spiced blood or­ange mar­malade

donna hay - - BLOOD ORANGE -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.