Arancia Rossa

With similar climates, Sicily like San Diego is known for its citrus and one of the most colorful is the Blood Orange, with its deep red juice. It's great in a winter salad with arugula and sliced fennel, makes a lovely Mimosa, works well in a marinade for fish, and pairs nicely with chocolate in baked goods.

I was looking for a mini cake recipe and found this one at decor8blog.com

Blood Orange Tea Cakes

4 oz. unsalted butter, softened

3-1/2 ounces caster sugar

Finely grated zest of 1-1/2 half small blood oranges

1 egg

1/4 c. Flour

1/2 t. Baking powder

1/3 c. Strained orange juice

METHOD
Grease and flour 3- 6 mini bundt tins. Preheat the oven to 180°C/350°F. Sift the flour into a small bowl and mix together with the almond meal. Set to one side. In a large bowl, cream together the butter, orange rind and caster sugar until light and fluffy. In a small bowl, lightly beat the egg then gradually mix into butter mixture. If the mixture starts to look curdled, add a spoonful of the flour mixture. Add the remaining flour mixture into the batter alternating with the orange juice to make a soft batter. If the batter looks too thick add a little more juice. Spoon the batter into the prepared tin and bake the cake in the oven for 25 30 minutes until the top is lightly golden and cake is cooked when tested with a skewer. Leave the cake to cool for about 10 minutes before turning out on a wire rack. When the cakes have cooled completely, ice with the blood orange icing.

BLOOD ORANGE ICING
15 g (1/2 oz) softened unsalted butter
1/2 tsp finely grated orange rind
1/2 cup sifted icing sugar
1-2 tablespoons blood orange