When I visited Fine Food Australia in Sydney I met lots of interesting people, one of them was the person behind Red Beilly Citrus. A fantastic family business that grows blood oranges and produce some interesting products. We spoke about what a marvelous fruit it is and kept in contact afterwards. I was lucky enough to receive a box of these to play around with. I sliced a few up and just ate them fresh, they are so delicious. I often put them in my salads with fennel but this time I decided to incorporate them into a cake.
I also started thinking about Halloween and all the candy that is consumed by the kids that celebrate this event. Then it dawned on me that it would be great to serve up some Red Belly Citrus blood oranges for a treat as the juice is red and it looks like dripping blood from your mouth. I am sure the kids would love that! You can also cut them up instead of a pumpkin and they take up less room in the fridge and are more likely to be eaten afterwards.
They look pretty gruesome and yet tastes so good.
This cake is easy to make and is gluten free and I like to serve it with sweetened cream or ice cream.
3 Red Belly Citrus blood oranges sliced and peeled and cut into pieces
200 grams of almond meal
200 grams of gluten free flour
1 tsp baking powder
4 large eggs – whisked
175g soft unsalted butter
200g caster sugar
zest from one blood orange
150g of plain yoghurt
1/2 cup of flaked almonds
1. First beat butter, eggs and sugar until light in colour. Then add sieved flour, almond meal and baking powder and add to butter mixture. Then add blood orange zest. Whisk it all together until you have a well combined and smooth mixture.
2. Next place the peeled sliced Red Belly Citrus blood orange on top of the mixture pressing in slightly and make a pattern you find pleasing.
3. Grease your cake tin and line with baking parchment.
4. Sprinkle a little castor sugar on top of the oranges and sprinkle flaked almonds over the whole top.
6. Bake in the oven till golden brown. To test if the cake is done, you can push your finger gently in the center and if the cake springs back it is ready.
I hope you enjoy the results.
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