Blood Orange Olive Oil Cake

• Vegetarian

• Produce

  • 1 Blood orange, juice of
  • 2 Blood oranges, Juice of medium
  • 2 Blood oranges

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder, gluten free
  • 130 g Caster sugar
  • 120 g Icing sugar
  • 140 g Self raising flour, gluten free

• Oils & Vinegars

  • 80 ml Olive oil

• Nuts & Seeds

  • 120 g Almonds, ground

• Dairy

  • 200 ml Buttermilk

Found on scarletscorchdroppers.com

Ingredients

• 140g gluten free self raising flour
• 120g ground almonds
• 1 teaspoon gluten free baking powder
• 2 large eggs
• 130g caster sugar
• 200ml buttermilk
• 80ml olive oil
• Juice of 2 medium blood oranges
• 120g icing sugar, sifted
• juice of 1 blood orange
• 2 blood oranges, sliced, to decorate

Directions

• Preheat the oven to 180C / 160C fan / 350F. Grease and line a 20cm round baking tin. I find spring formed loose bottomed tins to work best.
• In a large bowl, mix together the gluten free self raising flour, ground almonds and baking powder. Set aside.
• In a separate bowl or jug, beat the eggs with the sugar. Whisk in the buttermilk, olive oil, and juice of two blood oranges.
• Pour the wet ingredients into the dry and mix to combine. Youll find the mixture is quite loose and runny.
• Pour into the prepared tin, and bake in the centre of the oven for 25 - 30 minutes, until risen, golden and firm to the touch. An inserted skewer should come out clean.
• Cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.
• Once cool, make the icing. Sift the icing sugar into a large bowl. Slowly add the juice of one blood orange, mixing as you go, until youve achieved a fairly stiff yet pourable icing.
• Pour the icing over the cake, gently spreading it to cover. It will drip down the sides of the cake.
• Once the icing has set to a tacky constancy, press the sliced blood oranges into the icing.