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Blood orange & blueberry cake
Prep 20 mins + cooling time | Cook 35-40 mins | Serves 6
8 blood oranges*
100g butter or margaine
13⁄4 cups caster sugar
3 eggs, lightly beaten
2 tsp baking powder
3⁄4 cup fine semolina
3⁄4 cup ground almonds
1 cinnamon stick
125g blueberries
*You can use Navel or Valencia oranges when blood oranges are out of season.
Step 1 Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm cake pan. Finely grate rind from 2 oranges then juice those oranges plus another 4 oranges. Set juice aside.
Step 2 Using electric beaters, cream butter or margarine and 1 cup caster sugar in a large bowl until light and fluffy. Beat in orange rind. Gradually beat in eggs, beating well after each addition until mixture is smooth.
Step 3 Combine baking powder, semolina and ground almonds. Gently fold dry ingredients, 1⁄4 cup blood orange juice and half the blueberries into butter mixture until combined. Spoon into prepared pan and smooth top. Bake for 35-40 minutes until cake is cooked when tested with a skewer. Cool in pan for 10 minutes then turn onto a cake rack to slightly cool.
Step 4 While cake is baking, combine 11⁄2 cups blood orange juice, cinnamon stick and remaining 3⁄4 cup sugar in a medium saucepan over medium-high heat. Stir until sugar is dissolved then bring mixture to the boil. Reduce heat and simmer for 20-25 minutes until syrupy. Discard cinnamon stick. Peel, remove pith and segment remaining 2 blood oranges. Add segments and half the blueberries to the syrup.
Step 5 Place warm cake onto a serving plate. Gently prick cake using a fine skewer and slowly pour warm syrup over cake. Spoon blood orange segments and blueberries in the centre, slice and serve.
Good for you ... Blood Oranges
![Blood Oranges](/assets/image-cache/oranges-blood.ce905c36.jpg)
Blood oranges have higher levels of beta carotene that other oranges and this contributes beta carotene which will be converted to vitamin A in the body. Vitamin A is needed for normal vision.