Ingredients
Scale
- 230 g Caster Sugar
- 10 g Blood Orange Zest
- 170 g Whole Eggs
- 115 g Double / Heavy Cream
- 185 g Cake Flour
- 3 g Baking Powder
- 3 g Fine Sea Salt
- 60 g Neutral Oil (Vegetable or Groundnut)
- 50 g Blood Orange Juice
- 50 g Sugar (for syrup)
- Lemon Juice (to taste)
- Blood Orange Juice (to taste)
- 3 g Powdered Vegan gelatin
- 18 g Cold Water
- 100 g Whole Milk
- 135 g Dark Chocolate, Melted
- 10 g Glucose
- 200 g Double/Heavy Cream (for chocolate cream)
- 100 g Icing/Powdered Sugar
Instructions
- Preheat your oven to 160C/320F. Grease a 2lb loaf tin and coat it with flour.
- Combine caster sugar and blood orange zest in a mixing bowl until fragrant. Add eggs and whisk until thickened and pale. Mix in heavy cream.
- Sift in cake flour, baking powder, and sea salt; gently fold until combined. Drizzle in neutral oil and mix to achieve a smooth batter.
- Pour into the prepared loaf tin and bake for 65-75 minutes or until a skewer inserted comes out clean.
- Prepare syrup while baking by heating sugar with lemon juice and blood orange juice until dissolved.
- Poke holes in the warm cake and generously soak with syrup before cooling completely.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 295
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 61mg