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Blood Orange Sponge Cake

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.

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