Sticky blood orange cake

Sprinkle with icing sugar and decorate with blood orange wedges

Sprinkle with icing sugar and decorate with blood orange wedges

This is an extremely easy cake to make and very nice if you are entertaining as it can be made ahead. Ideally it needs a few hours in the fridge to set after cooking. It may seem a bit underdone when you take it out from the oven, but it will set more in the fridge.

Kladdkake (sticky cake) with blood orange. Same cake as i made a while ago with lemon, only this time i used blood orange instead.

IMG_20150220_190323Recipe:
200 grams melted butter and cooled
3 eggs
450 grams sugar
1 tsp vanilla sugar
200 grams all purpose flour
200 ml blood orange juice, freshly squeezed
Zest of one blood orange

 

Whisk the eggs and the sugar. No need to whisk it too much.
Add the rest of the ingredients and mix well. It should be a smooth, runny batter.

Upside-down version with blood orange slices in the cake

Upside-down version with blood orange slices in the cake

Line a 26 cm cake form with baking paper and pour the batter in. Cook at 180 degrees Celsius for approximately 40 minutes. The cake should be cooked on the outside, but still runny on the inside. Leave to cool a little before putting in the fridge. It sets more in the fridge. And is nice and sticky if you take it out 20 minutes before serving it. When taking it out from the mold, turn it upside down on the plate you want to use for serving it. Peel off the baking paper and sprinkle icing sugar on before serving. By turning it upside-down, you get a nice and even top surface.
Enjoy!

An upside-down version of the cake

An upside-down version of the cake

Tip:
If you use a smaller cake tin, increase the cooking time a little as it gets thicker and needs a little more time to warm through.
If you think the cake needs a little bit more punch or flavor, you can add the juice of one squeezed lemon too. This will accentuate the flavor of the blood oranges too.

2 thoughts on “Sticky blood orange cake

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