Blood Orange Rosemary Cake
It's a flavourful cake that's perfect for sharing during the colder months!
Ingredients
- 7 blood oranges
- 225 g butter
- 200 g sugar + 2 tbsp
- 3 eggs
- 2 large rosemary sprigs
- 300 g flour
- 2 tsp baking powder
- 2 tbsp sour cream
- 150 g icing sugar
Instructions
- Preheat the oven to 180°
- In a large bowl whisk together butter and sugar until they're very well combined and fluffy.
- Filet 2 blood oranges (make sure that all the white parts of the orange cut off), chop the rosemary, then add everything to the sugar butter mix.
- Bring in the eggs one by one and beat until you get a smooth batter. Now you can also add the flour and baking powder.
- Butter a bundt cake mold and add the dough. Bake the cake for around 50 minutes.
- While the cake is baking, prepare the blood orange syrup. In a saucepan bring the juice of 4 blood oranges to a boil, add the two table spoons of sugar, stir for about 3 minutes then reduce heat. Stir regularly until the syrup has reduced one third of its mass. Let cool until the cake is ready.
- As soon as the cake is ready, let cool a few minutes until turning it on a wire rack.
- Now poke a few holes into the warm cake and pour the blood orange syrup over the cake. Make sure to put a bowl under the wire rack and repeat at least twice. Let the cake cool completely.
- In another bowl, gently beat the sour cream until creamy.
- Add 2 table spoons blood orange juice and 100g of icing sugar. Mix, then add more icing sugar until the mixture gets real creamy.
- Now cover the cake with the icing and cool in the fridge for 20 minutes.
- Enjoy!!!!