Blood oranges are on their way out, I know, but you can swap regular thin-skinned oranges to top these, which is what I used in the cake itself. You could leave the fancy slice off the top altogether and just make the cake. I just like the look of it, and the chewy-sweet baked slice winds up reminiscent of marmalade.
When it comes to blood oranges, their appeal (to me, anyway) is their bad-ass name and crazy purpleness, their brand luring me in far more than their flavour. I’ve never really been blown away by the taste of a blood orange, but they do look great when sliced thin and laid atop orange pound cake batter.
Don’t let the name pound cake scare you – this is actually much lighter than most, although they do retain that dense sandiness that makes them different than a plain old muffin. And this recipe makes lots. I did mine in some of those jumbo muffin tins that were around, thinking that half-filled they might turn out more like little cakes, which they kind of did. You can use regular muffin tins though, or loaf pans, or cake pans.. whatever you think. I totally trust your judgement.
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