Blood Orange Tea Cake

• Cake
• 1/2 cup fine cornmeal
• 1/2 cup cake flour
• 1 teaspoon baking soda
• 1 tablespoon mint finely minced
• 1 pinch salt
• 1/2 cup sour cream
• 1/2 cup french sheep's milk feta, grated finely (I used my microplane)
• 1 stick of butter, softened
• 1 blood orange, zest and juice
• 1.25 cups powdered sugar
• 4 egg yolks
• 2 eggs
• Blood Orange Feta Glaze
• 2 blood oranges
• 2 tablespoons french sheep's milk feta, finely grated (preferably with a microplane)
• 1 tablespoon mint, finely minced
• 1 cup powdered sugar

1. Preheat the over to 350. Mix the cornmeal, flour, baking soda, mint, and salt in a small bowl and set aside.
2. Mix the sour cream and feta in a small bowl and set aside.
3. cream the butter for a minute with a handheld mixer and then add the blood orange zest and juice. Mix and slowly add the sugar until well incorporated.
4. Add the eggs one at a time, mixing well after each addition.
5. Fold in the sour cream/feta mixture until blended and then fold in the dry ingredients.
6. Pour the batter into a greased 8 inch round pan. Lick the bowl. Bake for 25 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes and then invert on a plate. Carefully, turn over and place on a rack set over a plate. Prepare the glaze and slowly pour over the cake letting the excess drip onto the plate below.
8. Zest one orange and place in a bowl along with the juice of the two oranges, the mint, and the feta. Slowly stir in the powdered sugar until you have a nice glaze - not too thick and not too thin. You may need more or less sugar depending on how juicy your oranges were.

cake, cornmeal, cake flour, baking soda, mint, salt, sour cream, milk, butter, orange, powdered sugar, egg yolks, eggs, oranges, milk, mint, powdered sugar

Taken from food52.com/recipes/3508-blood-orange-tea-cake (may not work)