Blood Orange Cake

Name: Blood Orange Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 3 pcs Small village eggs; 30g Corn oil; 30g Sugar; 6 slices Blood orange slices; 5g Orange zest

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Blood orange is a variant of orange, which is smaller than orange. The skin of blood oranges is smooth and the color is red or yellow. Due to the presence of an anthocyanin component in blood oranges, the flesh is red. Blood orange is rich in vitamin C, which can promote metabolism, prevent anemia, and beautify the skin, so it is best to eat raw. However, the color of blood orange and the perfect shape of the pulp, put in the cake, not only increase the orange fragrance, but also enhance the appearance of ordinary cakes. This recipe is very suitable for the elderly and children, with low oil and low sugar. "

Ingredients

Blood Orange Cake

1. Take two blood oranges and clean the skin with a brush and water

2. Take the slices according to the size of the mold, the thickness is about 3 mm

3. Put the blood orange slices in a pot of cold water and boil for 5 minutes on low heat. This will remove the astringency from the orange peel and soften the orange slices.

4. After the orange slices are allowed to cool, use kitchen paper to absorb excess water and place the orange slices on the bottom of the mold

5. The ingredients for the cake are ready, the orange zest is removed from the inner white meat and cut into fine pieces

6. Put three soil eggs into the basin and add sugar; the net weight of each soil egg with shell is about 43 grams

7. Use an electric whisk at a medium speed to whip the egg liquid until it turns into a light color, the volume is obviously enlarged, and the egg liquid has obvious lines. It can stand upright when you insert a toothpick.

8. Sift the cake flour into the egg batter, and mix the flour and egg batter evenly by turning from bottom to top; at this time, the oven begins to preheat, 130 degrees

9. Sprinkle the orange zest evenly into the batter and toss a few more times

10. Pour the corn oil into the batter along the wall of the basin

11. Mix it with the batter evenly by turning to make a smooth cake batter

12. Scoop the cake batter into the mold with orange slices. Because it is a sponge cake, it will fall back after it rises, so you can fill the mold

13. Put it into the middle layer of the preheated oven, 130 degrees, up and down, about 20 minutes

14. After being out of the oven, shake it twice and let it cool down before demolding

15. Looks beautiful

16. Nice afternoon tea

17. Golden color

Tips:
The amount of native eggs is not large, and the shell weight is only about 43 grams; if you use foreign eggs, two are almost the same; there is no milk in this side, so the cake made has the flavor of old chicken cake, if you want more For a more delicate and moist taste, 20-30 grams of milk can be added appropriately; orange slices must be boiled and dried with water before use, so that it will not be astringent and will be compatible with the cake; the baking time and temperature depend on the cake The size of the oven and the condition of your own oven can be adjusted.