Blood Orange Cake

Inspired by Blood Orange Season we decided to create a cake made with these seasonal delicacies and Get Loose ingredients.

Makes 8 generous slices

Ingredients

Cake

• 2 large blood oranges

• 200g sugar*

• 3 large eggs*

• 120ml olive oil *

• 200g plain flour*

• 50g ground almonds*

• 2tsp baking powder*

• ¼tsp fine salt*

Syrup

• Juice of 1 blood orange

• 2tbsp caster sugar*

To serve

• Vanilla ice cream or yoghurt*

Method

1. Heat oven to 170°C (fan 160°C)

2. Grease and line a 23 cm round cake tin

3. Finely zest both oranges

4. Juice one orange (you’ll need ~80 ml for the cake)

5. In a large bowl, whisk sugar and eggs until pale and slightly thick

6. Slowly whisk in olive oil until glossy

7. Stir in orange zest and 80 ml blood orange juice

8. In a separate bowl, mix flour, ground almonds, baking powder, and salt

9. Fold gently into the wet mixture until just combined

10. Pour into tin, smooth the top

11. Bake 45–50 minutes until golden and a skewer comes out clean

12. Cool in the tin for 10 minutes, then turn out onto a rack

13. Warm blood orange juice and sugar in a small pan until dissolved

14. While cake is warm, poke holes with a skewer and spoon syrup over slowly

Serving

Serve warm with vanilla ice cream or yoghurt.

Lemon Olive Oil Cake

In June 2025 we held our first ever supper club to celebrate our 7th birthday.

This was the dessert.

Olive Oil from our amazing producer Aeithalis. If you haven’t tried their delicious oil yet, grab a bottle and come and get some, you won’t be disappointed! You can find out more about them in our Producer Spotlight here.

Quinoa Four Ways

Want to batch cook your lunch for the week, but don’t want to eat the same thing every day?

Batch cooking can save you time and money.

Get Loose volunteer Dietitian Chris Cheyette comes to the rescue.

This recipe serves two people for four days of lunches.

Ingredients

• 400g Quinoa (50g dry weight per person per portion) *

• 2 tsp bouillon *

• Seasonal salad items; tomatoes, sprouts, asparagus

• Season edible leaves; sorrel, rocket, nasturtium leaves

• Sumac Chilli Mint Cashew Dip from Nettle *

• Seitan Pieces *

• Fetamorphosis  (plant based Feta style) from I Am Nut OK *

• Tuna from Fish4Ever *

• Mayonnaise *

• Dressing for days 1 & 2; Olive oil, lemon juice, dijon mustard *

* items available from Get Loose

Make up the base for all the days lunches, the day before, or leave enough time in the morning for this prep. 

Method

• Bring quinoa to a low simmer for 15 mins, in double the amount of water to dry quinoa with 2 tsp of bouillon. 

• Water should all be absorbed.

• Leave to cool completely with lid on pan.

• Add in seasonal salad items

• Portion out now if easier to keep in fridge and saves time later.
  
  

Each day add seasonal edible leaves, dressing and topping. They all work well at home or on the go.

1. Sumac Chilli & Mint cashew dip

2. Fetamorphosis 

3. Seitan pieces (use dressing from jar, extra soya sauce if desired) 

4. Tuna & Mayo

If you want to start sprouting we have a post all about how to get started here.

Enjoy!