An easy and delicious cake, soaked with a sweet and sour syrup to makes it deliciously juicy. The blood oranges are available in the stores right now and should you buy a few, this cake is perfect for the weekend.
BLOOD ORANGE SPONGE CAKE
8-10 SERVINGS
CAKE:
150 G SOFT BUTTER
160 G LIGHT MUSCOVADO SUGAR
2 EGGS
JUICE OF 2 BLOOD ORANGES, APPROX. 1 DL.
GRATED ZEST OF 1 BLOOD ORANGE
175 G FLOUR
1 TSP. BAKING POWDER
Preheat the oven to 180 degrees celsius.
Grease and line a 20 cm. spring mould with baking paper.
Whisk butter and sugar light and airy.
Add the eggs in one at a time.
Add the orange juice, the batter will look gritty.
Sift flour and baking powder into the batter and fold it in with a rubber spatula.
Pour the batter into the mould and bake it in the middle of the oven for 30-35 minutes, or until a toothpick comes out of the middle of the cake.
SYRUP:
JUICE OF 2 BLOOD ORANGES
JUICE OF 1 LEMON
150 G ICING SUGAR
Mix juice and icing sugar into a syrup.
Poke a lot of holes into the still hot cake and pour the syrup over a little at a time so that it can seep into the cake.
Let cake sit for a few hours or overnight, if it is made the day before, to let syrup work its magic.
Dust the cake with icing sugar before serving.
