Blood orange season is just about my favourite foodie season. Just after the festivities of Christmas and New Year there is definitely a mood slump and these little spheres of citrusy heaven just lift my spirits no end. The zing of the juice to kick start my taste buds and the allure of the varying shades of pink to red in the flesh. What’s not to love?
The feeling of the unknown every time you cut a blood orange open must be the same as someone playing the roulette wheel. Will it be a hit or a miss? Sometimes you slice a blood orange open and there is barely any pinky-red hue but other times you get the WOW! Factor with dramatic blood red. I used to think that there must be a correlation between the skin and the flesh of a blood orange, but have been proved otherwise. The redder in the skin, the redder in the flesh? How wrong! It really is a game of chance.
This Blood Orange Bundt Cake has been made 4 or 5 times of late. The original recipe is by the Over Time Cook but came to me via my friend Viki. It’s simple to put together and is so pretty when decorated with blood orange icing. I have tried making this recipe with normal plain flour and Doves Farm gluten-free plain flour with equally good results. In fact, my taste testers have almost given the gluten-free cake the nod in side by side taste testing. The only thing I have noticed is that the gluten-free cake occasionally has cracked on removing from the bundt tin so make sure you grease the tin well to ease the process. If this does happen to you, never fear! It’s amazing what a bit of icing and decoration can do to hide any blemishes.
If you discover this recipe once blood orange season is over, don’t panic. It can be made with regular oranges or maybe mix things up a bit with lemons or grapefruit? I should imagine they would both be equally delicious although I haven’t tried… yet!
Additional photos by Chloe Upton.