Blood Orange and Pistachio Cake (with Rose)

Wylde and Green

This recipe is adapted from one I found in Lia Leendertz – The Almanac, A Seasonal Guide. A brilliant book for anyone interested in the seasonal tides, moons and fields.

The best thing about this cake….making it. I chose a gloomy, grey Sunday and the scent of the oranges lifted my spirits immeasurably. Blood oranges are in season from February to mid March I believe, so make this cake quick. I added rose water, because in my head this cake was so green and pink I wanted to add the delicate taste and fragrance of rose, and it really worked. This would be the perfect cake to bake for someone who needed some luck in love, or to raise the spirits after a broken heart.

img_7590Ingredients

  • 150g organic butter
  • 150g castor sugar
  • Zest of 3 blood oranges and juice of 1
  • 2 tsps of rose water
  • 2 free range eggs

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