Since the beginning of this year I’ve been doing an online course at Photography Institute London what I really enjoy and finally learn why the things happen in a way. So everything gets to be clear.
And from early this year my photos are available for sale on Stockfood website, too. I’m really happy with that as when I started blogging and taking shoots 4 years before I couldn’t expect such a great achivement like this. But finally happened and I’m so grateful for the support I got from my family, specially from my husband anytime in these last 4 years.
So it’s time to share this lovely recipe as a tiny piece of the latest winter. These blood oranges were the last in this season I’m afraid. I really enjoyed them full with lots of flavour and juice. But what I really loved was the vibrant colour.
- Line the baking tin with baking paper, grease with some butter. Preheat oven to 180 C. Wash the oranges and slice. Arrange the slices nicely on the bottom of the tin. Set aside.
- Put the butter with sugar into the bowl of a stand mixer. Mix on medium speed until light and fluffy. Mix the flour, baking powder, bicarbonate of soda and almond in an other bowl.
- Add the eggs one by one to the butter mixture. Add the lemon zest and lime, then mix with flour carefully with a wooden spoon or rubber spatula. Finally pour the milk in.
- Pour the batter into the prepared tin and bake for 35-40 minutes or until the skewer comes out clean.
- Meanwhile make the syrup: squeeze the lemon or orange juice into a pan. Add the sugar and simmer on low heat for a few minutes.
- When the cake is ready remove from the oven and leave for rest in the tin. Pour the syrup over the top spoon by spoon. Leave for a few minutes to adsorb the syrup then turn off to a cake stand.