Blood Orange, Black Sesame & Hogweed Cake

‘I peeled my orange that was so bright against the grey that from some distance someone might have thought I was making fire in my hands.’ Gary Soto

Winter Citrus, a metaphorical fire for the soul, a belief that the Hunger Gap is losing its grip on the land, and it will bear its rainbow of fruits once again.

The cake epitomises all that is good in Winter Citrus. Tart & Tangy but retaining a connection to earth through the nutty undernotes of Black Sesame and Hogweed. Hogweed seeds can be harvested In Autumn and left to desiccate naturally. Try it this year, in the meantime, substitute with seeds of your choice ground to a powder.

Adapted from Claudia Rodin

blood orange cake, candied oranges, whole fruit cake, hogweed recipes, cake recipe, upside down cake

Yield: 8-10

Author: Suze Morrison

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Blood Orange, Black Sesame & Hogweed Cake

Prep time: 45 MinTotal time: 45 Min

The cake epitomises all that is good in Winter Citrus. Tart & Tangy but retaining a connection to earth through the nutty undernotes of Black Sesame and Hogweed. Hogweed seeds can be harvested In Autumn and left to desiccate naturally. Try it this year, in the meantime, substitute with seeds of your choice ground to a powder.

Ingredients

For the Cake

• 2 Blood Oranges
• 200g Caster Sugar
• 130g Plain Flour
• 100g Ground Almonds
• 30g Hogweed Seeds ground to a Powder
• 50g Black Sesame Seeds
• 1 tsp Orange Blossom Water
• 1 tsp Baking Powder
• ½ tsp Sea Salt
• 4 Medium Eggs, Room temperature
• 1tbsp Sake

Candied Oranges

• 3 Blood Oranges
• 200g Caster Sugar
• Whipped Cream to serve

Instructions

1. Fill the kettle and pour boiling water over the blood oranges, rub with a towel to remove any wax.
2. Bring a pan of water to the boil and add the oranges, reduce to a simmer, and cook for 90-120 minutes or until the oranges are completely tender. Cut, remove the pips and blitz to a puree. Set aside.
3. Slice the oranges for the candied oranges into 5mm slices. Add to the pan of water and boil for two minutes. Drain and set aside.
4. Add the sugar and 400ml water to a clean pan. Heat over a low heat to dissolve the sugar then bring to a simmer. Add the oranges and simmer 20-25minutes. allow to cool in the syrup.
5. Preheat oven 150C. Grease and line a 23cm springform tin with butter and flour.
6. In a jug, lightly beat the eggs with the orange pulp, orange blossom water and sake. In a separate bowl, combine the flour, sugar, ground almonds, hogweed powder and sesame seeds until homogenous.
7. Add the wet mixture into the dry ingredients and gently whisk clockwise until combines, taking care not to overmix.
8. Pour the batter into your prepared tin cover with the candied oranges plus a little of their syrup and bake on the middle shelf for 50-60 minutes. Cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
9. Once cool, carefully remove from the tin and serve with whipped cream.

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