The mornings are gradually, very gradually getting lighter and the last couple of days have been crisp, frosty mornings with piercing blue skies so what better time to keep that sunshine feeling and share the recipe for the blood orange syrup loaf cake .
What you need:
A 2lb loaf (900g ) tin lined with greaseproof paper. I use the ready sized loaf liners as it saves time trying to cut paper to size.
150g unsalted butter
200g golden caster sugar
250g ground almonds
60g polenta ( you want the loose type not the block form)
3 eggs ( I always use medium)
1/2 tsp salt ( though I didn’t add this)
1 1/2 tsp baking powder ( remember to use gluten free if this cake is to be gluten free)
For the candied zest: :
80g golden caster sugar
4 blood oranges
For the syrup:
60g golden caster sugar
140ml blood orange juice
What to do: :
1. I use a food processor so what ever is easy for you to use to cream the butter and sugar together until it is pale and fluffy.
2. Add a tablespoon of the ground almonds, polenta and baking powder to the creamed butter and sugar as this should prevent any curdling
3. Lightly whisk the eggs and add these very slowly to the butter and sugar mix with the motor running
4. Pour the mix into the loaf tin
5. Bake for approximately 50 mins until golden brown
6.After approximately 30 minutes prepare the candied zest. Zest the blood oranges and leave for a minute. Mix the sugar and 120 ml of water into a small saucepan, stirring gently over a medium heat until the sugar has dissolved.
7.Add the zest to the sugar and water mixture and simmer for about 5 minutes. The zest should become translucent. Carefully lift out and leave to cool. I laid them out on a plate
8. Once you have made the candied zest prepare the syrup. Juice the oranges to make up 140ml of juice and pour this into a pan with the sugar. Bring to a boil and boil gently for 5 minutes.
9. When the cake is ready remove from the oven and poke holes all over the top with a skewer. I find the easiest way to pour the syrup onto the cake is to use a small ladle at a time and then gently brush the syrup across the surface. Take your time as there will be a lot of juice so let it soak in a little before adding the next amount.
10. Sprinkle the candied zest on to the top , spreading it evenly
11. Leave to cool completely before lifting out of the tin
Recipe credit : Tamal Ray https://www.theguardian.com/