ButterOlive OilOrange

Blood orange pain d’epices

If it is out of the season for blood oranges, other good quality orange varieties such as Jaffa or navel can be replacements. This recipe uses heart healthy olive oil rather than butter.

Prep Time: 10 mins
Cooking Time: 50 mins

Used in this recipe

Ingredients

60ml milk (don’t used skimmed milk)
Pinch salt
2 star anise
2 cinnamon sticks
150g soft brown sugar
275g plain flour
1 1/2 tsp baking powder
2 large eggs
70ml Filippo Berio Classico Olive Oil
1 tsp ground cinnamon
2 tsp mixed spice
60g candied peel

3 blood oranges

Juice of 1 blood orange
Zest of 2 blood oranges
Additionally, some slices of orange for decoration from one of the zested blood oranges

Method

First of all, pour the milk into the saucepan and add in the salt, cinnamon sticks and star anise
Warm the milk over a mid-heat, ensuring it does not come to the boil, and then leave to infuse for 15 minutes
While the milk is infusing, turn on your oven to 180 *C fan / 200*C conventional
Grease and line your loaf tin
Slice one of the zested blood oranges and select 4-5 of the nicest slices and set aside
Weigh out the remaining dry ingredients into the bowl
Sieve the cinnamon sticks and start anise from the milk, and add the milk into the bowl and lightly mix
Now mix in the eggs, oil, peel, orange juice and zest
The mixture will take a little gentle mixing to incorporate the oil and juice fully
Pour into the prepared loaf tin and place the slices of orange on top, arranging them as you wish
Place the prepared cake in the centre of the oven
Bake for 45-50 minutes. The top will be well risen, and a skewer will come out clean when inserted for testing

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.