Blood Orange & Almond Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180°C
  • Grease and double line sides and base of a 20cm springform cake tin.
  • Place butter and sugar into the bowl of a food processor and pulse until
  • pale and light.
  • Add the grated rind of the oranges and pulse once or twice until blended through.
  • Add the eggs one at a time, with the food processor running until the mixture is smooth.
  • With the processor still running, add 125g of the almond meal.
  • Add the blood orange juice, followed by the remaining 125g almond meal mixed with the baking powder.
  • Turn the mixture out into the springform pan and bake for about an hour until the cake is cooked. Test with a metal skewer.
  • The cake should not be overcooked as it should be very moist - almost a cross between a cake and a pudding.
  • Serve with a mixture of equal parts double cream and fresh ricotta, sweetened with a little sugar and a splash of Cointreau.
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