Sunday, May 26, 2013

Tarocco Orange Syrup Cake

Cinzia from Cindystar is hosting Weekend Herb Blogging and this week I've found another variety of an old favourite - the Tarocco Blood Orange.

tarocco orange© by Haalo

This is a Sicilian blood orange, a varient on Sanguinello that produced a thiner skinned but sweeter and richer flavoured orange - in fact it is considered the sweetest of the blood orange varieties. You do get quite a bit of variation within the orange, some barely streaked with red others so dark they look black.

To best use this orange I've decided to make an old favourite - a syrup cake.

tarocco orange syrup cake© by Haalo

Tarocco Orange Syrup Cake

1 tarocco orange, quartered, cored and seeded
200 grams sugar
2 eggs, lightly beaten
125mls butter, melted and cooled
150 grams plain flour
7 grams/1 sachet baking powder
90 grams semolina
Syrup
1 cup tarocco orange juice
½ cup sugar

Make the cake:
Place the orange and sugar into a processor and process until the orange is finely chopped - add the eggs and process briefly. Add in the melted butter, flour, baking powder and semolina and process until smooth batter forms.

Pour the batter into a 22cm springform cake pan and bake in a preheated 160°C oven until golden and cooked through - about 45 to 60 minutes.

Make the syrup
Place the juice and sugar into a saucepan and stir over a low heat until the sugar has dissolved. Bring to a simmer and simmer for about 5 minutes to reduce and thicken.

tarocco orange syrup cake© by Haalo

When it comes to syrup cakes the rule is that you use a hot syrup on a cold cake or a cold syrup on a hot cake. Depending on which way you choose, all you do is carefully pour the syrup evenly over the surface of the cake, pausing to allow it to soak in. I usually leave a little syrup to one side so I can serve it with the cake.

2 comments:

  1. I'm not so keen on oranges by now as we should be in full Spring/close to Summer (although weather doesn't agree at all!) when the season starts to give more colored and various fruit, but this cake and its syrup is mouth watering!
    We use Sanguinello for daily juice in Winter, our source of vitamin C!
    Thanks for your contribution!

    ReplyDelete

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