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Whenever I find Blood oranges in my grocery store, I love to make a Blood Orange cocktail and a blood orange syrup cake. If you have a gluten intolerance, you can make this cake with fine ground cornmeal instead of the fine semolina flour. Buy 6 blood oranges so you will have enough for the syrup and to serve with your cake. 

½ cup (125 ml) unsalted butter, room temperature
½ cup (125 ml) granulated sugar
4 large eggs
½ cup (125 ml) whole milk
Grated zest of an organic or carefully washed blood orange
1 cup (250 ml) ground almonds
¼ cups (310 ml) fine semolina flour
2 t (10 ml) baking powder, preferably aluminum free
¼ t (1 ml) fine sea salt
⅛ t (pinch) ground cinnamon
1 to 2 blood oranges for garnish

Blood Orange Syrup
½ cup (125 ml) blood orange juice (3 to 4 oranges)
½ cup (125 ml) granulated sugar

Preheat oven to 350 F (180 C) degrees.

Grease a 7-inch (17.5 cm) springform pan and place on a baking sheet.

In a mixer, beat butter and sugar together until smooth.
Add the eggs one at a time, alternating with the milk.
Beat in the orange zest, almonds, semolina, baking powder, sea salt, and cinnamon.

Using a rubber spatula, transfer the batter into the prepared pan and bake for 40 minutes, until a wooden skewer inserted in center of cake comes out clean. Save the skewer for making holes in cake.

As soon as the cake comes out of the oven, make the blood orange syrup.
In a small saucepan, bring the blood orange juice and sugar to a full boil.
Let gently boil for one minute while whisking.
While the cake is still warm, poke holes all around top of cake with the wooden skewer.

Spoon or carefully pour the syrup over the cake and let cool to room temperature before serving.
Serve with blood orange segments, on the side.

This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here

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