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Blood Orange & Almond Cake

Oof this was tasty, and a doddle to whip up. Glazed with a pastel pink blood orange icing and candied slices, it’s fit for a Sunday afternoon.

  • 175g butter, softened

  • 225g caster sugar

  • 3 eggs

  • 5 tbsp yoghurt

  • Pinch of salt

  • 150g self-raising flour

  • 75g ground almonds

  • 75g icing sugar

  • 3 blood oranges, 2 zested and juiced, 1 sliced

  1. Preheat oven to 180 degrees.

  2. Grease a 20cm round cake tin.

  3. Cream together the butter and 175g of the sugar with a wooden spoon.

  4. Beat the eggs, and gradually add them and combine.

  5. Sift in the flour and stir in the ground almonds and salt.

  6. Add the zest, yoghurt and half the juice.

  7. Spoon into the tin and bake for around 45 minutes or until a skewer in the middle comes out clean.

  8. Dissolve 75g sugar in boiling water. Drop the orange slices in, bring to a simmer and simmer until they crystallise.

  9. Mix the rest of the juice with the icing sugar.

  10. When the cake is cooled, drizzle the icing on top and decorate with the orange slices.

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