Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8-inch square baking pan with parchment paper.
- To make the candied blood orange, combine Blood Orange-peel, Sugar, Water, and Blood Orange Liqueur in a small saucepan. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the peel is very translucent and the syrup is thick and glossy. Drain the orange peel and set aside.
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, cream together Butter and Muscovado Sugar until light and fluffy. Beat in Eggs one at a time, then stir in Molasses and Crème Fraîche.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, make the Earl Grey Glaze: Melt Butter in a saucepan over medium heat, cooking until browned and fragrant. Remove from heat and let cool slightly. Whisk in Powdered Sugar, Earl Grey Tea, and Vanilla Bean Paste until smooth.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Drizzle with Earl Grey Glaze and top with Candied Blood Orange before serving.
