This week in my newsletter I shared a round-up of favourite blood orange recipes, as well as more information about the seasonal fruit and what you can make with it! It seemed I gave myself a craving for the fruit, so I took to the kitchen to experiment with a new recipe. This blood orange, chocolate and cardamom cake combines warming spice with zesty seasonal fruit and a generous smattering of chocolate chips to boot. To make the cake, you will need:
2 tsp cardamom
120g sugar caster sugar
120g self-raising flour
Zest of one small blood orange and flesh (approx 60g)
Another small blood orange chopped into rounds and pith and skin removed, to top.
45g dark chocolate, chopped.
Preheat the oven to 160C. Cream the butter, spice and sugar until light and fluffy. Add the eggs one at a time with a little flour. Fold in the chocolate, orange zest and 60g of orange flesh and pour into a greased, lined baking tin.
Top with the rounds of blood orange and bake for 45 minutes until a skewer inserted in the middle comes out clean.
Recipe by me.