2 sticks unsalted butter, softened
1 cup superfine sugar – 1 cup sugar
2 teaspoons cointreau – triple sec
3 large eggs
1 blood orange, peeled, pith removed and cut into segments
1 orange, peeled, pith removed and cut into segments
3 sprigs rosemary, leaves picked – 2 tablespoons
2 cups all-purpose flour, sifted
2 teaspoons baking powder, sifted
Blood Orange Syrup:
Juice of 2 blood oranges – strain through fine sieve
Juice of 2 oranges – strain through fine sieve
1 tablespoon sugar
Blood Orange Frosting:
Juice of 1 blood orange
2 cups confectioners’ sugar, sifted
Preheat the oven to 400 F ( I would recommend 350 F). Grease a 6 cup capacity bundt pan (alternatively, grease and line a 9-inch sprinform cake pan).
Use an electric mixer to cream the butter and sugar for 10 minutes until light and creamy. Add the Cointreau (Triple Sec) and the 3 eggs beaten and beat until combined.
Whizz the blood orange, orange and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp. Add to the butter and sugar mixture and beat together on low speed until combined.
In a separate bowl, mix together the flour and baking poser. With the mixer on low speed, gradually add the flour mixture to the butter until everything is well incorporated.
Pour the cake batter into the prepared pan. Bake for 45-50 minutes or until the top is golden and a skewer inserted into the center comes out clean.
Meanwhile, to make the blood orange syrup, place the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat to medium and simmer, stirring occasionally, for 10-15 minutes or until the sugar has dissolved and the syrup has reduced by about a third. Strain syrup through a fine sieve and return to saucepan and keep warm while cake is baking.
Leave the cake to cool a little before transferring it to a wire rack. Place a plate underneath the rack to catch any drips, then prick the top of the cake with a skewer, spoon the warm syrup over the cake and leave it to be absorbed.
Make the frosting by combining the blood orange juice and confectioners’ sugar until smooth. Drizzle the frosting all over the cooled cake, then chill the cake in the fridge for 20 minutes before serving.