Ingredients

• For Cake
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 1 Tbsp blood orange zest
• 1 1/2 cups ground almonds
• 1 cup fine semolina
• 1/4 cup blood orange juice
• For Syrup
• 1 cup blood orange juice
• 1/2 cup sugar
• 3 Tbsp orange liqueur (optional)
• For Chantilly
• 1 cup whipping cream
• 3 Tbsp reserved blood orange syrup
• For Spiced Orange Salad
• 4 blood oranges
• 2 navel oranges
• 4 kiwis
• 2 Tbsp honey
• 1 Tbsp orange liqueur
• 1/2 tsp cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves

Methods

1. For cake
2. preheat oven to 350°F.
3. Grease a 6-inch cake pan and line bottom with parchment.
4. Beat butter and sugar together until smooth.
5. Add eggs, one at a time, blending well after each addition.
6. Stir in orange zest.
7. In a separate bowl, combine ground almonds and semolina.
8. Add almond mixture alternately with orange juice until all ingredients are incorporated.
9. Scrape into prepared tin and bake for 40 minutes, until a tester inserted in the center of the cake comes out clean.
10. For syrup,
11. bring orange juice and sugar up to a simmer.
12. Simmer syrup for about 10 minutes, until it reduces a little and thickens slightly.
13. Pull off the heat and allow to cool a little.
14. Stir in orange liqueur.
15. When cake comes out of the oven, let cool for 15 minutes.
16. Pour half of the syrup over the cake while still in its pan.
17. Let sit 5 minutes.
18. Turn cake out onto a plate and brush remaining syrup over, reserving 3 Tbsp of syrup for chantilly.
19. Let cool before slicing.
20. For chantilly,
21. whip cream to soft peaks and fold in reserve blood orange syrup.
22. For spiced orange salad,
23. cut away orange skins with a serrated knife and section.
24. Peel kiwis and slice cross-wise and slice in half again.
25. Stir together honey, liqueur and spices.
26. Toss with orange and kiwi sections.
27. If salad sits for more than 4 hours, you can strain of juices and reduce by half over medium-low heat and add back to concentrate the flavours.
28. To serve, slice cake into wedges, dollop cream on the side and spoon salad onto plate.