Blood Orange Almond Cake
Blood Orange Almond Cake - Sunny sweetness on your plate
Healthy, because
Even smarter
Nutritional values
Oranges push our immune system thanks to abundant vitamin C. In addition, the provitamin A from the fruit strengthens vision and ensures a radiant complexion. The irresistible scent of vanilla can stop stress, restlessness, insomnia, and even hunger pangs.
If you can't get blood oranges, you can also use regular oranges - but in both cases, organic quality is important, since the peel is also needed for the orange-almond cake.
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 4 Blood orange
- 3 ½ ozs Raw cane sugar
- 4 ½ ozs soft butter
- 1 tsp butter (for the pan)
- 3 ½ ozs Powdered sugar from Raw cane sugar
- salt
- 3 eggs
- 8 ¼ ozs ground almonds
- 6 ozs Instant polenta
- 1 tsp fennel seeds
- 1 Tbsp Baking powder
- 2 Tbsps slivered almonds
Kitchen utensils
Preparation steps
Rinse blood oranges and rub dry; cut 1 orange crosswise into thin slices, finely grate the peel from the other. In a saucepan, bring 5 ounces of water to a boil with 3 ounces of sugar, add the orange slices, and simmer over low heat for about 45 minutes. Then set aside and let cool in the syrup.
Cream butter with powdered sugar and 1 pinch of salt until light and creamy. Then add eggs one at a time and mix well. Add almonds, polenta, fennel seeds, baking powder and orange zest and mix well. Mix everything to a homogeneous dough, pour into a greased springform pan, and bake in the preheated oven at 180 °C / 350 °F for about 40 minutes.
Remove cake from oven and let cool in the pan.
Squeeze remaining oranges, bring juice to a boil with remaining sugar and simmer syrup over medium heat for about 1 minute. Poke holes in cake with a wooden stick and drizzle hot syrup over. Place cake on a platter, top with candied drained orange slices, sprinkle with flaked almonds and allow to infuse for about 1 hour before serving.
