The season is not very long for Blood oranges, but I am really happy every time I see them at the store. I hope you like this recipe! And if you don’t have any blood orange, use oranges! The cake is good for a week, and you can freeze the leftovers.
- 6 egg
- 5 dl granulated sugar (2.1 cups)
- 2 teaspoons vanilla sugar
- 100 gram butter
- 1 dl freshly squeezed orange juice (0,45 cups)
- 1 dl fresh milk (0,4 cups)
- 7 dl white flour (3 cups)
- 4 teaspoons baking soda
- A pinch of salt
- Breadcrumbs to use for the baking tin
- Heat up the oven to 175 C (350F)
- Grease and add breadcrumbs to a cake pan that holds about 3 L.
- Melt the butter and when done pour in the milk and let it cool off for a bit.
- Wash a blood orange(or two), make sure it’s dry afterwards and zest the blood orange with a Microplane zester or something similar.
- Mix the caster sugar with the zest.
- Crack the eggs, add the sugar and stir until creamed.
- Mix the flour, vanilla sugar, baking powder and salt.
- Add the flour mixture into the egg mixture and stir until it is all well combined.
- Add the peel and the juice from the blood orange, and the butter and milk mixture. Stir together to smooth batter and pour into the baking mould.
- Bake in the centre of the oven for around 35-45 minutes. It is done when you can insert a toothpick and it comes out clean. Then leave it to cool off for around 10-15 minutes and then turn it upside down onto a serving platter.
BLOOD ORANGE GLAZE
- 2,5 dl Powdered sugar (1cup)
- 3-4 table spoons Blood orange juice.
Mix the powdered sugar and blood orange in a small bowl. Add a tablespoon at the time of the blood orange juice. If it’s too runny just add some more powdered sugar.
When done, pour it all over the cake!
Text and photo Malin Nordblom
Fab Foodie Swede
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