Blood Orange Cake

Blood Orange Cake

• 20 Sept 2010

I know I've mentioned this before, but I learned to cook from the Margaret Fulton Cookbook, my 12th birthday present. A few years later the Margaret Fulton Cookery Course came out in 39 parts and it could be purchased from the news agent. For one of my birthdays my parents purchased a few of the course magazines and my favourite was Part 13, Butter Cakes. 



With a slight variation, this orange cake recipe comes straight from the magazine. The cake is based on the French quatre-quarts and is made with equal weights of eggs, butter, sugar and self raising flour plus the grated rind and juice of an orange. I used to make it all the time and it was my Uncle Philip's favourite cake. He died many years ago and after his death I stopped making the cake.

It's blood orange season here and out of curiosity, I wondered what the cake would taste like made with blood oranges rather than regular oranges.

It tasted delicious but I was careful not to add too much blood orange juice to the icing as I wanted the colour to be a pale orange not blood red!

I even made some candied blood orange and mandarin rind for decoration. There is no comparison between home made candied peel and the commercial variety. It tasted so good I've eaten it all, so I'll probably candy the rind for this year's Christmas cake.

I hope you all had a lovely weekend. I'll be back again on Wednesday so until then,

Jillian