Blood orange cardamom cake with mint feta ice cream
Cakes
I love thinking "out of the box" and enjoyed adapting a favorite Meyer lemon cake recipe (that was originally inspired by Molly Wizenberg of the blog Orangette) to feature blood oranges instead. As for the ice cream, it was inspired by some of the more esoteric flavors in David Lebovitz' Perfect Scoop...I've used fresh mint and the flavor is pretty subtle; if you are looking for a really minty flavor for the ice cream, you'll probably want to add a drop or two of mint extract. If you are not planning to serve the cake with the ice cream, you might want to ice it- allow it to cool for 30 minutes or so after you add the syrup and then whisk 1 cup powdered sugar together with 3 tablespoons of blood orange juice. Using a offset spatula (or a spoon), cover the top of the cake with the icing. You can serve the cake immediately, or wait 45 minutes to 1 hour and the icing will harden.
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