thinly sliced (I used a mandolin on the thinnest setting)

• 6 tbsp unsalted butter

• 1/3 cup honey

• 1/4 cup granulated sugar

• 4 sprigs fresh rosemary

Cake

• 1 stick (8 tbsp) unsalted butter

• 1 cup unbleached all-purpose flour

• 1/2 cup semolina flour

• 1 ½ tsp baking powder

• 1/2 tsp ginger

• 1 tsp salt

• 1 cup granulated sugar

• 1/4 cup brown sugar

• Zest of 1 blood orange

• 1 tablespoon chopped fresh rosemary

• 2 large eggs

• 1 tsp vanilla extract

• ⅓ cup milk (I used oat)

• Optional, for garnish: powdered sugar, rosemary sprigs

1. Preheat oven to 350 F. Start by browing your butter for the cake batter. Add 1 stick of butter to a small saucepan on medium heat, and cook until the butter turns brown and the milk solids begin to separate, stirring frequently. Remove from heat immediately, and transfer to a bowl to cool.

2. Line a 9-inch round cake pan with parchment paper, and spray with oil or grease generously with butter. Lay the orange slices down in a spiral.

3. Prepare the rosemary caramel sauce by melting 6 tbsp butter in a small saucepan. Turn the heat to high, and add the honey, 1/4 cup granulated sugar, and rosemary sprigs. Bring to a boil, and cook for about 3 minutes until frothy and caramelized. Remove the rosemary with tongs, and immediately pour the caramel mixture over the oranges, covering everything evenly.

4. In a medium bowl, mix together all-purpose flour, semolina flour, baking powder, ginger, and salt.

5. In a separate medium bowl, mix together sugar, chopped rosemary, and orange zest with your hands until well combined. Mix in the cooled brown butter, sugar, brown sugar, eggs, vanilla, and milk.

6. Mix your wet mixture into your flour mixture until evenly combined. Carefully spoon the batter over the oranges, and spread evenly on top, taking care not to disturb the placement of the orange slices.

7. Transfer to the oven and bake for 40-45 minutes or until top is golden brown and springs back when lightly touched. Let cool for 10 minutes, and then loosen edges with a paring knife. Place a plate on top of the cake, and invert them both at the same time. Serve warm or at room temperature, but let cool slightly before cutting into the cake! Dust with powdered sugar and garnish with a few sprigs of rosemary, if desired.

To store: I leave on my countertop for up to one day before refrigerating.

IN CASE YOU MISSED IT!

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