TAROCCO FIRE BLOOD ORANGE CAKE

The first of this year’s Tarocco Fire Oranges are here, straight from the slopes of Mount Etna!! We work directly with small scale growers to source produce that is in natural abundance, fully traceable, picked at its peak and full of flavour. The season doesn’t last long, be sure to savour them whilst they’re here!

Difficulty:

Prep time: 15 minutes

Cook time: 50 minutes

Serves: 8

Related Tags

seasonality

Ingredients

For the base
1-2 Tarocco Fire Blood Oranges
100g Demerara Sugar

For the batter
200ml olive oil (plus extra for greasing)
200g caster sugar
Pinch of sea salt
250g Westcombe Ricotta
Zest & Juice of 2 Tarocco Fire Blood Oranges
Zest & Juice of 1 Amalfi Lemon
4 eggs
100g Polenta
150g Wildfarmed plain flour
2tsp baking powder

Method

Preheat the oven to 180. Grease & line a 20cm cake tin

First, prepare the base of the cake. Wash the oranges and slice into 2 mm discs, keep the rind on.

In a small saucepan over a medium heat, melt the demerara sugar with 2 tbsp of water until dissolved. Simmer for a few minutes until it begins to caramelise (turns light amber)

Arrange the slices of blood orange onto of the syrup.

To make the batter, whisk the oil, sugar, salt, ricotta, citrus juice & zest together in a large bowl. Add the eggs one at a time & beat until smooth. Add in the dry ingredients and beat until smooth. (it will be quite runny).

Pour the batter into the prepared tin and baked for 40-50 minutes, until golden and just set.

Allow the cake to cool for 5 minutes, then run a knife around the edge of the tin and invert onto a wire rack.

Let it cool & then enjoy!

Recipe from Letitia Ann Clark; Bitter Honey Book