Looking for something special and indisputably crowd-pleasing to whip up for Mother's Day next weekend? This blood orange and buttermilk cake tastes like spring and uses a fascinating fermented ingredient we love -- buttermilk.
Like yogurt or kefir, buttermilk is a rich source of probiotics. It contains active cultures that can help replenish healthy bacteria in the gut. Buttermilk is also a wonderful source of riboflavin, a vitamin that supports liver function, and activates enzymes in our cells to boost energy production and aid in detoxification. Adding more traditionally fermented foods to your diet has a myriad of benefits -- even in a decadent cake like this one.
This cake recipe comes from our recent feature on a farm lunch in Sonoma hosted by Alicia Lund, Sarah Anderson and Kevin O’Connor, the chef at large for Cobram Estate olive oil.
Said Anderson of the inspiration behind her blood orange buttermilk cake: "In the early months of spring I have an abundance of blood oranges that usually end up being turned in to marmalade. The bitterness of the blood oranges pairs well with the sweetness of the honey and fruitiness of the extra virgin olive oil. Feel free to use normal marmalade or other preserves you have on hand."
The post Make This Raw Honey Comb + Buttermilk Cake With Blood Orange Marmalade appeared first on The Chalkboard.
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