橙色杏仁蛋糕

当我看到血橙玉米粥蛋糕，请通过食谱，我记下了我的即将到来的页面to remind myself to make it. It was a logical choice as dessert for the gluten free dinner I cooked for a friend. Blood oranges are not in season a the moment, but with regular oranges this was also a great cake that tastes as delicious as it looks.

橙色和杏仁的结合非常好，蛋糕非常湿润，具有奇妙的橙色风味。这是由于蛋糕注入的橙色糖浆所致。

Unfortunately, something went wrong and the cake ended up with a hole in the center as it was under cooked there. I did test it with a skewer, but must have tested in the wrong place (i.e. not in the center) and/or misinterpreted the test. Only the center was under cooked, the rest was fine.

因此，我决定用金属戒指将中心移除，将蛋糕变成邦特蛋糕，而不会使用邦特锅。因此，蛋糕被救出了，因为我没有时间重新开始。

我一定会再次做这个蛋糕，但是下次我在测试味道时会更加注意。感谢桑德拉（Sandra）分享这个精彩的蛋糕。

原料

蛋糕

200克（14汤匙）软黄油

200克（1杯）施法者糖

200 grams (2 cups) ground almonds

100克（2/3杯）细玉米粥（或玉米面）

1 1/2茶匙发酵粉

3个大鸡蛋

2（血）橙子的皮，细碎了

pinch of salt

For the syrup

juice of 2 blood oranges (about 3/4 cup)

juice of 1 lemon (about 1/4 cup)

125克（1杯）纯糖糖

对于蜜饯的橙色片

1血橙

100 grams (1/2 cup) sugar

360 ml (1 1/2 cups) water

准备

Preheat the oven to 180ºC/350ºF.

将黄油，糖和橙皮混合在搅拌机中，然后混合直至奶油。

Add the eggs one by one, blending after each egg to incorporate.

将杏仁粉，玉米粥，发酵粉和盐混合在碗中。

搅拌混合。

Add the flour mixture to the blender.

融合融合。

黄油20厘米（8英寸）的派形状，然后用羊皮纸将其排成一杯，然后在羊皮纸上涂黄油。

将面糊转移到准备好的派形状中。

在180ºC/350ºF下烘烤40分钟。确保与串串一起测试蛋糕的中心是否煮熟。

同时，准备蜜饯的橙色片。切断顶部和底部，然后纵向切成一半，如图所示。

将每一半切成薄片。

将水和糖混合在宽锅中。

煮沸，搅拌。

加入橙色切片，然后将热量降低到高火。

Cook until the orange slices are tender and translucent, about 45 minutes. Add a bit more water if needed.

在羊皮纸上干燥橙色切片。

Keep the remaining syrup for glazing the cake later.

为了制作糖浆，将橙子和柠檬汁榨汁。

将果汁和糖粉混合在平底锅中，然后用低火搅拌直至糖溶解。不要将果汁加热到保留新鲜风味的必要条件。

完成蛋糕后，将其留在馅饼的形状上，并用串着将其刺穿。

Pour the syrup on top of the cake.

Let it stand until the syrup has been absorbed. Sandra wrote this can take 24 hours, but an hour was enough in my case.

The cake is not supposed to have a hole in the middle, but I already explained why mine did.

糖浆被吸收后，将蛋糕转移到盘子上。

用蜜饯的橙色切片装饰。

轻轻加热保留的糖浆，使其再次液体。

用糖浆釉蛋糕。

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