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.
Blood Orange Poppy Seed Cake.
- 1½ cups white spelt flour or all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3/4 cup cold water
- 1/2 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.
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