Are you as fascinated with blood oranges as I am?
They’re just so beautiful with their deep red hue, and the sweet/tart flavor is so nice. I love to make fresh squeezed blood orange juice at this time of year. You can’t find a prettier glass of juice!
Fun fact: when blood oranges were first discovered in China, there were some pretty crazy accusations flying around – people thought the trees were poisoned, or that the oranges were actually injected with blood. Yikes. Thankfully it was just a spontaneous genetic mutation.
We love citrus poppy seed breads and cakes in our family, so I thought I’d try to make a version that uses blood oranges. It was delicious – the cake had a nice bright citrus flavor, and the orange slices on top add a pop of ruby red color.
- 1½ cups white spelt flour (or all purpose flour)
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup cold water
- ½ cup canola oil
- 2 tablespoons fresh squeezed blood orange juice
- zest from one blood orange
- 1 Tablespoon poppy seeds
- 1 blood orange, sliced thin
- Preheat oven to 375 degrees. Lightly grease a 9 inch round cake pan.
- Whisk the the spelt flour, sugar, baking powder, salt, orange zest, and poppy seeds together in a large bowl.
- Add the canola oil, blood orange juice, and water and mix until blended.
- Pour the batter into the prepared pan. Lay the blood orange slices on top of the batter.
- Bake at 375 degrees for about 30-35 minutes until the edges are lightly golden brown, and a toothpick inserted in the middle comes out clean.
- Cool completely before serving.