Blood Orange, Almond and Polenta Loaf
Blood oranges are my biggest food crush right now. If there’s a blood orange appreciation society out there then I’m 100% joining, albeit late but I’m totally there.
Even before I’ve posted this recipe I’m already thinking of 101 ways to get blood oranges into my food before the season ends. I just can’t get enough.
For now, let’s start with this moreish loaf.
I picked these beauties up at the weekend. We live near to a really great green grocer that supplies local restaurants and always has an incredible stock of seasonal fruit and vegetables. I’m always so amazed at how much I come away with for so little.
If you don’t share my fascination for these bloody babes then this might seem like the ramblings of a girl gone mad, but trust me, you’ll thank me later.
The most exciting part of this process is slicing into each orange. From the outside they looks so unassuming but inside, the crimson red flesh is beautiful. The colour can vary so much between each fruit that you end up with a glistening ombré effect.
However, it’s not just about their appearance - they taste incredible too. Much sweeter than normal oranges; blood oranges have a slight ‘berry-ish’ hint to them.
Before I ate them all there and then - I had to get them into a cake. Almond and polenta seemed the perfect match.
This loaf is made complete with a generous drizzle of a sweet and sticky blood orange flavoured syrup.
Once cool, plate up with a dollop of mascarpone and some more of that syrup then enjoy with, of course, a hot cup of tea.