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These are the last months of the plentiful blood oranges which go to make this recipe such a mouth-watering treat.
The fruit has crimson or blood coloured flesh which comes from the anthocyanins, a family of polyphenols. The red colour comes when the fruit develops with low overnight temperatures as in the Mediterranean winters, so peak season is February to April. The anthocyanin pigments continue accumulating in cold storage after harvest.
Blood oranges (or raspberry orange) have a unique flavour compared to other oranges, with distinctive citrus and raspberry notes. The juice of some is slightly tart and from others sweet. The three types; Moro, Tarocco, and Sanguinello have been grown in the Southern Mediterranean since the 18th century.
Preheat oven to 160c (fan). Grease and line a 23cm springform cake tin.
Zest the oranges, then carefully remove the pith and slice them into rounds appx 2cms thick. Cover the entire base of the cake tin with the orange slices.
In a large bowl beat the butter, sugar and zest until light and fluffy, then add the eggs one at a time, beating after each egg. Fold in the flour, polenta, baking powder and xanthum gum. Finally fold in the yoghurt and milk, then spread this over the oranges.
Place the cake tin on a baking tray and bake for app. 45-50 mins. If it is browning too much cover the top of the tin with foil. The cake is ready when a skewer inserted comes out clean and it is firm to touch.
Take out the oven and allow to cool orange side up on a wire rack.
Enjoy.
Gaby Van Clarke
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