Blood Orange Cake
A while back I made this easy cake recipe. It's a simple batter and you can top it with any kind of fresh fruit. The batter is really simple to mix together. It's probably the quickest cake recipe I've ever made. The soft cooked fruit complements the batter very well. And I love the sugary, crunchy batter top. The cake goes great with a cup of tea. I bought some blood oranges recently and decided to make the cake and top it with blood oranges and some kumquats I had that were a bit too bitter to eat raw.
The cake came out really pretty. I didn't love it as much as some of my other versions though, but that was mainly because I don't really like citrus flavors in my desserts. The raw sugar I sprinkled on top did make the kumquats taste much better.
Blood Orange Cake (adapted from Food Librarian)
1 cup flour
1 tsp baking powder
3/4 cup sugar
1/2 cup canola oil
1 tsp vanilla
2 blood oranges, thinly sliced
4 kumquats, thinly sliced
2 tablespoons raw sugar
Preheat oven to 350F. In a large bowl, combine the flour, baking
powder. Add in the sugar, eggs, vanilla and oil and mix
to combine. Butter and flour an 8 or 9 inch cake pan and add in batter.
Batter will be quite thick, so use a spoon to smooth out the top. Place
fruit slices on top of the batter, pressing them into the batter.
Sprinkle with raw
sugar. Bake for 50 minutes until a cake tester inserted
comes out clean.