Moro Blood Orange Cake
This unusual cake has a smooth, mousse-like texture that is lit up with the tangy sweetness of Moro blood oranges. It contains no butter or oil, and the rich red of the blood oranges lends it a glorious color. Perfect for Sunday dinner, and leftovers to bring for your coffee break treat at the office all week.
- 6 small Moro blood oranges
- Vegetable oil to grease cake tin
- 1 1/4 cups fine sugar
- 2 cups ground almonds
- 2 teaspoons fennel seeds ground
- Seeds from 1/2 vanilla pod
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs lightly beaten
- Juice of 1/2 lemon
- Take four of the Moro blood oranges, and add them, whole – skins and all – to a saucepan. Cover with water and bring to a boil over a medium-high temperature.
- Add water if necessary to keep fruit submerged.
- Simmer until fruit is tender – up to two hours.
- Drain the water and allow the fruit to cool.
- Once cool, cut the oranges in half. Take out any seeds you can find.
- Add the oranges to a blender or food processor and blend until smooth (including skin).
- Pre-heat the oven to 350°F. Use a little oil to grease a 9-inch cake pan. Line it with baking paper.
- Add 1 cup fine sugar, ground almonds, fennel, vanilla seeds, baking powder, and salt to a bowl. Mix together.
- Add the blood orange puree and beaten eggs. Stir together until the batter is well blended.
- Pour into cake pan and bake for 50 to 60 minutes. A skewer should come out clean.
- Juice the last two Moro blood oranges into a small saucepan.
- Add the lemon juice and last 1/4 cup sugar to the saucepan.
- Heat over a low temperature, stirring until the sugar has dissolved.
- Continue to simmer for three to four minutes until the mixture thickens to a syrup.
- When the cake is done, remove it from the oven. Use a fork to pierce a few holes in the top.
- Drizzle the orange syrup over the cake, and let it soak in for about an hour.
- Serve with yogurt or whipped cream.
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