I couldn’t resist one more blood orange recipe before the oh so short season ends, so I present to you my latest offering! A sour cream and blood orange cake. I have been wanting to test Friendly Viking’s Sour Oat for a while now, (the oat based sour cream replacement using Finnish oats). I have to say I was positively surprised how well it worked in the recipe. The cake was moist, super light and fluffy. I topped it with a simple icing tinted with blood orange juice and lots of slices of the ruby red fruit.
Sour Cream and Blood Orange Cake – serves 6 to 8
200 g flour
75 g almond flour
1 tsp baking powder
1 tsp baking soda
a good pinch of salt
1 x 200 g pot of Friendly Viking’s Sour Oat
0.8 dl/ 80 ml oil
2.5 dl/ 250 ml plant based milk
2 tsp cider vinegar
2 tsp vanilla extract
85 g coconut sugar
250 g icing sugar sifted and 3 – 4 blood oranges to decorate
Preheat the oven to 170 degrees c. and grease and line a loose bottomed 23 cm cake tin.
In a large bowl, lightly mix the flour, almond flour, salt, baking powder and baking soda.
In a separate bowl whisk together the sour oat, plant based milk, oil, vanilla extract, vinegar and sugar, until the sugar begins to dissolve.
Pour the wet ingredients into the flour mixture and stir just enough to combine all the ingredients into a smooth lump free mixture.
Pour into your prepared tin and bake in the oven for 30 – 35 mins, or until an inserted skewer comes out clean. Allow to cool completely.
Meanwhile prepare your icing. Tip the sieved icing sugar into a small bowl and add a few drops of blood orange juice a little at a time, until you have a smooth, shiny thick icing. Try and use the darkest reddest oranges you have, as it will really improve the colour.
Spread over the top of your cake and top with blood orange slices.