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Sunday, February 24, 2019

Blood Orange Rosemary Cake


The thing with cakes is, that every time you try/develop a new recipe that turns out well,  you think it's the best cake you've ever baked. What might seem illogical, is totally normal in the quest of baking high quality cakes every single time you switch on your oven. The texture of this recipe was so silky, I had three pieces in only one day - a thing that I usually don't do. 

Even though I'm more a chocolate cake kind of person, I must say that with the right fruit-spice ratio, I'm very curious to discover new combinations. When I first saw a recipe of lemon and rosemary cake I was very suspicious these two could match. During my travels, I was once served a lemon-thyme and a lemon-lavender treats, and I was very positively surprised. From that moment on, I was eager to create a recipe with a similar effect on its tasters. 


For one cake you need:
7 blood oranges
225g butter
200g sugar + 2 tbsp
3 eggs
2 large rosemary sprigs 
300g flour
2 tsp baking powder
2 tbsp sour cream 
150g icing sugar


Preheat the oven to 180°

In a large bowl whisk together butter and sugar until they're very well combined and fluffy. Filet 2 blood oranges (make sure that all the white parts of the orange cut off), chop the rosemary, then add everything to the sugar butter mix. Bring in the eggs one by one and beat until you get a smooth batter. Now you can also add the flour and baking powder.

Butter a bundt cake mold and add the dough. Bake the cake for around 50 minutes.  

While the cake is baking, prepare the blood orange syrup. In a saucepan bring the juice of 4 blood oranges to a boil, add the two table spoons of sugar, stir for about 3 minutes then reduce heat. Stir regularly until the syrup has reduced one third of its mass. Let cool until the cake is ready.

As soon as the cake is ready, let cool a few minutes until turning it on a wire rack. Now poke a few holes into the warm cake and pour the blood orange syrup over the cake. Make sure to put a bowl under the wire rack and repeat at least twice. Let the cake cool completely

In another bowl, gently beat the sour cream until creamy. Add 2 table spoons blood orange juice and 100g of icing sugar. Mix then add more icing sugar until the mixture gets real creamy. Now cover the cake with the icing and cool in the fridge for 20 minutes.

Enjoy!!!!



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