Sticking with the winter vegetable theme before the Springtime produce comes along, I made these parsnip & blood orange cakes which are sweet from the parsnips with the sharpness of the orange and I have to say, delicious! As with the carrot and orange cake, I boiled the blood oranges and then whizzed them in a food processor until smooth and passed through a sieve to make an even smoother puree.
Boiling fruit for cakes is well worth a try and so easy. I have done it with clementines, blood oranges and lemons. It takes about an hour of simmering until they are soft, whizzing in a processor and passing through a sieve for a smoother texture. Gently stir in 2 or 3 tablespoons of the puree to the cake mix for a more intense flavour than just zesting or adding juice and it makes the cake really moist. I will also be trying it with limes and even a grapefruit, which may need some extra simmering time!