An easy and delicious cake, soaked with a sweet and tangy syrup making it deliciously juicy. The blood oranges are available in the stores right now and if you either buy or have a few lying around, this cake will be perfect for the weekend.
BLOOD ORANGE SPONGE CAKE
6 SMALL CAKES
CAKE:
75 G SOFTENED BUTTER
80G LIGHT MUSCOVADO SUGAR
1 EGG
JUICE OF 1 ORGANIC BLOOD ORANGE, APPROX. 1/2 DL.
GRATED ZEST OF 1 ORGANIC BLOOD ORANGE
90 G FLOUR
1 TSP. BAKING POWDER
1/4 TSP SALT
1 ORGANIC BLOOD ORANGE WASHED AND CUT INTO SLICES 6 TSP LIGHT MUSCOVADO SUGAR
Preheat the oven to 180 degrees celcius. Pour 1 teaspoon sugar into the bottom of each of the holes in a silicone muffin pan.
Place a slice of blood orange on top.
Beat butter and sugar until light and fluffy with an electric whisk.
Stir in the eggs. Add the orange juice, the batter will look grainy.
Sift flour and baking powder into the batter and fold it in with a rubber spatula.
Pour the batter into the muffin pan and bake in the middle of the oven for 20-25 minutes, or until a toothpick comes out clean in the middle of the cakes.
SYRUP:
JUICE OF 1 ORGANIC BLOOD ORANGE
JUICE OF 1/2 ORGANIC LEMON
75 G ICING SUGAR
Mix the juice and powdered sugar together to make a syrup. Poke lots of holes in the still warm cakes and pour the syrup over a little at a time so that it can seep into the cake.
Let the cakes soak in the syrup, preferably for a few hours or overnight if made the day before.
Turn the cakes out onto a platter or plates, sprinkle with powdered sugar and serve with extra syrup, whipped cream or ice cream.