At this time of year we try and incorporate as many blood oranges into recipes as possible! Cakes always go down well as a treat, and this one is dairy-free too if you don’t serve the yoghurt.
From the garden: eggs, blood oranges
Recipe source: adapted from a recipe by Melissa Klemke for Kidspot
- A large cake tin
- Pastry brush
- Baking paper
- Measuring: cup, ½ cup, teaspoon, ½ teaspoon
- Microplane zester
- Bowls – 2 big
- Electric mixer
- Citrus juicer
- Wire rack
- Serving plates
- 2½ cups self raising flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 cup raw caster sugar
- ½ cup honey
- ½ cup vegetable oil
- 4 eggs
- 3 blood oranges
- 1 vanilla bean
- 200ml natural Greek yoghurt
- 1 tablespoon white caster sugar
What to do:
- Preheat oven to 170°C.
- Brush the cake tin with a little vegetable oil and then line with baking paper.
- Using the microplane, carefully zest the blood oranges.
- Juice the oranges and mix the zest with the juice.
- Mix the eggs, honey, raw caster sugar and vegetable oil in a large bowl.
- Sift flour, baking powder, bicarb soda and cinnamon into another bowl.
- Using the electric mixer, mix in the flour and orange juice/zest alternately until all combined.
- Pour into the greased & lined tin.
- Bake in oven for 40 minutes, checking after the 30 minute mark – use the skewer test to check that it is cooked.
- Meanwhile, if making the vanilla yoghurt: halve the vanilla pod and scrape the seeds from inside each half. Mix these into the yoghurt with the tablespoon of white caster sugar. Chill until ready to serve.
- When the cake is cooked, turn out on wire rack and cool before cutting.
- Divide among serving plates and serve with the vanilla yoghurt if needed.
Notes: Why do we grease and line the tin? What do baking powder and bicarb soda do?
Blood oranges arrive at the end of winter and herald the start of longer days and slightly warmer weather. They’re the quintessential seasonal fruit and are only around for a short time so get out there & grab some while you can! And look: too much sugar is a bad thing but at least with this treat you’re avoiding all the hideous all-pervading artificial colours & flavours seen in supermarket brands…
Fresh from the garden: blood oranges
Recipe source: Melissa, kitchen specialist at Bondi PS
- Chopping board and knife
- Citrus juicers
- Electric juice fountain & parts
- Medium saucepan
- Wooden spoon
- Glass bottles & lids
- Baking tray
- Measuring jug
- Large jug
- Strainer & funnel
- Glasses to serve
- 6 blood oranges
- 1½ cups water
- 1½ cups caster sugar
- 1½ litres mineral or soda water
What to do:
- Roll each blood orange a few times between the heel of your palm and the tabletop to release the juice, and then cut each in half. Hand juice the oranges with the citrus juicer and measure the liquid to yield about 375ml.
- Or, if using an electric juice fountain, peel the skin from all the oranges, turn the motor on with dry hands, fix the jug underneath the chute & juice away! You will need to clean the machine straight away after juicing otherwise the pulp will stick – do this by dismantling the machine parts and carefully scrubbing away at them under running water. The leftover pulp can go to the compost.
- Place the water, blood orange juice and sugar into the saucepan over medium heat and stir until the sugar dissolves. Simmer for 10 minutes with the lid off until the liquid is reduced by about a third.
- Meanwhile preheat the oven to 180C. Wash the bottles in hot, soapy water & rinse. Drain them and then place on a baking tray and carefully slide into the hot oven for 5 minutes. Remove when the bottles are dry and leave them to cool somewhere safe. This process is to sterilise the bottles before filling.
- Cool the liquid in the saucepan for a few minutes before measuring out & then pouring into a large jug filled with ice. Add twice the amount of fizzy water to the cordial and serve immediately!
- If you’re bottling the cordial, strain it into a large jug and then funnel it into the bottles. Close tightly and store in the fridge for up to a month.
Notes: What does seasonal mean? Why are they called blood oranges? Why do we sterilise the bottles?