Aren’t blood oranges simply wonderful? After posting the marmalade recipe last winter, I could not resist posting this recipe. Blood oranges and pomegranates must be one of the most photogenic fruits out there! They represent the beauty of the winter season. I mean, look at these colors! Orange mixed with a reddish tone, plus the deep red-purple color of the pomegranate… A true feast for the eyes!
This time I particularly enjoyed taking pictures. And the best part is, that it’s not all about beauty here. This fruity moist cake has it all! The looks and taste. I ended up taking some of it to work and people loved it!
It truly is a 100% orange cake. It has the juice, pulp and peel. This was my first experience puréeing an orange. I had to read the recipe twice to make sure that I understood it correctly. Yes, it said to purée the whole orange. Skin and all. My fear that it would turn out too bitter was unjustified. Apparently simmering for almost one hour in the water helps removing the bitterness.
Next time I’ll reduce the amount of sugar even more, as it was a little too sweet for my taste.
Oh, and let me tell you. You have to eat it with Greek yogurt! Not the zero fat one or similar. If you want the real taste you need to make sure that it has at least some amount of fat. Ignore the calories :) It’s so worth it!
And now, let’s get ready for baking!
- 6 blood oranges (3 whole and juice of 3)
- 250 g / 8¾ oz butter, softened
- 50 g / 1¾ oz clear honey, plus 2 tbsp
- 300 g / 10½ oz sugar
- 200 g / 7 oz self-raising flour* (see below note)
- 100 g / 3½ oz ground almonds
- 1 tsp baking powder (* if using plain flour, add additional 2½ tsp of baking powder, plus a pinch of salt!)
- 4 large eggs
- 1 tbsp orange blossom water, plus 1 tsp
- 140 g / 5 oz full-fat Greek yogurt, plus extra to serve
- 1 small pomegranate
- Cover one whole orange with water in a pot and bring to a boil for a few minutes.
- Remove the water, refill the pot and let it simmer for about 40 minutes until the orange gets really soft.
- After cooling off, cut in half and remove all the pips. (Note: Can be done 1 day ahead.)
- Put in a food processor and blend to a purée. Set aside.
- Preheat the oven to 180°C / 356°F.
- Grease a 22cm / 8½" round baking pan with a little butter.
- Drizzle the 2 tbsp of honey over the base of the baking pan.
- Then slice the remaining 2 whole oranges and arrange the slices over the honey.
- Beat the softened butter, 200g / 7 oz of the sugar, 50 g / 1¾ oz honey, flour, almonds, baking powder, eggs, 1 tbsp of orange blossom water and yogurt until smooth.
- Stir in the previously puréed orange.
- Pour the batter into the baking pan, being careful not to dislodge the orange slices.
- Bake for about 1 hour, until a toothpick poked into the centre comes out clean.
- Cool the cake for about 10 minutes in the baking pan.
- Then turn upside down onto a serving plate.
- Pour the fresh pressed orange juice, the remaining sugar and 1 tsp of orange blossom water into a pan.
- Bubble for 5 minutes until the syrup has thickened slightly.
- Remove the pomegranate seeds and stir them into the syrup while it cools.
- Pour one part over the cake. Set aside the rest for later, to taste.
- Serve the cake slightly warm or at room temperature, with Greek yogurt and drizzled with syrup.