Dark Chocolate Blood Orange Cake with Blood Orange Buttercream

DSC_0266aThere is something that feels literally magical about the start of blood orange season. A few weeks after the excitement of Christmas and New Year’s has died, when we’ve glumly settled into the January doldrums, being beset by cold toes precludes us from wearing anything but big clumpy shoes, and slushy snow feels rather less than miraculous, the blood oranges suddenly … appear. There they are at the greengrocer’s, putting clementines, humdrum navel oranges and even Sevilla oranges to shame. They’re like visitors from a superior planet. Blood oranges would be irresistible even if they weren’t so glorious-looking, but slicing open a blood orange to reveal its saturated pomegranate-red flesh gives me an almost voyeuristic thrill. So beautiful, so delicious. Continue reading

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Blood Orange Olive Oil Cake with Rhubarb-Blood Orange Compote and Creme Anglaise

Olive oil cake is a baking miracle. Those of us (like me) who are used to classic French baking techniques reflexively think of olive oil as a savoury ingredient only. But when olive oil is substituted for butter in cakes, it produces a moist cake with a dense crumb and an incredibly light, fluffy texture, almost like an Asian sponge cake. It’s cake perfection. Since I started baking olive oil cakes, I’ve been playing with various combinations of flavours and ratios of olive oil and flour and eggs and sugar, and this cake is unquestionably my favourite: it’s the lightest and most delicate. Continue reading