It’s probably a good thing that blood oranges aren’t available all year or I would be baking three blood orange cakes every week. They are just the most beautiful citrus fruits to cook/bake and eat, not to metion how beautiful they are to look.

The cake like any olive oil cake, is light, full of texture from the almonds with a subtle flavour of citrus. Hoever, it is the glaze that makes the cake so special. There is no colour added to it. The bright pink colour comes from the blood orange juice.

It is just about spring here in Austraila and the trees look spectalcular with blossoms adorning every corner of my neighbourhood. They made the perfect decoration fo this cake.
PS : If you’re using fresh flowers on a cake, make sure the stems are either covered or you place a piece of baking paper between the flowers and the cake. Unless of course you are sure that they are suitable for consumption.
Blood Orange Olive Oil cake
Makes an 8 inch round cake

3 eggs
1 cup (215g) caster sugar
3/4 cup (185ml) extra virgin olive oil
1/4 cup (60ml) freshly squeezed orange juice
1 cup (150g) self raising flour
1/2 cup (55g) almond meal
1 tbsp finely grated blood orange zest

Blood Orange Glaze
3 tbsp freshly squeezed blood orange juice
1 cup icing sugar (powdered sugar )

Make the cake : Preheat oven to 180°C. Grease and line the base of a round 8 inc (20cm) pan with baking paper.
Using an electric mixer beat the eggs and sugar in a...