I love oranges, I really do. Blood oranges are amongst the finest creations on our planet. The sharp, slightly tarter taste than a regular orange is one of my favourites. But what to do with this often ignored fruit? People tend to shy away from using them as they look kind of weird inside, but as an ingredient to this cake they’re awesome. This is absolutely delicious. Light and fluffy with a sweet tang aftertaste – gorgeous. And simple too!
3 blood oranges
1 cup sugar
1/2 cup natural yogurt
2/3 cup olive oil
1 3/4 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate soda
large pinch of salt
Preheat oven to 180ºC
Lightly grease a medium loaf tin (21-25 cm) with a little olive oil, then toss with flour to coat. Set aside.
Grate the zest from two oranges and mix together with the sugar. Whisk in one at a time, the yoghurt, the juice of the remaining orange, eggs and olive oil until smooth. Set aside.
Sieve the flour, baking powder, bicarbonate soda and salt into a separate bowl – Pour the wet ingredients into the flour, stirring until smooth. Set aside.
Cut the skin and pith from the two oranges you zested and cut the flesh into segments. Break each segment into small pieces and then gently stir into the cake mix.
Pour the batter into the loaf tin and bake for 50-60 minutes – until firm in the centre – where a knife pierced in, comes out clean.
Leave for 5 minutes then turn onto a wire rack for cooling.
Serve with some fresh cream or simply with a cup of tea!