Junior chef
Utensils
Apron
Bowl
Lemon squeezer
Measuring cup
Mixer
Paring knife
Ring-shaped cake mould
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Peel and thinly slice the orange.Grease the tin with butter. Place the orange slices in the prepared tin.
Batter
Place the butter and sugar in a bowl, beat using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour.
Squeeze the juice from the blood oranges (yields approx. 150 ml)
Mix the blood orange juice into the batter. Add the flour and all the remaining ingredients, mix. Pour the batter into the tin on top of the orange segments.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely. Dust with icing sugar.
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