spiced blood orange marmalade
1kg blood oranges, thinly sliced 1.5 litres boiling water 4 cups (880g) white (granulated) sugar 8 cloves 2 cinnamon sticks 3 star anise Place the orange and water in a large non-stick saucepan and set aside for 30 minutes to soak. Add the sugar, cloves, cinnamon and star anise. Place over high heat and cook, stirring occasionally, until sugar is dissolved. Bring to the boil and cook, stirring occasionally to ensure the mixture doesn’t catch, for 60–70 minutes or until the temperature reaches 105°C (220°F) on a sugar thermometer. Carefully pour the hot jam into sterilised jars and seal. MAKES 4 CUPS. semolina, almond and blood orange syrup cakes 3 eggs ½ cup (110g) caster (superfine) sugar, plus
2 tablespoons extra 1 cup (280g) natural Greek-style (thick) yoghurt ¼ cup (60ml) light-flavoured extra virgin olive oil 1 teaspoon vanilla extract 1 teaspoon finely grated blood orange rind 1 cup (160g) fine semolina ¼ cup (35g) plain (all-purpose) flour, sifted 1 teaspoon baking powder, sifted ¹⁄³ cup (40g) almond meal (ground almonds) 2 blood oranges, thinly sliced icing (confectioner’s) sugar, to serve blood orange syrup ½ cup (125ml) blood orange juice ¼ cup (60ml) water ¹⁄³ cup (75g) caster (superfine) sugar Preheat oven to 180°C (350°F). Place the eggs and sugar in the bowl of an electric mixer. Whisk for 3–4 minutes or until pale and thick. Add the yoghurt, oil, vanilla, rind, semolina, flour, baking powder and almond meal and fold to combine. Spoon the mixture into 12 x ½-cup-capacity (125ml) wellgreased muffin tins. Top with the orange slices and sprinkle with the extra sugar. Cook for 15–18 minutes or until golden and cooked when tested with a skewer. Cool slightly in the tins before removing to cool completely on wire racks.
To make the blood orange syrup, place the juice, water and sugar in a small saucepan over high heat. Bring to the boil and cook for 4–5 minutes or until reduced and syrupy. Top the cakes with syrup and icing sugar to serve.