Citrus season... Ricotta cake with blood oranges

 In the midst of the darkness of winter, Nature blesses us with citrus fruit in the most vibrant of colours, pink and yellow grapefruit, lemons ....and oranges: diminutive mandarines and tangerines, knobbly Seville oranges for the most delicious marmalade and, my favourite, the blood orange, freckled with red splashes on its peel and with the distinctive ruby red flesh.

The blood orange's colour is due to a pigment called anthocyanin, which develops in the fruit due to low overnight growing temperatures as during the Mediterranean autumn and winter.

Not only do they look so pretty, I think they are the sweetest and juiciest of the orange family. 



I had some ricotta leftover in the fridge and decided to make a ricotta cake flavoured with vanilla and orange, perfect to serve with some beautiful blood oranges steeped in a spiced syrup.

The recipes are below.











I left the peel on the oranges, but, of course, remove it if you prefer.


Sending best wishes from my corner of the world to yours.

Speak soon.

Annie

x



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