Ingredients
The following ingredients have 4 Servings
- 125 g (4oz) unsalted butter, softened
- 220 g (1 cup) caster sugar
- 2 large eggs (lightly beaten)
- 225 g (1 1/2) cups plain flour
- 3 tsp baking powder
- 1/8 tsp salt
- 125 g (1/2 cup) sour cream
- 1 blood orange, zest only ((or any type of citrus))
- 150 g (1 1/2 cups) icing sugar
- 1 blood orange, strained juice
- 240 g (1 cup + 2 tbsp) caster sugar
- 220 ml (scant 1 cup) water
- 1 blood orange, strained juice
- 2 blood oranges, sliced thinly
Instruction
- Preheat the oven to 180°C (350°F) and spray a 22cm /9in ring tin with cake release.
- Sift the flour, baking powder and salt into a bowl. Mix the orange zest with the sour cream.
- Put the butter and sugar in the bowl of your stand mixer fitted with the paddle attachment. Beat for several minutes, scraping the bowl midway, until fluffy and light.
- Gradually add the eggs, adding 1 tbsp of flour to avoid curdling.
- Alternate adding the flour and sour cream, beating briefly on medium-low speed between each addition. Scrape the bowl as needed to make sure everything is well blended.
- Transfer the batter into the prepared tin, levelling it with a palette knife.
- Bake for 45-50 minutes or until the cake is golden, springy and coming away from the edges of the tin.
- Cool in the tin for 10 minutes then carefully turn out onto a cooling rack.
- To make the candied oranges, put all the ingredients in a saucepan and heat until the sugar dissolves. Add the orange slices and simmer for 10 minutes, or until the rind is softened. Place the slices on a cooling rack set over a tray (to catch any drips) and leave them to cool.
- Mix the icing sugar with enough orange juice to make a thick but pourable glaze.
- Spoon the glaze over the cooled cake, letting it drip prettily down the sides.
- Decorate the cake with the candied blood orange slices if you like.
