Glorious red
Blood oranges have a strong citrus base flavour with distinct raspberry notes and are quite versatile when it comes to cooking with them. With their Australian season from August through to October and their glorious vibrant colour, it is of no surprise to us that they are a recipe ingredient favourite!Did you know?
The distinct crimson colour of a blood-red orange comes from the presence of anthocyanins - a type of flavonoid found naturally occurring in several foods. Anthocyanins are the pigments that give red, purple, and blue plants their vibrant colourings such as blueberries and cherries; blood oranges, however, are the only citrus fruit in which they are found.
Madura Lemon & Ginger Leaf Infusers
Cooking with tea
If you love tea, then why not use them creatively other than just steeping them in water? We all know teas and herbal infusions are a healthy option, adding subtle aromas and light flavours to an array of culinary delights. So, if you have not dipped your tootsies into experimenting with tea – then just maybe this recipe might tempt you!
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Blood Orange Yoghurt Cake
Ingredients
- 1 1/2 cups plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt, full fat
- 3/4 cup sugar
- 3 large eggs
- Zest of 2 blood oranges
- 1/4 cup freshly squeezed blood orange juice
- 1 Madura Lemon and Ginger leaf infuser
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil, melted
- Garnish with candied blood oranges
- For a decadent treat, try drizzling blood orange-infused icing over the top.
For the icing:
- 1 blood orange, zested
- 1 1/2 cups powdered sugar
- 2 tablespoons freshly squeezed blood orange juice
Instructions
- Preheat the oven to 180 degrees.
- Warm blood orange juice and infuse with Madura Lemon and Ginger leaf bag, then allow to cool and discard infuser.
- Butter and flour a 23 x 5 cm round pan generously.
- Whisk together the flour, baking powder and salt in a small bowl.
- In a large bowl, whisk together the yogurt and sugar until combined.
- Whisk in the eggs, orange zest, infused juice and vanilla extract.
- Stir the dry ingredients into the wet, mixing until fully combined.
- Use a spatula to fold the coconut oil into the batter.
- Pour the mixture into the greased loaf pan and bake for 50 minutes.
- Let the cake cool in the pan for 10 minutes, then remove it gently and place it on a cooling rack.
- Whisk together the zest, powdered sugar and juice in a large bowl until smooth to make the icing.
- Pour the icing over the cooled cake.
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