Wednesday, November 20, 2013
Alan gave me some Moro blood oranges some time ago.
Lately in current years, we do get blood oranges here, but mostly of the Cara-cara variety. Moro is hard to get unless you go to Indulgence,Ipoh where they sell it for RM6/100gm. It's a cut throat price.
I decided to turn some of them into a visually appealing bake to make full use of the vibrant colour that is sooooooo pretty.
The recipe for the batter is the same as Kumquat Almond Tea Cakes, and I used the same amount of sugar as Tartelette as this time, the orange is not candied like the kumquats.
You can use regular oranges as well for the same visual effect, just that the colour isn't the same
Blood Orange Almond Cake
Basic batter recipe sourced from Tartelette
53gm all purpose flour
75gm ground almond
3/4 tsp baking powder
100gm caster sugar
3 eggs (grade B)
Zest from 1 blood orange
2 blood oranges, preferably Moro,cut away the skin and slice
1. Prepare a 9 inch pie pan (I used Pyrex pie plate) Grease the pan's side with butter, and line the base with paper. Preheat oven at 150(fan)/170C
2. Sift flour and baking powder. Mix with ground almond, set aside.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one by one, beating well after each addition.
5. Put in flour mixture in 2 additions, mixing well after each.
6. Mix in orange zest.
7. Arrange orange slices onto base of pan and gently spoon the batter over, don't move the oranges.
8. Bake for 30-35 mins, until it feels firm and looks golden.
9. Leave it to cool for 10 minutes in pan, the sides of cake will detach from the pan. Flip it over onto a plate and carefully peel away the paper.