Whole Blood Orange, Cardamom & Olive Oil Cake

Golden afternoon light spills through the kitchen window, catching the shimmer of olive oil and the deep crimson blush of blood oranges. Warm cardamom swirls through the air, curling into the soft hush of winter. A whole orange, bright and bittersweet, folded into tender crumbs—sunshine wrapped in spice, a cake rich with memory and warmth.

Blood Oranges, a simple way to tell someone it is January without telling them it is January…..

Every year I eagerly await their arrival, their season all too short and fleeting, I try to preserve their winter zing in as many ways as I can….

This cake is so simple to throw together, I often boil a few oranges at once just to have them on hand to make multiple batches as it freezes so well….

The olive oil imparts a subtle richness, a clean mouthfeel that just sings to the citrus tang…

Never underestimate the joy of a crackly top, simply slice off and enjoy as a chef’s perk *chef’s kiss*

As this cake is less sweet, it does benefit from the icing, but it is equally at home with a drizzle of honey…

Candied orange slices, nature’s candy…

Blood Orange juice, any you have left over makes for a fantastic twist on a winter Gimlet

The Cake, such a simple showstopper, takes not time to make, and less time to eat…

Once slice will never suffice. Enjoy

blood orange, bundt cake, winter cakes, low fat cake, olive oil cake, healthy cake, whole fruit cake, whole orange cake, blood orange, bundt

Yield: 8

Author: Suze Morrison

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Whole Blood Orange, Cardamom & Olive Oil Cake

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

Golden afternoon light spills through the kitchen window, catching the shimmer of olive oil and the deep crimson blush of blood oranges. Warm cardamom swirls through the air, curling into the soft hush of winter. A whole orange, bright and bittersweet, folded into tender crumbs—sunshine wrapped in spice, a cake rich with memory and warmth.

Ingredients

For the Cake

• 1 Blood Orange
• 170g Caster Sugar
• 3 Large Eggs, room temperature
• 50ml Extra Virgin olive Oil
• 170g Plain Flour
• 1tsp baking Powder
• ¼ tsp Fine Salt
• 6 Cardamom Pods. Seeds removed and crushed

For the Icing

• 1 Blood Orange, juice
• 150g Icing Sugar
• Small Pinch Salt
• Slices of candied or fresh blood orange to serve

Instructions

1. Begin with the orange puree. Add the orange to a small pan, fill with water to cover and bring to a simmer, simmer for 1 hour, or until soft through. Darin, set aside to cool.
2. Preheat oven 160C, spray a 6 cup bundt pan with non -stick spray and set aside in the fridge to chill.
3. Puree the blood orange until smooth then add the sugar, eggs and olive oil. Blend again until smooth. In a bowl, whisk the flour, baking powder, salt and cardamom until homogenous then add to your food processor. Pulse to just combine then pour into your prepared tin. Bake for 1 hour or until a skewer comes out clean.
4. Allow to cool in the tin for 20 minutes before turning out to cool completely.
5. Whisk the salt and icing sugar together to remove any lumps then add enough blood orange juice, little by little until you achieve a thick pouring consistence. Pour over the cake, garnish with candied or fresh blood orange and serve.

https://gourmetglow.co.uk/recipes/whole-blood-orange-cake

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