Blood Orange Cake by Laurent Mariotte
Perfect for every citrus lovers, this Blood Orange Cake by French Chef Laurent Mariotte is incredible. You will want more than one slice!
Equipment
Ingredients
BLOOD ORANGE CAKE
- 2/3 cup (125 g) sugar
- 9 Tbsp (125 g) butter (Softened | At Room Temperature)
- 3 eggs
- 2 blood orange Zest (From 2 Oranges)
- 6 Tbsp (100 g) Blood Orange juice (From 2 Oranges)
- 1 cup (125 g) all-purpose flour
- 1 Tbsp (12 g) baking powder
BLOOD ORANGE GLAZE
- 6 Tbsp (100 g) Blood Orange juice (From 2 Oranges)
- 2 Tbsp (15 g) powdered sugar
Instructions
- Place your Twisted Crown Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 350F/180C.
BLOOD ORANGE CAKE PREPARATION
- In a mixing bowl cream the butter and sugar for 3 minutes on Medium speed, until light and fluffy. Mix in the eggs, blood orange zest and juice. Combine the all-purpose flour and baking powder. NOTE: The curdled appearance is perfectly normal, as well as the greenish color (yellow from the egg + purple from the blood orange).
- Pour your preparation into your Twisted Crown Flexipan® Mold.
BAKE!
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 18min). It is ready when the sponge springs back from the touch.
BLOOD ORANGE GLAZE
- In a small bowl, whisk the blood orange juice with the powdered sugar using your Mini Whisk. Pour it right way on your cake as soon as it is out of the oven.
- Once your Blood Orange Cake has cooled down, flip it onto your serving plate to unmold. Dust with powdered sugar. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Blood Orange Cake by Laurent Mariotte
Amount Per Serving
Calories 279
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 95mg32%
Sodium 284mg12%
Potassium 101mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 541IU11%
Vitamin C 14mg17%
Calcium 108mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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