Blood orange & blueberry cake
Prep 20 mins + cooling time | Cook 35-40 mins | Serves 6
8 blood oranges*
100g butter or margaine
13⁄4 cups caster sugar
3 eggs, lightly beaten
2 tsp baking powder
3⁄4 cup fine semolina
3⁄4 cup ground almonds
1 cinnamon stick
*You can use Navel or Valencia oranges when blood oranges are out of season.
Step 1 Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm cake pan. Finely grate rind from 2 oranges then juice those oranges plus another 4 oranges. Set juice aside.
Step 2 Using electric beaters, cream butter or margarine and 1 cup caster sugar in a large bowl until light and fluffy. Beat in orange rind. Gradually beat in eggs, beating well after each addition until mixture is smooth.
Step 3 Combine baking powder, semolina and ground almonds. Gently fold dry ingredients, 1⁄4 cup blood orange juice and half the blueberries into butter mixture until combined. Spoon into prepared pan and smooth top. Bake for 35-40 minutes until cake is cooked when tested with a skewer. Cool in pan for 10 minutes then turn onto a cake rack to slightly cool.
Step 4 While cake is baking, combine 11⁄2 cups blood orange juice, cinnamon stick and remaining 3⁄4 cup sugar in a medium saucepan over medium-high heat. Stir until sugar is dissolved then bring mixture to the boil. Reduce heat and simmer for 20-25 minutes until syrupy. Discard cinnamon stick. Peel, remove pith and segment remaining 2 blood oranges. Add segments and half the blueberries to the syrup.
Step 5 Place warm cake onto a serving plate. Gently prick cake using a fine skewer and slowly pour warm syrup over cake. Spoon blood orange segments and blueberries in the centre, slice and serve.
Good for you ... Blood Oranges
Blood oranges have higher levels of beta carotene that other oranges and this contributes beta carotene which will be converted to vitamin A in the body. Vitamin A is needed for normal vision.