Blood Orange Cake Filling
(from OneCraftyBean’s recipe box)
The original recipe calls for regular orange juice, but I used blood oranges, which made the filling an awesome color.
Source: http://www.food.com/recipe/orange-citrus-cake-filling-147364
Categories: Cake Filling
Ingredients
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 pinch salt
- 3/4 cup water
- 1/2 cup fresh blood orange juice
- 1/4 cup lemon juice
- 2-3 teaspoons finely grated orange zest
- 3 tablespoons butter
Directions
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In a Pyrex or heatproof bowl whisk the eggs very well.
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Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
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Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
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Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
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Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
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Remove pan from heat and add in butter, mixing until melted.
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Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.