It takes time and patience to make blood orange cake. But how good it will taste and look when topped with a delicate mashed orange! Covered with icing, caramelized zest, and dried fruit circles, it could lay claim to being the king of dessert baking. By the way, experts say that the aroma of citrus fruits (which will not disappear in the process of baking) perfectly lifts your mood, adds vivacity, and helps you get in the mood for any work. So make desserts with the bright fruit more often – they will bring joy to both you and your loved ones.
- 5 blood oranges ( 2 for decoration)
- 230g sugar ( 50g for decoration)
- 120g butter
- 1 egg
- 250g flour
- 1 tbsp baking powder
- 0.25 tsp. salt
- 1 orange juice
- 200g icing sugar
- 2-3 mint leaves
Step by step recipe
Start preparing the red orange cake by preparing the decoration. Wash 2 oranges with a brush. Slice one into rounds, place it on a parchment-lined baking tray and dry it in a preheated oven at 110 °C with the door ajar for 4 hours. Peel the zest from the other orange. Boil 50 g water in a saucepan, add 50 g sugar and add the zest. Reduce the heat and caramelize for about 20 minutes. Allow to cool and set aside.
For the bisque, wash the red oranges and cut into circles. Put into a saucepan, add 2 cups of water, place on a low heat and simmer under a lid for 20 minutes. Leave to cool for 10 minutes, then place in the blender bowl and puree into a smooth purée.
Melt the butter on the hob or in the microwave. Pour it into a bowl, add the orange purée and egg and mix together.
In another bowl, mix the flour with the sugar, salt and baking powder. Combine both mixtures and stir to combine.
Pour the batter into the parchment-lined springform pan and bake in a preheated 180°C oven for about 40 minutes. Remove the biscuit from the oven, cool in the mold for 5-7 minutes, then transfer to a flat surface until cool.
For the glaze, combine the orange juice and icing sugar and knead with a spoon until stiff. If the frosting is too thick, add 0.5 tsp hot water and stir well to the desired thickness.
Layer the cake in a dish, pour the frosting over it and garnish with the caramelized zest, dried orange slices and mint leaves.
Per 100 g: 2.25 g protein (2.81% of the daily allowance)
– fats 5.46 g (6.07%)
– carbohydrates 40.52g (24.12%)
– dietary fibers 2.18 g (7.27%)
– kcal 213,64 (11,87%)
– fatty acids 3.21 g (16.05%)
– sodium 25,04 mg (1,73%)
– total sugar 28.57 g (57.14%)