While the end of January can often be a bit cold and dull, this time of year also heralds the start of citrus season. The promise of a little color and delicacies around the corner when you need it most. A good greengrocer will now stock fist-sized lemons, sharp Seville oranges for marmalade, and incomparable glorious blood oranges. On the outside, these blood fruits look just like their counterparts, but the skin hides dramatic ruby red flesh. Depending on the variety, the blood reference can be anything from red-spotted segments to full crimson. They have a combination of sweet and slightly sweet and sour flavors and are good to eat on their own or squeeze the juice into something shiny for a catchy and delicious drink.
Another staple guaranteed to cheer the heart on a gray day is a well-done cake. Add the magic of blood oranges and you have something really special. Slices of citrus fruits are cooked in an orange syrup then placed at the bottom of a cake mould. The dough has ground almonds and is lightened with yogurt. During baking, the syrup-coated fruits melt into the cake. Once out, it should then be anointed with more syrup to add a layer of sticky lushness. It’s especially comforting with a cup of tea if you heat it up and add fresh yogurt.
