Sticky Blood Orange Cake
Preparation Time: 2 hours
Cooking Time: 40 minutes
Cuisine: Mediterranean
Category: Cakes
Blood orange season is upon us, starting in December and finishing in May. Originating from Spain and Sicily, blood oranges are famous for their deep red flesh which produces a sweet yet zingy citrus flavour and this makes them great for using in bakes and even cooking.
TOP TIP
If you want to give your cake a clean finish try cutting the top off of the cake so there is a flat surface to lay the oranges on. This way the slices won't slide off and you can arrange the orange slices.
Ingredients
Batter
2 Blood Oranges (simmered for 2hrs in water, then blended)
4 Eggs (separated, both parts are needed)
165g Caster Sugar
225g Ground Almonds
Pinch of Salt
Syrup and Orange slices
1 Blood orange (cut in to 2-3mm thick slices)
200g Caster Sugar
120g Water
(I used a Pate en Croute mould, because baking for the shop and love a 90 degree angle (neat and tidy) - that was 40cm long by 8cm by 8cm and used double (the quantity above)
2 Blood Oranges (simmered for 2hrs in water, then blended)
4 Eggs (separated, both parts are needed)
165g Caster Sugar
225g Ground Almonds
Pinch of Salt
Syrup and Orange slices
1 Blood orange (cut in to 2-3mm thick slices)
200g Caster Sugar
120g Water
(I used a Pate en Croute mould, because baking for the shop and love a 90 degree angle (neat and tidy) - that was 40cm long by 8cm by 8cm and used double (the quantity above)
Method
Batter
- Cook the oranges in water for roughly 2 hours until they are nice and soft.
- blend the oranges down with a stick blender or any blender to hand.
- To begin making the batter, add the sugar and egg yolks to a bowl and begin beating them together. The consistency should be fluffy and creamy.
- Combine the pureed orange and ground almonds into the batter.
- Next, whisk the egg whites until they are fluffy. Add the salt in order to help the egg whites keep their shape.
- Fold in the egg whites in gently to the rest of the batter.
- Bake the cake at 180°C for 40 minutes.
- Start by slicing your orange 2-3mm thick.
- Dissolve the sugar in water over a low heat to make a sugar syrup.
- Poach the orange slices in the sugar syrup.
- Once all the slices are poached, reduce down the syrup. This will be used to glaze the cake.