This is definitely a pudding cake, mousse-like and free of both dairy and gluten. Don’t be put off if you’re not a marmalade fan, for the citrus here is full-bodied rather than bitter, and also tempered by grassy olive oil.
Later in the year, use regular oranges, add a tablespoon of finely chopped rosemary leaves and serve the cake with raspberries.
Blood Orange and Olive Oil Cake with Almonds
Serves 6 - 8
I N G R E D I E N T S
2 medium or 3 small, unwaxed blood oranges, plus more sliced blood oranges to serve
100ml fruity extra virgin olive oil, plus more for the tin
175g raw cane sugar
4 eggs, lightly beaten
175g ground almonds
2 tsp baking powder (gluten-free if needed)
M E T H O D
Wash the oranges and put them in a saucepan. Cover with water, bring to the boil and simmer for 30 minutes or so, until completely soft. Remove the oranges from the water with a slotted spoon and leave to cool.
Cut the oranges in half through their middles, discard any pips and put the skin and pulp in a food processor. Blitz to a purée and set aside.
Preheat the oven to 180°C/gas mark 4. Lightly oil a 20cm springform cake tin and line it with non-stick baking parchment. Whisk the 100ml of olive oil, sugar and eggs together for 3–4 minutes, using electric beaters, until light and fluffy. Fold in the ground almonds and baking power with a large metal spoon. Fold through the puréed oranges until thoroughly mixed.
Spoon the batter into the prepared tin and bake for 50 minutes to 1 hour, until golden, well-risen and no longer wobbly when the tin is jiggled.
Leave to cool in the tin until completely cold. Turn out and serve slices with more blood orange slices or segments.
Photography & recipe from 'The New Vegetarian' by Alice Hart, out this month!