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It is citrus season, the perfect time to make delicious cakes, cocktails and smoothies. Blood oranges are a beautiful red coloured citrus that is deliciously sweet. They tend to be smaller than other types of oranges but don’t let the size fool you. They are perfect juiced, baked, in cocktails, salads and any dish that calls for oranges.
If you are making the most out of citrus season, make sure to store oranges on the counter for up to a week, or they can be stored in the fridge to last a little bit longer. Be sure to use them before the skin gets wrinkly! I don’t know about you, but, for me, these never last long enough to go bad! and They are my favourite orange to bake with at they add a beautiful pink tone to your sweet treats! Let’s get baking!
This blood orange cake is an easy recipe, with bonus leftovers (save the orange puree for a cocktail or smoothie) that you will not want to share!
For blood orange puree
- 3 medium blood oranges washed well and sliced into 1/4” rounds
- 2 cups water
- 2 cups blood orange puree
- 1/2 cup butter
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- juice of 1 blood orange
- About 1 cup confectioners’ sugar
- ¼ cup raw pistachios (optional)
- Bring sliced blood oranges and water to a boil in a medium saucepan. Cover, turn heat to low, and simmer for 20 minutes. Let cool and Carefully transfer to a blender and blend on high power until completely smooth. Measure out two cups, (save any leftovers for a smoothie or cocktail).
- Preheat oven to 350. Grease and flour a baking pan. Melt the butter.
- In a large bowl, combine two cups of the blood orange puree with the melted butter and egg. In a separate bowl, whisk together the flour, sugar, baking powder and salt. Pour the orange mixture into the flour mixture and gently fold together until just combined.
- Bake for about 40 minutes, or until a toothpick inserted comes out clean. Carefully invert onto a cooling rack to cool completely.
- To make glaze, whisk together juice and confectioners’ sugar. Pour over cake once it’s completely cool and garnish with the chopped pistachios (optional)