You may be getting a little tied of my blood orange obsession BUT this cake looked so easy I had to give it a go. It was in this week’s Good Food section of the SMH Greek food by Kathy Tsaples.
In my view you can never have enough blood orange so I added an extra orange … turning my cake more into a pudding. My friend Alison Chamberlain dryly noted -when I mentioned the pudding effect – that baking is Science. I promise to stay on the reservation from now on.
Blood Orange Cake or keik me portokali ke amigthalo in Greek
3 blood oranges NOT FOUR!
250 castor sugar
250g almond meal, plus extra
1 tsp baking powder
1/4 tsp salt
1 cup icing sugar
2-3 tbsp blood orange juice
Boil the blood oranges submerged in a saucepan of water for 1 hour, then drain and set aside to cool.
Preheat the oven to 160 C fan forced ( 180 C conventional )
Butter a 20 centimetre round cake tinned sprinkle it with almond mela, flour or gluten free flour if required.
Pulse the blood oranges in a food processor to fine puree. In a large bowl, whisk the eggs and sugar together.Add the orange pulp and mix thoroughly. Add almond meal, baking powder and salt and combine thoroughly.
Leave the batter to rest for 10 minutes, then pour it into the prepared tin and bake for about 1 hour. When a skewer come out clean it is ready. Remove from the oven and set aside to cool
To make the icing, sift the icing sugar into a small bowl and add the blood orange juice. Combine with a fork, making sure there are no lumps. Pour over the cooled cake.
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