Blood oranges, a variety of orange with almost blood-colored flesh, are a fantastic end-of-winter fruit and I am patiently waiting the entire winter for them to be in season. When juiced, they look almost like they’re bleeding, which gives them their name. They’re usually available around February and March, and their season marks the slow end of winter and the unstoppable arrival of long-awaited spring.
You can cut all the flowers but you cannot keep Spring from coming. - Pablo Neruda
Blood oranges originated in Sicily and„Arancia rossa di Sicilia“ has protected geographical status. They were first reserved for the upper classes, but soon became an object of trade and were available to more people. Now they are being cultivated anywhere with a Mediterranean climate, but mostly in Italy and Spain. They have a short growing season, from December to April, and are thus a bit more expensive and harder to find than regular ones.
Blood orange has about the same amount of vitamin C as regular ones, a single orange provides you with about 70% of the vitamin C you need in a day. They also contain a high amount of potassium, vitamin A, iron, calcium, and fiber. The deep red color of blood oranges is due to the high levels of anthocyanin pigment, a type of antioxidant. The anthocyanins will only develop when temperatures are low at night, as during the Mediterranean fall and winter. These antioxidants are known for their anti-cancer properties, they protect the body from free radicals and reduce the risk of cardiovascular diseases. Some varieties have a rind with a bright red blush, while others look the same from the outside as the normal oranges. Their flavor is of strong and distinct sweetness with a hint of raspberry, tart cherry, and a floral note.
Blood oranges are delightful simply eaten out of hand or freshly squeezed in a crimson, blood-colored-like juice. This striking fruit is delicious in cakes, and desserts, sliced into snacks and tossed into fruit or vegetable salads. Sliced blood oranges macerated in the vanilla extract with cinnamon, and some walnuts are a pure delicacy. A crimson jam from blood oranges is delightful, as well as the pink-colored curd. To preserve the magic and zesty flavor of blood oranges for longer, you can thinly slice or shred the delicious red zest of blood oranges and place it divided into portions in the freezer. Store in a zipper bag or a glass container for up to three months. Blood oranges, like normal oranges and mandarins, will freeze perfectly whole, although I never have enough left of them to freeze any for later. Perhaps, someday soon, when I grow them in my garden.
Ingredients:
3 blood oranges (bio or organic) (2 finely sliced, 1 for zest and juice)
1 teaspoon vanilla sugar (for sprinkling the pan)
250 g unsalted butter (plus extra for the pan)
40 g honey
160 g almond flour (or ground almonds)
340 g oat flour (or finely ground rolled oats)
1 tablespoon psyllium husk powder
1 teaspoon baking powder
½ tsp coarse salt
4 eggs
3 teaspoons finely grated orange and lemon zest
2 teaspoons vanilla extract
20 ml fresh blood orange juice
180 g sour cream
1 teaspoon finely ground cardamom seeds
Preparation:
Preheat oven to 175°C (350°F). Grease a springform pan with butter and sprinkle with vanilla sugar. Wash and thinly slice 2 blood oranges and remove any seeds (if you don’t like a slight bitter tart taste, discard and cut away the skin too). Put the slices in a single layer at the bottom of the pan.
Separate the eggs and beat the egg whites until stiff. In a separate bowl melt the butter and let cool for a few minutes. When cool, stir in the honey, sour cream, blood orange juice, zest of orange and lemon, vanilla extract, cardamom, and psyllium husk. Mix well. Add egg yolks, and mix again until smooth. Add almond and oat flour, coarse salt, and baking powder and stir until smooth. Slowly add the beaten egg whites, spoon by spoon, and mix lightly. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-40 minutes until the cake is golden brown on top. Let cool for a few minutes before inverting onto a rack or a plate to cool completely. Serve with orange curd or whipped double cream.
I’ve made a second version of this cake by omitting the blood orange slices in the bake. I simply decorated the cake with fresh blood orange slices and served it with freshly made orange curd. Both versions of the cake were delicious.