Carried in local grocery stores from January to March, the blood orange is originally from Spain and Italy. Slightly smaller than a regular navel orange, they often have pitted skin with a red blush, while the internal flesh contains dramatic crimson or maroonish tints running through it . Some blood oranges may have a slightly sour note, but are less acidic than other varieties. While having a distinctive floral aroma and sweet flavor that boasts hints of raspberry.
Blood oranges are low in calories, contain vitamin C, potassium and fibre, while the reddish flesh is loaded with anthocyanin, a protective antioxidant that is often found in cherries but not in many citrus fruits.
They make a beautiful and delicious addition to any dish that uses oranges especially salads, cocktails, seafood dishes or desserts.
Due to the short availability season, to savor blood oranges throughout the year, freeze freshly squeezed juice in ice cube trays. Add frozen juice cubes to smoothies or defrost and use in savory sauces.
When shopping for them, choose fruits that are firm and heavy. You can store them for a few days at room temperature in your kitchen/fruit bowl or refrigerate for up to two weeks by wrapping then in an airtight bag/container.
Blood Orange and Olive Oil Cake
1 1/2 cups chopped walnuts
1 cup flour1 tablespoon baking powder1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
1 tablespoon zested orange peel
1/2 cup fresh orange juice
1/2 cup olive oil, plus more for greasing pan
For Topping:
1 1/2 cups walnut halves
2/3 cup sugar
Coarse sea salt
Powdered sugar
Procedures
Preheat oven to 350°F. Lightly grease 9inch spring-form cake tin with olive oil.Finely grind the walnuts in a food processor
In a medium bowl, whisk together walnuts, flour, baking powder, and salt. Keep to one side
In a large bowl, beat eggs with a mixer until frothy, about 2 minutes.
Add sugar to eggs and beat until creamy, about 3 minutes. Stir in walnut mixture.
Then add orange zest, orange juice, and olive oil and beat until combined.
Pour batter into prepared springform pan and bake until golden and a cake tester comes out clean, about 1 hour.
While the cake is cooling down ,
Make topping. Line a baking sheet with silicone mat/paper. Place sugar in a medium, heavy bottomed sauce pan over medium high heat. Cook sugar, stirring occasionally, until completely melted and light amber in color. Immediately add walnuts, and stir to combine.
Pour walnuts onto prepared baking sheet, working quickly to spread them out. Sprinkle them immediately with coarse sea salt.
To assemble: Dust top of cake with powdered sugar until evenly covered. Lightly break up any large chunks of walnuts and spread evenly over top of cake
Hope this brings an injection of color to your dining table during these cold and dark nights
Happy Baking!!!!
