Blood orange blondies

The blood orange glut continues with blood orange and almond blondies served with blood orange and marmalade syrup (plus, live class update).

I have a blood orange glut.

Admittedly a slightly contrived one since I am only inundated because I clicked two bags instead of one on my Riverford order, but given the lack of anything else likely to glut at the moment, I’ll take what I can get.

Last week’s blood orange and radicchio salad made a good dent in the orange mountain, but there are more to go.

And cake is, as so often in life, the solution.

You’d imagine that a back catalogue of saffron and blood orange polenta cake, blood orange, rosemary and pinenut cake and chocolate orange marmalade cake but scratch the orange-and-cake itch, but no. I have more to say. So this week, blondie.

Outtake

But first, don’t forget…

Live class: Winter Salads – 25^th Feb 1pm (GMT)

The first topic for my new live cookery classes from the greenhouse will be winter salads. Ideas, inspiration, tips, tricks and a little bit of theory on what makes a great salad. And yes, they’ll likely be the odd blood orange too.

These classes will last about 40 minutes and are for paid subscribers.

They will be streamed here on Substack which works just like Instagram Live (ie: you can see me and type questions in a public chat at the bottom the screen, but I can’t see you).

You can join via the Substack app or on your desktop from your Substack homepage. Click below to download the Substack app. If you make sure to enable notifications, the app will notify you when we go live. Just tap that, and you’ll be able to watch and ask questions live.

And if you miss it, don’t panic, I’ll post a recording afterwards along with recipes.

Right. Cake…

Blood orange blondie

This is a riff on a Jamie Oliver blondie recipe which I have repurposed and tinkered with in order to celebrate the blood orange season (amongst other things, he uses peanut butter and blackcurrant jam). Serve without the orange syrup at afternoon tea, or with syrup crème fraiche or ice-cream for dessert.

Serves 12

• 4 blood oranges

• 200g salted butter, softened

• 150g golden caster sugar

• 50g soft light brown sugar