Blood orange season is now underway. Here is a super delicious cake.
Spread orange marmalade warmed in the microwave on the surface of the blood orange cake. Mari Moilanen
This Mari Moilanen blood orange cake is both delicious and easy.
The cake is made from whole blood oranges. Yes, you read that right. The cake uses whole blood oranges with all the peel, but without the seeds.
– Whole oranges give the cake its insanely good taste, Moilanen says.
The slight browning of the crust suits the otherwise sweet cake very well. Moilanen states that throwing the cake is the best and easiest of the season.
– Making the cake is super easy. No complicated work steps or extra fuss. And a few raw materials that can probably be found in the home cupboard, Moilanen states.
The last touch on the cake is the orange marmalade spread on it, softened in the microwave.
Moilanen assures that you will fall in love with this cake.
Blood orange cake
(for 8–10 people)
2 whole blood oranges
4 dl spelled wheat flour
1 teaspoon of baking powder
100 g of butter
3 eggs
1 dl (cane) sugar
On:
1 dl orange marmalade
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 dough.
5. Grease and flour an oblong cake pan. 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.