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. In addition, the pod says disease-causing bacteria, viruses and fungi the fight.
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 kcal | (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 Bio- Blood orange
- 3 ½ ozs Raw cane sugar
- 4 ½ ozs soft butter
- 1 tsp butter (for the form)
- 3 ½ ozs Powdered sugar from Raw cane sugar
- salt
- 3 eggs
- 8 ¼ ozs ground almonds
- 150 grams Instant polenta
- 1 tsp fennel seeds (à 5 g)
- 1 Tbsp Baking powder
- 2 Tbsps slivered almonds (à 15 g)
Kitchen utensils
Preparation steps
Rinse blood oranges hot and rub dry; cut 1 orange crosswise into thin slices, finely grate the peel from the other. In a saucepan, bring 150 ml of water to a boil with 80 g 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 the greased springform pan and bake in the preheated oven at 180 °C (convection oven 160 °C; gas: level 2-3) 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.
