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- Blood orange cake
Blood orange cake
Nutrition facts per serving:
- Energy in kcal about 255
- Fat about 13g
- Carbohydrates about 29g
- Protein about 4g
This is needed
This is needed
for 16 pieces
Sponge mixture
- 200 g butter, soft
- 100 g sugar
- 75 g ground cane sugar
- 4 egg
- 2 blood orange, rinsed with hot water, dabbed dry, grated zest, all of the juice set aside
- 2 tbsp milk
- 200 g white flour
- 50 g shelled ground almonds
- 0.75 tsp baking powder
- 0.75 tsp sodium bicarbonate
- 0.25 tsp salt
Drizzle
- 50 g icing sugar
- 1 dl lemon juice, all of the juice
- 60 g icing sugar
Tools
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- 1 loaf tin (approx. 30 cm), fully lined with baking paper
And that's how it's done
And that's how it's done
Sponge mixture
Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Mix in the orange zest and milk. Combine the flour, almonds, baking powder, baking soda and salt, mix in. Transfer the mixture to the prepared tin.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, prick firmly with a wooden skewer.
Drizzle
Transfer 1½ tbsp of the reserved orange juice to a small bowl, mix the remainder of the juice (approx. 150 ml) with the icing sugar and lemon juice. Pour the icing over the warm cake. Remove the cake from the tin and place on a rack to cool. Mix the remainder of the juice and icing sugar to make a thick icing, drizzle on top.
