It’s a food fact that if you want to find what’s best in season, head towards the markets. Whether it’s an organic, bio-dynamic, re-mortgage your house to afford it style farmer’s market or just the local greengrocer and his striped awning. If you shop from the markets, you will see the seasons as they change and develop, the colours of your purchases satisfyingly ebbing and flowing with the weather. Right now, blood oranges are having their time again. Or, as I was recently informed, blush oranges. The connotation of blood clearly being too much for some shoppers! Rich ruby red with swirls of amber, these tarter, more intense versions of an orange are utterly delicious and as pleasing to look at as they are to eat. I’m currently favouring a simple salad made from cooked beetroot, poached chicken and slices of blood orange, lightly dressed in oil and scattered with fresh coriander. It’s a great combination and one I hope to show you later in the month. In the meantime, I made this cake from a whim. I do so love a lemon drizzle and thought that the tartness of the blood oranges would suit the overall feel. The ginger is a warming addition and a nod to the drop in temperature in recent days. You’re left with a light and zesty cake, soaked in sweet/sharp nectar and topped with a fine gauze of scented sugar crust. It’s a winner and a rather lovely treat on a cold afternoon.
To my mind, blood oranges are best. But I’m sure that if you use regular oranges for this recipe, it will work just as well. In fact, I’m positive it would be lovely.
BLOOD ORANGE AND GINGER DRIZZLE CAKE
You will need a 2lb loaf tin for this recipe
For the cake
225g/8oz butter replacement - Pure Sunflower Spread
225g/8oz golden caster sugar
4 eggs – 4 tsp Orgran Egg Replacer whisked together with 8 tbsp water
1 heaped tsp ground ginger
1tbsp rice milk
1tsp xanthan gum
The zest of 2 blood oranges
For the drizzle
The juice of 1 blood orange
85g/3oz golden caster sugar
Preheat the oven to 180c (160c Fan) and grease and line your loaf tin. Cream together the butter replacement and sugar until pale and fluffy, then add the egg replacement mixture, a bit at a time, slowly stirring them through until fully incorporated.
Sift in the flour, ginger and xanthan gum then add the grated orange zest and rice milk, mix well until fully combined and then spoon in to the lined loaf tin, levelling the top of the cake with the back of your spoon.
Bake in the oven for 45 – 50 minutes until cooked through and a thin skewer or cocktail stick inserted in to the centre of the cake comes out clean. Allow the cake to cool a little in its tin while you mix together the remaining caster sugar and orange juice. Pierce the warm cake all over using the skewer or a fork and then pour over the drizzle – the juice will be absorbed into the cake and will dry to form a sugary crust on the cake’s surface. Leave the cake in its tin until completely cool and then cut into slices and serve.
You can also find this recipe at Cybele Pascal's Allergy Free Cuisine