Blood orange cake

Overview

Blood oranges are a variety of oranges that are smaller than oranges. Blood oranges have smooth skin and are red or yellow in color. The pulp of blood oranges is red due to the presence of anthocyanins, a component in blood oranges. Blood oranges are rich in vitamin C, which can promote metabolism, prevent anemia, and beautify the skin. Therefore, it is best to eat them raw. However, the color of the blood orange and the perfect shape of the pulp, when placed in the cake, not only increase the orange flavor, but also improve the appearance of the ordinary cake a lot. This recipe is very suitable for the elderly and children, and is low in oil and sugar.

Tags

• baking
• little fresh
• good looks
• children
• breakfast
• afternoon tea
• corn oil
• low gluten flour
• orange zest
• white sugar
• xiaocuner local eggs
• blood orange slices

Ingredients

Steps

1. 1 Take two blood oranges and clean the skin with a brush and water

   

2. 2 Take slices according to the size of the mold, with a thickness of about 3 mm

   

3. 3 Put the blood orange slices in a pot of cold water and boil over low heat for 5 minutes. This can remove the astringent taste of the orange peel and soften the orange slices

   

4. 4 After the orange slices have cooled, use kitchen paper to absorb the excess water and place the orange slices on the bottom of the mold

   

5. 5 Prepare the cake ingredients. Remove the inner white flesh from the orange peel and cut into fine pieces

   

6. 6 Put three free-range eggs into a basin and add sugar; the net weight of each free-range egg in shell is about 43 grams

   

7. 7 Use an electric egg beater at medium speed to beat the egg liquid until it turns into a light color, the volume is obviously expanded, the egg liquid shows obvious lines, and a toothpick can be inserted into it and it can stand upright

   

8. 8 Sift the cake flour into the egg batter, and stir from bottom to top to mix the flour and egg batter evenly; at this time, the oven begins to preheat to 130 degrees

   

9. 9 Sprinkle the orange zest evenly into the batter and stir a few times

   

10. 10 Pour the corn oil into the batter along the wall of the basin

    

11. 11 Mix it evenly with the batter by stirring to form a fine and smooth cake batter

    

12. 12 Scoop the cake batter into the mold lined with orange slices. Because it is a sponge cake, it will fall back after rising, so you can fill the mold

    

13. 13 Put into the middle rack of the preheated oven, 130 degrees, heat up and down, about 20 minutes

    

14. 14 After taking it out of the oven, shake it twice and let it cool naturally before demolding

    

15. 15 Looks beautiful

    

16. 16 Wonderful afternoon tea

    

17. 17 Color golden