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Blood Orange Cake with Cardamom and Sugared Rosemary

Have you “sugared” your rosemary this year?

Neither had I. Until we went to our nephew’s wedding last weekend in Tucson, Arizona, sugaring rosemary wasn’t on my list of things to accomplish for the new year. But then, everything changed.

The morning of his wedding was one of those sun-drenched, crystal clear days so typical of winter in southern Arizona. It was a wonderful day to be outdoors. After a mid-morning breakfast, we took a short drive to see the charming 1929 casita he and his bride-to-be had purchased only a few weeks prior to the wedding. Driving down a tree lined, winding road we caught a glimpse of the property.

As is common in the desert, his one-half acre yard was missing the lush lawn and greenery that is found in Dallas. Instead, pebbles and stones provided the foundation for a lovely display of cactus and willows. Citrus trees dotted the landscape with their yellow, orange and lime green polka dot affect. Walking along the enchanting pathways, we felt the serenity and peacefulness of this quaint desert setting.

But it was the blood orange trees that called my name. They were putting on a spectacular show with colorful hues of red and orange. Branches were drooping with the weight of a plentiful crop. It was time for harvesting and I was ready to take on the task. With clippers in hand and a 6’ 4” husband by my side, we harvested our way through every blood orange tree on the property. It was a delightful experience.

 

 

 

Once back in Dallas, and thanks to a sister who drove out for the wedding then delivered our blood oranges a few days later, we are enjoying our bushel basket full of my favorite citrus fruit.

Linda and the blood orange tree.

Art harvesting blood oranges.

 

 

 

 

 

 

 

 

 

Anxious to try a recipe that I stumbled across right before Christmas, our Arizona trip gave me the main ingredient; blood oranges. After a little experimenting, I finally settled on the combination of two similar recipes and prepared Blood Orange and Cardamom Cake for my husband’s birthday this weekend. If you’ve never made a blood orange cake accented with the fragrance of ground cardamom, be prepared for a flavorful and moist treat.

Linda’s Blood Orange Cake with Cardamon and Sugared Rosemary

*Note: Many local groceries are currently hosting citrus-fests, etc. Now is a good time to use those sassy little blood oranges in your favorite recipe. Or, search the internet for a blood orange cake recipe. There are some fun ones to choose from. Just don’t forget the “sugared rosemary” for a nice Texas finish!

Linda Alexander

To Make Sugared Rosemary:
Dip fresh rosemary sprigs into a cup with water. Drip off excess and set on a parchment lined baking sheet. Generously sprinkle the wet rosemary sprigs with sugar, flip them over and repeat. Allow to dry for about an hour or more.

If you would like the blood orange cake recipe, please let us know in the comment section.
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