Sunday has always been baking day for me, and having the kids come over for afternoon tea today gave me just the excuse for a High Tea. Chocolate Whoopie Pies, chicken and salmon & cream cheese sandwiches, vegetable frittata, my never-fail scones & some mini Flourless Blood Orange & Pomegranate Cakes.
This was an adaptation of several recipes and was inspired by an episode of Masterchef UK.
125 g ground almonds
2 teaspoons baking powder
Zest of 1 and juice of 2 large blood oranges
1 blood orange sliced thinly into rings
5 large eggs
200ml light olive oil
1 tablespoon + 1 teaspoon pomegranate molasses
1 pomegranate (optional)
Generous pinch saffron
100g clear honey.
Heat the oven to 180 degrees C. Oil the base of one 23cm ring tin or 8 mini bundt tins, or 12-hole muffin tin.
Prepare the syrup and candied orange slices by combining the juice of the 2 oranges with honey, 1 tsp pomegranate molasses and saffron in a small saucepan. When boiling, drop blood orange slices into the syrup, turn heat down and simmer gently for 10 minutes. Set aside while preparing the cake. (optional, add the seeds of one pomegranate to the syrup)
Put the ground almonds into a frying pan and toast over a medium heat, stirring frequently until evenly pale brown. Leave to cool, then mix with semolina, caster sugar and baking powder.
Combine the zest of one blood orange with the eggs, 1 tablespoon of pomegranate molasses and oil. Beat well and then fold into the dry ingredients. The mixture is very liquid. Pour into prepared tin(s) and bake for 35-40 mins ( 1 large tin); 15-20 mins (small tins) or until risen and golden to the touch. Remove from the oven and leave to cool for 5 minutes. Leaving the cake in the tin, prick all over with a skewer. Remove the orange slices from the syrup and pour the syrup over the warm cake while it is still warm.
When cool, turn the cake onto a serving plate, decorate with the candied orange slices and serve with creme Fraiche or plain Greek yoghurt. Can also be served warm.