Experience the vibrant flavors of Blood Orange Cake, a dessert that captures the exquisite taste of blood oranges in a visually stunning and deliciously moist cake. Whether you have access to blood oranges or opt for common oranges, this cake promises a delightful citrus infusion that’s both refreshing and indulgent. Featuring caramelized orange slices atop a fluffy sponge cake, it’s a treat that combines the beauty of fruit with classic baking craftsmanship.
Why You’ll Love This: Blood Orange Cake is not just a feast for the taste buds but also for the eyes, with its bright orange hues and glossy caramelized topping. The process of soaking the orange slices in a simple syrup before baking them into the cake not only enhances their flavor but also creates a tender, almost candied texture. The sponge cake itself is light and airy, with a subtle orange fragrance that perfectly complements the boldness of the caramelized fruit.
Perfect Occasion: This cake is an ideal centerpiece for brunches, afternoon teas, or as a sophisticated dessert after a dinner party. Its elegant appearance and refreshing citrus flavor make it perfect for spring and summer gatherings, though it’s a welcome addition to any meal year-round. Serve it at celebrations or simply as a delightful way to end a cozy family dinner.
Preparation Tips:
- Use a serrated knife to thinly slice the oranges for a more uniform look.
- Ensure the eggs are at room temperature before beating them with the sugar to achieve the perfect ribbon stage for a light and airy cake.
- Be patient when incorporating the flour, as gentle folding helps maintain the batter’s volume, resulting in a softer cake.
For the Caramelized Oranges:
- 2 oranges, thinly sliced
- 500ml water
- 400g sugar
- Prepare a simple syrup by boiling water and sugar for 10 minutes. Place the orange slices in a dish and pour the hot syrup over them. Let cool.
For the Cake:
- 6 eggs
- 180g sugar
- 180g all-purpose flour
- 1 tablespoon orange extract or essence
- Preheat the oven to 180°C (356°F). Grease a 20cm diameter cake pan and arrange the orange slices at the bottom.
- Beat eggs, sugar, and orange extract until reaching the ribbon stage, where the mixture leaves a trail that takes a moment to dissolve.
- Gently fold in the sifted flour in two or three additions.
- Pour the batter over the orange slices, filling up to ¾ of the pan’s height. Smooth the top and bake for 30-35 minutes, avoiding opening the oven during the first 20 minutes.
- Unmold while hot and brush the top (now the bottom) with the remaining syrup. Allow to cool before serving.
Indulge in this Blood Orange Cake, a dessert that offers a burst of citrusy sweetness with every slice, marrying the tang of oranges with the softness of sponge cake for an unforgettable treat. Enjoy!
