Following our virtuous week of superfoods, I was keen to get in the kitchen and create something sweet and naughty. This tray cake is so easy to make and the flavours are wonderful with seasonal blood oranges, savoury poppy seeds and bitter-sweet dark chocolate.
I love blood oranges. I remember the very first time I cut into one, it’s juicy, ruby centre made my mouth water before I even tasted it and I have had a love affair with them ever since. They are perfectly in season at the moment, so it really is the perfect time to get eating them.
Tray bake cakes are so easy to make- I love the simplicity and rustic squares! Poppy seeds have a slightly savoury flavour and add an extra bite, whilst dark chocolate works perfectly with the zesty blood orange and looks divine, drizzled all over the cake.
Makes approximately 9 squares
For the cake:
250g self raising flour
100g granulated sugar
3/4 tsp baking powder
2 tbsp poppy seeds
Zest of 2 unwaxed blood oranges, finely grated
250ml almond milk
60ml sunflower oil
1 tsp vanilla extract
Juice of 1/2 blood orange
For the chocolate drizzle:
100g dark chocolate, broken into squares
1. Pre-heat the oven to 180C/ Gas mark 4
2. In a large bowl, stir together the flour, sugar, baking powder and poppy seeds. Add in the orange zest and combine.
3. In a jug, whisk together the almond milk, sunflower oil, vanilla extract and freshly squeezed orange juice.
4. Pour the milk mixture into the dry mixture and stir until combined. Spoon into a baking tray (no need to grease the tray) and bake in the oven for 20-23 minutes until the top is slightly golden.
5. Remove from the oven and allow to cool fully.
6. Melt the chocolate squares in a pan over a low heat until melted. Remove from the heat and use immediately to drizzle over the cake with a spoon.