blood orange cake

blood orange cake

rich, moist and zesty cake with a built-in wow factor

prep: 15'
bake: 30-45'
8 large slices

In the cold winter, there is an abundance of colourful citrus and none has more beauty and flair than blood orange. This seductive-looking blood orange cake will elate even the gloomiest winter doldrums.

ingredients for the cake batter

  • unsalted butter 120g (room temperature)
  • sugar 120g
  • 2 eggs
  • 100g plain flour
  • almond powder (flour) 50 g (you can replace it with plain flour)
  • baking powder 1/2 tsp
  • orange juice 2 tbsp
  • orange zest 2 tbsp

ingredients for the candied oranges

  • 3 oranges cut in thin circles (not too thin otherwise they break)
  • sugar 1 cup
  • water 1/2 cup

preparation of the candied oranges

  • place the sugar and water in a saucepan
  • bring to a simmer and place the orange circles in the syrup and simmer for 45 minutes on low heat

preparation of the cake batter

  • first, sift the flour, baking powder and almond flour well
  • beat the butter and sugar with a mixer until it is completely creamy for about 10 minutes
  • add the eggs one by one and beat for 3 minutes after each addition
  • add the orange juice and orange zest, respectively, with a mixer
  • add flour mixture and mix until well incorporated
  • place the candied oranges at the bottom of a cake tin that you have covered with a baking sheet or greased well
  • pour the batter over the oranges and flatten the surface
  • preheat the oven to 160°C and leave for 30-45 minutes
  • finally, check the side with a toothpick

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