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Blood orange syrup cakes with orange cream

These gorgeous treats are sweet to look at and especially sweet to eat.

May 31, 2010 2:00pm
  • 50 mins cooking
  • Serves 8
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Ingredients

Blood orange syrup cakes with orange cream
  • 125 gram butter, softened
  • 2 teaspoon finely grated blood orange
  • 1/2 cup caster sugar
  • 2 eggs, separated
  • 1 cup self-raising flour
  • 1/3 cup blood orange juice
  • 2 blood oranges
  • 1 cup thickened cream
Blood orange syrup
  • 1 blood orange
  • 1 cup blood orange juice
  • 1 cup caster sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice

Method

Blood orange syrup cakes with orange cream
  • 1
    Preheat oven to 180°C/350°F. Grease an 8-hole (½-cup/125ml) oval friand pan well. Line bases with baking paper.
  • 2
    Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time. Transfer mixture to a medium bowl; stir in sifted flour and juice, in two batches.
  • 3
    Beat egg whites in a clean small bowl with an electric mixer until soft peaks form; fold into cake mixture, in two batches. Spoon mixture into pan holes.
  • 4
    Bake cakes 20 minutes. Stand cakes in pan 10 minutes before turning, top-side up, onto a wire rack over a shallow tray.
  • 5
    Meanwhile, peel oranges thickly to remove all white pith. Cut each orange crossways into six slices.
  • 6
    Make blood orange syrup as recipe directs (see below). Reserve 1 1/3 cups of the syrup; freeze 1/3 cup of the reserved syrup for 10 minutes or until cold. Pour remaining hot syrup over hot cakes, reheating syrup if needed.
  • 7
    Whisk cream with the cold reserved syrup in a medium bowl until soft peaks form.
  • 8
    Serve cakes with orange cream and sliced oranges; drizzle cakes with reserved syrup.
Blood orange syrup
  • 9
    Using a zester, peel thin strips of orange rind.
  • 10
    Place rind, orange juice, sugar and the water in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat. Stir in lemon juice.

Notes

You will need about 10 blood oranges for this recipe.

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