The blood orange has an amazing rich red colour, but they are about more than just a touch of pink. They are a bit tarter and more grapefruity, so they work really well in cocktails and food. They are in the shops now, so grab them while they are in season and don’t forget your Borrago, which you can get here.
Blood Orange Bliss
This has a real citrus whoosh and a magical colour, the zest gives brilliant depth to the flavour. Get the recipe here.
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Blood orange and poppy mini cakes
These are particularly moreish little cakes, perfect for nibbling on at teatime, or they can be a pudding with some cream or ice cream. The prep takes a little while but is really easy. Makes 16
3 blood oranges
150g caster sugar
200g ground almonds
1 teaspoon baking powder
125ml of blood orange juice (about three more)
60g caster sugar
This first bit can be done the day before if you want. Put the three blood oranges in a pot full of water. Bring it to the boil and simmer for two hours, drain and let them cool. Cut into pieces and remove the pips, then blend in a food processor until you have a smooth paste; don’t worry if the skins don’t breakdown completely.
Whisk the eggs until they are light and fluffy, add the sugar and beat again for about a minute until the sugar is all mixed in. Then fold in the almonds, baking powder and orange puree. Pour the mix into cupcake cases in a muffin tray. These make a big difference as it is a sticky cake and I have never got them out of a muffin tin however well I butter it!
Put these in a preheated oven at 180*C and cook for 20 minutes.
While they are cooking, put the juice and sugar in a pan and bring to the boil. Simmer for about five minutes until you have a syrup that has a bit of thickness to it and a glorious red colour from the oranges. When the cakes are cooked, take them out of the tin and put them on a wire rack to cool. While still warm, paint over with a generous amount of the syrup and sprinkle with the seeds. They are delicious hot or cold.