Blood oranges have a tiny season. I'm not really sure when it is. I just happen upon them once in a while, take my chance, and buy a bagful. These were all wrapped in that lovely paper that makes you feel like they must have come from somewhere nice.
I turned them into a orange cake. It's a clever recipe that lots of you are probably familiar with: you boil two whole oranges for a hour then whiz them (pips and all) with eggs, ground almonds and flour. The result is a perfectly moist 'pudding cake' perfect for tea or a pudding. Just add a blob of creme fraiche.
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