The surface of the cake is finished with orange marmalade. Mari Moilanen
The answer to the above criteria is of course blood orange cake.
Food supplier and influencer Mari Moilanen encourages you to test a simple cake made from whole blood oranges.
– This is absolutely heavenly. Freezingly good.
Moilanen assures that the ingredients for this easy cake can probably be found in the cupboard.
– Whole blood oranges with their peels give the cake its incredible taste and color. The slight bitterness of the crust is excellent in an otherwise sweet cake, says Moilanen.
He uses organic blood oranges for the cake, but if you can’t find organic, regular ones will do. As long as you remember to wash the oranges well.
Moilanen states that blood oranges have an extremely small white part.
– That’s why the cake doesn’t taste bad, but the crust produces great aromatic oils. That’s why the taste of the cake is superior.
According to him, the best thing about this is that the cake is super easy to make. No complicated work steps or extra fuss. And some raw materials.
The last touch on the cake is the orange marmalade spread on it, softened in the microwave.
The taste of the cake only gets better in the following days.
– This is the best cake of the winter!
Blood orange cake
(for 8–10 people)
2 whole blood oranges
4 dl wheat flour
1 teaspoon of baking powder
100 g of butter
3 eggs
1 dl cane sugar
On:
1 dl orange marmalade (e.g. Mrs Darlington’s)
To serve:
2 dl whipping cream
2 tablespoons of powdered sugar
a pinch of real vanilla powder
1. Slice and chop carefully washed blood oranges with peel. Remove the seeds from the blood oranges, if any. Purée the blood oranges in a food processor or blender until smooth.
2. Mix the wheat flour with the baking powder. Melt the butter.
3. Whip the eggs and cane sugar into a pale foam.
4. In a few batches, alternately fold the flour and melted butter into the egg foam. Lastly, fold the blood orange puree into the batter.
5. Grease and flour an oblong cake tin. Pour the batter into the pan and bake the cake at 185 degrees for 35–40 minutes.
6. Let the cake cool for a while in its pan. Undo the cake. Heat the orange marmalade in the microwave or in a saucepan until it runs. Spread the orange marmalade on the surface of the cake. Serve the cake with whipped cream flavored with powdered sugar and real vanilla.
Recipe: Mari Moilanen, Something tasty