Blood oranges can be a bit of a lottery; until you cut it open you never know whether it will look disappointingly like an ordinary orange or gloriously, glowing red. Mine had flashes of red but weren’t the vivid red I was hoping for.
This post will be my last for a while. I’m going to take a short break from blogging. If I’m honest, I feel like I’ve lost my baking mojo of late; I haven’t yet settled into my new kitchen and need to have a tinker with the layout to get things right so I feel happy and relaxed again during my baking. Fear not – I am the Arnold Schwarzenegger of baking….I will be back!
50g unsalted butter, at room temperature
50g soft light brown sugar
2 blood oranges, peeled and cut into slices
225g unsalted butter, at room temperature
225g soft light brown sugar
Grated zest of one blood orange
1 teaspoon almond extract
225g plain flour
1 teaspoon baking powder
50g ground almonds