Moro Blood Orange Cake

Moro Blood Orange Cake
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This unusual cake has a smooth, mousse-like texture that is lit up with the tangy sweetness of Moro blood oranges. It contains no butter or oil, and the rich red of the blood oranges lends it a glorious color. Perfect for Sunday dinner, and leftovers to bring for your coffee break treat at the office all week.
Moro Blood Orange Cake
Print Recipe
This unusual cake has a smooth, mousse-like texture that is lit up with the tangy sweetness of Moro blood oranges. It contains no butter or oil, and the rich red of the blood oranges lends it a glorious color. Perfect for Sunday dinner, and leftovers to bring for your coffee break treat at the office all week.
Ingredients
Servings:
Instructions
  1. Take four of the Moro blood oranges, and add them, whole – skins and all – to a saucepan. Cover with water and bring to a boil over a medium-high temperature.
  2. Add water if necessary to keep fruit submerged.
  3. Simmer until fruit is tender – up to two hours.
  4. Drain the water and allow the fruit to cool.
  5. Once cool, cut the oranges in half. Take out any seeds you can find.
  6. Add the oranges to a blender or food processor and blend until smooth (including skin).
  7. Pre-heat the oven to 350°F. Use a little oil to grease a 9-inch cake pan. Line it with baking paper.
  8. Add 1 cup fine sugar, ground almonds, fennel, vanilla seeds, baking powder, and salt to a bowl. Mix together.
  9. Add the blood orange puree and beaten eggs. Stir together until the batter is well blended.
  10. Pour into cake pan and bake for 50 to 60 minutes. A skewer should come out clean.
  11. Juice the last two Moro blood oranges into a small saucepan.
  12. Add the lemon juice and last 1/4 cup sugar to the saucepan.
  13. Heat over a low temperature, stirring until the sugar has dissolved.
  14. Continue to simmer for three to four minutes until the mixture thickens to a syrup.
  15. When the cake is done, remove it from the oven. Use a fork to pierce a few holes in the top.
  16. Drizzle the orange syrup over the cake, and let it soak in for about an hour.
  17. Serve with yogurt or whipped cream.
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