This is the second cake I’ve ever baked I love Blood oranges and the Blood Orange and Hazelnut combination was too good to let my fear of baking get in the way.
It turned out, but was very sweet my inclination would be to cut back on the sugar.
300gm unsalted butter, softened
400 gm caster sugar
Finely grated rind and juice of 2 lemons and 2 blood oranges
255gm hazelnut meal
165 gm fine polenta
6 eggs125gm Tree-style yoghurt, plus extra to serve
150gm ( 1 cup) plain floor
Blood Orange topping
220gm ( 1 cup) caster sugar
125ml ( 1/2 cup blood orange juice
2 blood oranges, unpeeled, thinly sliced seed discarded
- For blood orange topping, stir sugar and blood orange juice in a saucepan over medium heat until sugar dissolves, add blood oranges slices and simmer until tender 9 10-12 minutes_ Set aside to cool, then drain, reserving syrup and arrange orange slices in the base of a buttered 26cm diameter cake tin lined with baking paper. Pour 100ml of the syrup over and set aside.
2. Preheat oven to 18-0C. Beat butter, sugar and rinds in an electric mixer until pale ( 2-3 minutes) Combine hazelnut meal and plenty in a bowl, add half to the butter mixture and mix non low speed to combine. Add eggs one at a time, mixing to combine and scraping down sides of bowl between each addition. Add remaining hazelnut meal mixture, juices, yoghurt and flour, and stir gently to combine.
Carefully spoon mixture into cake tin over oranges and syrup and spread gently to cover evenly, smooth top, then bake until golden and a skewer inserted withdraws clean ( 50 minutes to 1 hour; cover with foil if cake colours too quickly) Set aside to cool briefly ( 10 minutes ) then turn out carefully onto a wire rack to cool to room temperature. Serve with remaining syrup warmed and extra yoghurt. It will beep in an airtight container for cup to 4 days.
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