A CAKE LIFE RECIPES

Steps:

• Preheat the oven to 350°F
• Line a sheet pan with parchment paper and place a 9-inch ring in the center
• For the almond sponge cake, mix the egg yolks and butter in a medium bowl with a whisk and set aside
• In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and gradually add the sugar to make a meringue
• With a rubber spatula, combine the yolk and butter mixture into the meringue, then fold in the almond flour and breadcrumbs
• Pour the cake batter into the 9-inch ring and bake for 30 minutes
• Let the cake cool to room temperature
• Run a paring knife along the inside of the ring to separate the cake
• Remove the ring, place the cake on a plate and cover it with plastic wrap
• Store in the fridge overnight
• For the chocolate cream base, in a large saucepan, bring the heavy cream to a simmer, then turn off the heat
• Add the chocolate and whisk until completely melted and incorporated
• Pour the mixture into an airtight container, let cool a bit, then store it in fridge, covered, overnight
• When you're ready to assemble the cake, use a serrated knife to cut the cake horizontally into three layers as evenly as possible
• Pour the chocolate cream into the bowl of a stand mixer fitted with the whisk attachment and mix until light in texture
• Do not overmix
• Set one cake layer on a cake plate or cake stand
• Using a piping bag or offset spatula, spread a ½-inch-thick layer of chocolate cream on the top
• Repeat two more times with another layer of cake and more chocolate cream

Steps:

• 1 Put the two blood oranges in a saucepan and cover them with water. Place the saucepan over a high heat and bring to a boil. Reduce the heat and keep the water at a simmer, cover slightly with a lid and continue to cook for about two hours until the oranges are completely soft. Keep an eye on the water and top up as necessary with hot water. 2 Turn off the heat and leave the oranges to cool completely. This step can be done two or three days in advance if preferred, storing the oranges in a sealed container in the fridge. 3 When ready to bake the cake, preheat the oven to 180 degrees, or 160 if using a fan oven. Grease and line a 23cm springform tin with parchment paper. 4 Cut the oranges in half and remove the pips. Blend the oranges to a smooth puree in a processor, add the fresh orange zest and juice and set aside. 5 In a large bowl whisk the eggs and sugar together until pale, for about five minutes. Add the olive oil and the cooled blood orange puree. 6 In a separate bowl mix the ground almonds, polenta and baking powder together. Gently fold this into the wet mix until just combined. 7 Spoon the mix into the prepared tin and bake in the preheated oven for 45-50 minutes, until puffed up slightly and golden. Remove from the oven and leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. 8 Whisk the drizzle ingredients together and pour half over the warm cake. Reserve the rest to spoon over the cake when ready to serve.