April 19, 2015 1 Comments
I haven’t been here for a while for a reason. But honestly I cooked and baked as often as before just hardly had some time to type the recipes. Even if I take the shoots relatively quickly and do enjoy taking shots of any kind of food I struggle to take time sit down and type the recipes. When I finally do that there are so many new ones in my mind that I focus on them and plan ahead how they will look nice and attractive on a plate, which colours go well with them and what kind of props should be used.
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.

Ingredients for a 20 cm diameter cake tin (bottom loose is not an option here):

appr. 2-3 unwaxed blood oranges
1 unwaxed lemon 
175 g soft butter
150 g golden brown sugar
3 eggs
100 g plain flour
1 tbsp baking powder
1 teaspoon bicarbonate of soda
75 g ground almond
1-2 tbsp whole milk
for the syrup: 
1 lemon or blood orange juice
1-2 tbsp granulated sugar (or to taste)
 blood orange small
  1. 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.
  2. 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.
  3. 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.
  4. Pour the batter into the prepared tin and bake for 35-40 minutes or until the skewer comes out clean.
  5. 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.
  6. 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.



April 19, 2015


1 Comment

  1. Reply


    April 20, 2015

    Wow that is stunning! Cheers from Carole's Chatter