Blood Orange & Campari Cake

• porções: For twelve slices:

Ingredientes

For twelve slices:

8 blood oranges

350g Greek yoghurt

600g caster sugar

4 medium free/range eggs, lightly beaten

250g butter, melted and cooled

350g fine semolina

100g ground almonds

100ml Campari

Instruções

Preheat the oven to 170°C/Gas 3. Finely grate the zest of 4 of the oranges and set the fruit to one side. In a large mixing bowl put the yoghurt,

300g of the caster sugar and the lightly beaten eggs. Stir in the cooled

butter and finally fold through all the dry ingredients including the orange zest. Scrape the mixture into a 23cm greased cake tin and put into the oven.

After 20 minutes, check to see if the cake is ready by gently pressing the centre to see if it springs back. Depending on your oven it may need a little more time. If it does, you can finally check by pushing a skewer into the middle; it should come out dry. Leave to cool in the tin.

While the cake is cooking, make the syrup. Put the juice of the 8 oranges, the remaining sugar and the Campari into a heavy-based saucepan. Slowly bring to the boil. Allow to simmer and skim off any white scum. When reduced to a medium thick syrup remove from the heat.

Prick the top of the cake all over with a toothpick and spoon the syrup over the warm sponge in a couple of batches until everything has been absorbed. Your cake is now ready. To serve, simply cut a slice and offer with excellent vanilla ice cream.

Notas

POLPO Page 274