Another of this weekends blood orange creations. There is nothing better than seasonal fruit, despite my attempts to use strawberries in December and radishes in February. There is no comparison. BLOOD ORANGE LOAF CAKE
For the loaf:
250g softened butter
200g caster sugar
juice of 1 large blood orange and zest of 2
1 tsp baking powder
50g ground almonds
280g plain flour
Beat the butter and sugar until soft and fluffy. Add the eggs, juice, zest, baking powder, almonds and flour and beat until smooth. Do not over beat however, just until combined. Pour into a lined and greased 2lb loaf tin and bake for around 35 minutes a 180C or until a knife or skewer comes out the centre clean. Allow to cool.
For the curd:
juice of 1 large blood orange
175g caster sugar
Place all the ingredients in a heavy based saucepan and gently whisk over a low heat continuously. Do this until the mixture becomes thick and holds its shape when whisked in the pan. It is important to take your time about this and not crack up the heat as the eggs will scramble resulting in a citrus egg dish that will NOT be tasty on toast. Pour into sterilised jars or a tub and keep in the fridge until required.
Serve your cake with some of the curd, chopped mint leaves and sheet or crushed meringue.