Campari and Blood Orange Cake

we have been talking about making this cake ever since our friend Wendy posted the recipe on Facebook. we even bought blood oranges 2 weeks ago just to eat them.  buying Campari was a bit of a pain in the ass.  we went to two liqueur and and called three.  the fifth liqueur store had it down by Bowling Green, NYC.

quote from Wikipedia "blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes" and they are right! we decided to make the cake for Valentines Day <3
Courtesy of Claudia Cevenini and Sue Wildish from the blog http://campariandsofa.com/

Ingredients:

8 blood oranges
350 g Greek yogurt
600 g sugar – divided in half
4 eggs, lightly beaten
250 g butter, melted and cooled
350 g fine semolina
100 g ground almonds
100 ml Campari

1.  Preheat the oven to 170C/350F.
2.  Grate the zest of 4 oranges and juice all of them. Set aside.
3.  In a large mixing bow, mix the yogurt, 300 g sugar, zest and eggs. Stir in the cold butter. Fold in the dry ingredients and mix until combined. Pour in a greased  23 cm (10″) baking pan and bake for about 40 minutes, or until the center springs back when touched (or a toothpick inserted in the centre comes out dry). Depending on your oven, it can take up to an hour.
4. While the cake is baking, make the glaze. Put the juice, remaining 300 g sugar and the Campari in a small sauce pan and bring to a boil. Let simmer until reduced by nearly half. You should have a very thick syrup.
5. Unmold the cake while still a little bit warm (but not hot) and prick the surface with a toothpick. Pour half the glaze over it and let sit until completely absorbed. Repeat with the remaining glaze. You might want to keep a bit aside to smear on top of the cake prior to serving to make the most of the amazing color.