Ingredients
Scale
- 230 g Caster Sugar
- 10 g Blood Orange Zest
- 170 g Whole Eggs
- 115 g Heavy Cream
- 185 g Cake Flour
- 3 g Baking Powder
- 3 g Fine Sea Salt
- 60 g Neutral Oil (Vegetable or Groundnut)
- 50 g Blood Orange Juice
- 50 g Sugar (for syrup)
- Lemon Juice (for syrup)
- Blood Orange Juice (for syrup)
- 3 g Powdered Vegan Gelatin
- 18 g Cold Water
- 100 g Whole Milk
- 135 g Dark Chocolate, Melted
- 10 g Glucose
- 200 g Heavy Cream (for vegan cream)
- 100 g Icing Sugar (for glaze)
Instructions
- Preheat your oven to 160C/320F and prepare a greased 2lb loaf tin.
- In a bowl, mix caster sugar with blood orange zest. Add whole eggs and whisk until thick and pale.
- Briefly whisk in heavy cream, then fold in sifted dry ingredients until just combined.
- Add neutral oil and mix until smooth before pouring into the prepared loaf tin.
- Bake for 65-75 minutes or until a skewer comes out clean.
- Prepare the syrup by boiling sugar with lemon juice and blood orange juice until dissolved; soak the warm cake once baked.
- Optional: Make vegan cream by combining powdered vegan gelatin with cold water, then in another saucepan, heat whole milk with glucose until simmering. Stir bloomed vegan gelatin into hot milk until dissolved. Gradually pour over melted chocolate, stirring until smooth. Fold in heavy cream; refrigerate overnight.
- Finish with a glaze made from icing sugar mixed with lemon juice and blood orange juice.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 190
- Sugar: 18g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg