What a long break from blogging I’ve had, (did anyone notice, haha)! I often go longer than I mean to between posts although long ago gave up trying to keep up with all the bloggers that post without fail each week (or each day)! However this was a long break even for me. After a fabulous holiday spent in Vermont where I completely forgot about everything and all routine went out of the window I was left wondering if there was a recipe left in me, I had no inspiration at all, until the discovery of this season’s blood oranges put me back on track!
I think part of the reason for my lack of inspiration is that I’m caught with that January feeling that I should be eating more healthily but not wanting to, then wondering what’s wrong with me that I have so little control! My head is a busy place this month! Anyone else feel the same or are you all diligently watching what you are eating? Kudos to you if you are! I am pretty much a rule follower but hate been told what to do so I think all the articles and constant talk of diets makes me rebel, after all isn’t January depressing enough? So for those rebels out there I offer you cake in January! For those avoiding cake, I’m sorry save this recipe and healthy new year recipes will resume!
I was so happy to come across the first of the blood oranges but then typically a few sat in the fruit bowl which led me to make this blood orange cake, a simple cake made with olive oil. Using olive oil eliminates the need to soften butter, which in colder climates can take quite a while! I based my cake on the Lemon Olive Oil cake that I make regularly. That cake is such a success so I thought I would swap blood orange juice for the lemon. I didn’t have yoghurt available so made my own buttermilk by adding a tablespoon of lemon juice to 125 mls of milk. This cake is not fancy, it’s just the right sort of plain with a simple blood orange syrup topping it. I like a slice with a cup of coffee but it would be great served with ice-cream as a dessert!
I wont pretend this is healthy in any way but it is good!
Blood Orange Cake
- 250 grams sugar
- 1 egg
- 125 ml buttermilk
- 100 ml olive oil
- 250 grams self-raising flour
- zest and juice of 3 blood oranges, reserve the juice for the syrup
for the glaze
- 60 grams sugar
- 100 ml blood orange juice
method
-
Grease and base line an 8 inch cake tin (I used a silicone one this time). Preheat oven to 350 F, 180 C, Gas 4.
- Whisk together the sugar and eggs.
- Mix in the buttermilk.
- Add the olive oil and blood orange zest.
- Fold in the flour.
- Pour mixture into cake tin.
- Bake for 45 minutes or until cake tester comes out clean when inserted into middle of cake.
- While cake is baking make the syrup by putting the blood orange juice and sugar into a small sauce pan and heat until the sugar has melted, remove from the heat and leave until needed.
- When the cake is baked, take from the oven and while still hot prick cake surface with a toothpick and pour the blood orange syrup over the cake. Leave to cool in the tin.
#1 by bakeaffairs on January 20, 2014 - 13:15
Welcome back Jayne! This cake looks delicious – so it was well worth to wait!
#2 by Jayne on January 21, 2014 - 06:51
Thank you so much!
#3 by Liz on January 20, 2014 - 15:10
looks fantastic! Love the pretty pictures.
#4 by Jayne on January 21, 2014 - 06:50
Thanks Liz! Blood oranges are so pretty aren’t they?
#5 by Lizthechef on January 20, 2014 - 16:10
I love simple cake recipes – they appeal to me so much and are perfect for something sweet but not too-too. Love anything with citrus like this.
#6 by Jayne on January 21, 2014 - 06:46
Citrus cakes are my favorite! I’m also not the biggest frosting fan so simple cakes are more my thing!
#7 by singingculinista on January 20, 2014 - 16:14
You made me chuckle out loud. Most of those bloggers (including me) who blog regularly are using their blog for income and for many I think it shows. I love that you blog from the heart. I hope I always stay on course with blogging about what I love, not just what is popular but I do have to keep with 3 a week or lose income. I’ve seen the drop since I moved and I’m OK with that and I promise you will not see me put an Oreo inside a brownie to try and generate traffic to make up for it. 🙂 Good Morning!! (or I guess afternoon for you huh?) Barb Barbara Kiebel PH: 303 741-2535 Kinetic Webs, LLC Website: http://www.kineticwebs.com Creative Culinary Website: http://www.creative-culinary.com Twitter: http://www.twitter.com/creativculinary
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#8 by Jayne on January 21, 2014 - 06:45
I have to fit blogging in around a full time job out of the house so just can’t give it any more time. That aside though I just don’t have enough ideas for posts! I am in awe of you aiming for 3 posts a week!
#9 by Wendy Read on January 20, 2014 - 18:32
Great idea to swap out lemon for blood orange! The oranges you got were gorgeous, very similar to the one my friend grows here 🙂 Gorgeous recipe Jayne.
#10 by Jayne on January 21, 2014 - 06:42
Thanks Wendy! Blood oranges are so pretty aren’t they?
#11 by Choclette on February 23, 2014 - 21:18
Aren’t blood oranges wonderful. This is the first year I’ve ever been able to get hold of any. I really like simple cakes like this, although with blood oranges it is definitely not plain.
#12 by Jayne on March 21, 2014 - 22:25
I just love blood oranges! Thanks for stopping by!