for 16 pieces

Sponge mixture

200 g	butter, soft
100 g	sugar
75 g	ground cane sugar
4	eggs
2	blood oranges, rinsed with hot water, dabbed dry, grated zest, all of the juice set aside
2 tbsp	milk
200 g	white flour
50 g	shelled ground almonds
¾ tsp	baking powder
¾ tsp	sodium bicarbonate
¼ tsp	salt

Drizzle

50 g	icing sugar
1 dl	lemon juice, all of the juice
60 g	icing sugar

How it's done

Sponge mixture

Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Mix in the orange zest and milk. Combine the flour, almonds, baking powder, baking soda and salt, mix in. Transfer the mixture to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, prick firmly with a wooden skewer.

Drizzle

Transfer 1½ tbsp of the reserved orange juice to a small bowl, mix the remainder of the juice (approx. 150 ml) with the icing sugar and lemon juice. Pour the icing over the warm cake. Remove the cake from the tin and place on a rack to cool. Mix the remainder of the juice and icing sugar to make a thick icing, drizzle on top.

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