Bloody Orange Plumcake
We are still in the season of blood oranges, and this plumcake brings together the flavor and color of these tasty citrus … You can do 2 plum cakes or a cake in a squared baking pan …
. 3 whole eggs
. 150 g of sugar
. 200 g of melted butter
. 175 ml of milk
. 125 ml of orange juice squeezed instantly (about the juice of 2 oranges)
. 1 teaspoon grated orange peel untreated
. 300 g of flour
. 1 and 1 / 2 tbsp of baking powder
Beat the butter with the sugar and add one egg at a time, stirring well. Mix the milk with orange juice in a bowl and sifted flour and baking powder in another. Stir the egg mixture to mix milk and juice in two batches, alternating with the flour mixture and yeast. Finally add the grated orange rind. Divide the dough in 2 loaf pan (or a larger pan) lined with parchment paper and bake for 35-40 minutes in oven pre heated to 180 ° C.While the cake bakes, prepare the sauce, which will be poured over the cake slightly chilled (about 15 minutes after removing from oven). Ingredients for the sauce
. 150 g of sugar
. 250 g orange juice (juice of 4 oranges look)
. peel of 1 orange washed, untreated, cut into julienne strips, put in cold water for about 10 minutes (changing the water 3 times). Do not use the white part of peel.
In a small pan mix the juice and sugar and bring to a gentle heat until the sugar dissolves. When it starts to boil, turn up the heat and add the julienned orange peel. Allow to thicken without stirring. Turn off the heat and let cool slightly, and pour over cake. Serve cold, accompanied by other sauce over each slice.
