How To Make A Boozy & Bittersweet Cake | Blood Orange Negroni Cake | Jock Zonfrillo

Being a massive Negroni fan, I'd grab a slice of this boozy and bittersweet cake any of the the day. I present to you, my Blood Orange Negroni Cake!
With its iconic punchy and bittersweet flavours, I guarantee this will stun everyone when you make it. Want to see more of my dessert recipes? Find them here:
🧑‍🍳 INGREDIENTS:
For the Blood Orange Cake:
• 200g Butter, unsalted
• 300g Raw caster sugar
• 3 Whole eggs
• 200g Greek yoghurt
• 130g Fine semolina
• 100g Plain flour
• 100g Almond Meal
• 10g Cream of tartar
• 5g Baking soda
• Pinch of salt
• 8 Blood oranges (approx)
For the Negroni syrup and Negroni cream swirl:
• 200g Campari
• 100g Gin
• 100g Sweet vermouth
• 300g Raw caster sugar
• 450g Blood orange juice, strained (from about six blood oranges)
• 200g Thickened cream
🧑‍🍳 METHOD:
Preheat an oven to 160C. Slice two blood oranges into half centimetre rounds. Zest and juice the remaining six.
In a medium saucepan, bring the campari, gin, vermouth, sugar and blood orange juice to a boil. Skim any impurities and reduce the heat to a simmer.
Add blood orange slices and simmer until softened, about five minutes, flipping halfway. Transfer the slices to a tray. Continue simmering the negroni syrup until reduced by half.
Line a 25cm spring form cake tin and arrange the poached blood orange slices across the bottom of the tin.
For the cake batter, place the butter and sugar in a pan and cook over medium heat to melt the butter while whisking to emulsify. Transfer to a mixing bowl and leave to cool slightly. Whisk in the eggs one at a time, then whisk in the yoghurt and blood orange zest.
Combine the dry ingredients together well and fold into the wet mix. Pour into cake tin and bake, rotating halfway, for 75 minutes or until a wooden skewer comes out clean.
Once the cake is cooled, use the blunt end of a skewer to prick multiple holes across the top of a cake. Cover the top of the cake with half of the negroni syrup, then prick more holes again. Leave to soak for 20 minutes.
Whip the cream to soft peaks then fold through the remaining negroni syrup to create a swirl effect. Spoon the negroni swirl on the sliced cake to serve.
#JockZonfrillo #Masterchef #HealthyRecipes #EasyRecipes

[@redeteeteder]

Perfect Negroni Rovesciata Cake!!!
Scarselli and Negroni would be proud of this amazing result!!!
I think blood oranges deserve Bloody Hot Death Gin, a hint of chili heat in a glass spice up a slice of this sweet and bitter mouth watering cake!!!
Greetings from Italy!!!

[@tomaslees9116]

Looks delicious! What brand of sweet vermouth did you use plz?

[@andrewstranberg8931]

Looks delicious! Grazie Mille! Cooked a couple of your recipes already and they were fantastic :) Could you feature a recipe with either Saltbush, Wattleseed or Lemon Myrtle? I'd be very curious to try making some dishes with native Australian ingredients😊