A beautiful Warm Blood Orange cake, Olive oil and Rosewater make it extra special. Plus…it’s easier than you think
I am back with this Blood Orange Cake Olive Oil, Rosewater and Almonds. It got me back into the kitchen in a beautifully colourful way after 10 days in Taiwan. I can’t wait to show you some of the exciting things I saw and ahem… ate…..really. I started off with a little story about Taiwans famous tea earlier in the week. Are you a fan of Oolong Tea?
Anyway back to the colour of this cake, it makes me seriously happy. Blood oranges just seem to have become a bit of an obsession since I tried them at Lucios. I arrived home to a box of blood oranges delivered to me from Redbelly Citrus. I think this happened in part because I bombarded them with love. One night, after I muddled up the flesh of the last blood orange in my fruit bowl, some basil and a slug of Salerno, I told them I would never be able to live with out blood oranges again. I am not sure if this box of oranges was given to me through pity. Skater, my son is a non fruit eater and he wondered aloud what on earth I would do with a whole box.
He needn’t have worried, because it’s been easy. I have spread the love I felt to all, and each and every person that has had that beautiful red juice drip down their chin has thanked me.
I have had to give the red beauties another little nudge with the Salerno, just to make sure they go with everything. The season will end soon and I want to etch the flavours in my mind. The combination is good AND I can assure you the juice of these blood oranges is just as good with Prosecco. Don’t worry about me though, because it hasn’t all been about the drinks. I have also introduced the juice to Duck, Pork also a Blood Orange Brownie Cheesecake, some quick Blood Orange Marmalade and a glass at breakfast where I drank the juice with out any other addition.
Now back to the happy blood red cake, (Blood Orange Cake with Olive Oil ), it’s an easy one. It is ever so good warm with custard. That was my favourite way to eat it BUT out of the three times I made it last week, most were eaten cold by people who told me it was just perfect without the custard too. It really does stand up well to time as well. It still tasted fresh and lovely after three days in an airtight container on the bench. I hasten to add that it is not summer but the temperatures here are around 19 C.
Make Your Own Blood Orange Cake with Olive Oil
It is extremely simple to dress this cake to the nines as you can see. I just added pan toasted nuts, basil leaves and lots of syrup. You will also see a few organic rose petals on there. I couldn’t resist these because the colour was just so similar. Of course if you can’t find blood oranges (sad 🙁 then you can use mandarins or ordinary oranges.
- 250 ml blood orange juice (1 cup blood orange juice - about two oranges
- 250 gm caster sugar 1 cup
- 20 ml Rose Water 1 Tabsp
- 150 gm almonds whole skin on
- 2 teaspoons caster sugar
- 1 whole orange for garnish
Save the extra syrup to serve with the cake or glaze again later if some of the syrup has soaked in.
If your oranges are extra sweet like mine were add 1 tablespoon of lemon juice to the orange syrup along with the rosewater