With winter finally behind us and the warmer weather well on its way, it is natural to start craving for something bright and beautiful. Now it is a glorious time to sneak out of your comfy quilt & trade the soups and the stews and dive into the best fresh produce that comes into season in spring. For me the changes of the season brings in a whole new perspective in the way I cook our daily meals & treats. I love indulging myself with seasonal produce and I sincerely believe in supporting the local farming too.
When you walk down the supermarket aisles during this time of the year, strawberries take the centre stage while blood oranges slowly make their way out. They do show up only for a short period of time and that’s what makes them stand out from the plethora of other fruits! Their gorgeous colour and not to mention their beautiful flavour sets them apart as the king of the citruses.
This particular recipe is definitely a keepsake. What I love about this beautiful delicious cake is that the whole orange including the peel is puréed and mixed into the batter and not just the orange, incorporating shredded carrots makes it even more enticing. So let’s take a peek into the recipe and believe me if you are looking for a mess free baking, then this is the recipe is for you and of course is a great crowd pleaser too.
- 1½ cup Spelt flour / plain flour
- 1 cup almond meal
- 3 tsp baking powder
- ¾ cup raw sugar
- ½ cup unsalted melted butter / olive oil
- 2 eggs
- 1 large blood Orange
- 1 cup grated carrot
- Chop the whole Orange including the peel into small chunks. Blitz them in a grinder and add sugar, eggs, butter/ oil. Blend them into a paste. In another bowl, shift flour and baking powder. Pour the blended mixture into the flour mix and combine well. Add the grated carrots.
- Preheat the oven 180"C for 10 minutes. Line a 20 cm spring form baking tin. Pour the batter into the tin and bake them for about 40 minutes or until done. Remove and transfer it to a rack.
- To make a glaze mix 1 cup of icing sugar with a juice one orange. Check the consistency and pour over the cake. Let it rest for while. Slice and serve. The cake tastes more delicious the next day.