About this recipe
Written by Adrien Billiet
A delicious dessert from Venice. In principle, you can also make a simple Quatre Quart in your Vonken, but this cake batter is a lot more festive because it starts with delicious blood oranges, which are typically available between December and early April. Prepare in small metal cupcake molds for optimal results. The outside of the batter will caramelize deliciously, while the inside remains nice and moist.
Ingredients
- 4 blood oranges
- 175 g Greek yogurt or mascarpone (to make it extra creamy)
- 300 g granulated sugar
- 3 eggs
- 125 g butter at room temperature
- 175 g pastry flour
- 1 sachet of baking powder or 16 g of bicarbonate of soda
- 175 g flour
- 50 g almond powder
- 50 ml Campari or Aperol
Preparation
- Grate the zest of 2 oranges and set aside.
- Crack the eggs open and pour them into a large mixing bowl.
- Add 200 g of the sugar and immediately start beating until you have a light, creamy mixture. Don't wait too long to beat the mixture, so that the eggs don't burn.
- Mix the butter and yogurt into the mixture, and if necessary, heat the butter in the microwave if it is still too hard.
- Add the zest, flour, almond powder, and baking powder, and mix into the mixture with a spatula.
- Leave to rest for a moment and in the meantime make the Campari syrup by reducing the juice of the four blood oranges, the remaining sugar, and the Campari (or Aperol) over a low heat to a syrupy consistency.
- Grease small baking tins (preferably a metal tray for 12 cupcakes) and fill them 2/3 full with the cake batter.
- Bake in your Vonken, making sure there are no flames and that the coals are almost burned out or removed. You can bake this cake at around 175°C. Don't worry if your Vonken is slightly warmer or cooler, it will just take a little shorter or longer, between 8 and 18 minutes.
- Remove from the oven, allow to cool briefly, then carefully remove from the molds using the handle of a spoon.