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