Blood Orange Campari Cake
Mar 3, 2023 18:48:32 GMT -5
Post by songbird on Mar 3, 2023 18:48:32 GMT -5
Blood Orange Campari Cake
Serves 10-12
15m prep time
45m cook time
FOR THE CAKE BATTER:
4 medium blood oranges, sliced thin, save ends of orange for juice
1 1/3 cup all-purpose flour
1/2 cup semolina flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon orange zest
3 tablespoons Grand Marnier
1 teaspoon vanilla extract
3 eggs
1 1/3 cup sugar
1 1/4 cup extra virgin olive oil
FOR CAKE SOAK:
1/3 cup orange juice
2 tablespoons sugar
2 tablespoons Campari
PREPARATION
Preheat the oven to 400°F.
Prepare a 10-inch springform pan with cooking spray and a parchment circle.
Mix 1/3 cup sugar and 1/3 cup freshly squeezed blood orange juice until a thick sugar slurry is formed. Drizzle sauce at the base of the springform, then layer with blood oranges.
Combine both of the flours, baking powder, orange zest, and salt in a bowl. Set aside.
In a stand mixer, beat the remaining sugar with the eggs until the eggs become pale and ribbon-like.
Stream in the olive oil, vanilla extract, and Grand Marnier until incorporated. Lightly incorporate the dry ingredients until the mixture shows no more flour clumps.
Pour batter into springform and bake for 40 - 45 minutes or until a toothpick comes out clean. If the top gets brown, cover with aluminum foil until cooked.
Mix together orange juice, sugar, and Campari. Reserve for later.
Remove cake to a cooling rack and let rest for 5 minutes. Flip cake out of the pan onto the wire rack.
Drizzle warm cake with Campari syrup before serving.
link
Serves 10-12
15m prep time
45m cook time
FOR THE CAKE BATTER:
4 medium blood oranges, sliced thin, save ends of orange for juice
1 1/3 cup all-purpose flour
1/2 cup semolina flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon orange zest
3 tablespoons Grand Marnier
1 teaspoon vanilla extract
3 eggs
1 1/3 cup sugar
1 1/4 cup extra virgin olive oil
FOR CAKE SOAK:
1/3 cup orange juice
2 tablespoons sugar
2 tablespoons Campari
PREPARATION
Preheat the oven to 400°F.
Prepare a 10-inch springform pan with cooking spray and a parchment circle.
Mix 1/3 cup sugar and 1/3 cup freshly squeezed blood orange juice until a thick sugar slurry is formed. Drizzle sauce at the base of the springform, then layer with blood oranges.
Combine both of the flours, baking powder, orange zest, and salt in a bowl. Set aside.
In a stand mixer, beat the remaining sugar with the eggs until the eggs become pale and ribbon-like.
Stream in the olive oil, vanilla extract, and Grand Marnier until incorporated. Lightly incorporate the dry ingredients until the mixture shows no more flour clumps.
Pour batter into springform and bake for 40 - 45 minutes or until a toothpick comes out clean. If the top gets brown, cover with aluminum foil until cooked.
Mix together orange juice, sugar, and Campari. Reserve for later.
Remove cake to a cooling rack and let rest for 5 minutes. Flip cake out of the pan onto the wire rack.
Drizzle warm cake with Campari syrup before serving.
link