Easy, zesty Blood Orange Cake
This Blood Orange Cake makes the most of the unique flavour of Blood Oranges. These oranges are only in season for a short time but they brighten up the dull winter months of January and February. They are the most flamboyant citrus fruit, with skin coloured purple and orange like an Athena poster sunset and a deep red flesh. Even their pink juice is pretty!
There are a number of different varieties of Blood Orange but, in general, they have a stronger and sharper taste than ordinary oranges which makes them a fantastic flavouring in cakes and puddings. This Blood Orange cake is a twist on a traditional Lemon Drizzle Cake and makes the most of the fruit’s intense, orange sharpness. I have decorated my cake with dark red Candied Blood Orange Slices which add an intense marmalade flavour.
Due to their pigments, Blood Oranges also contain greater amounts of anti-oxidants than other oranges. I think that they are best used in dishes where they can add colour as well as flavour. Traditionally, they are used in winter salads in Sicily, combined with fennel, and also to make ruby coloured orange sorbet. Blood Orange juice is also a great addition to cocktails giving them a pretty pink colour combined with a citrus kick of flavour.
I sometimes make Candied Blood Orange Slices to decorate the top of this cake. They are easy to make, look attractive and the left-over syrup is great in cocktails!Print
This Blood Orange Cake is very simple to make and uses seasonal Blood Oranges which have an intense flavour and beautiful purple and orange colour.
- 125 g butter
- 175 g caster sugar
- 2 eggs
- 175 g self-raising flour
- 4 tablespoons of milk
- 1 blood orange
- 100 g icing sugar
Set your oven to 180 degrees centigrade or Gas Mark 4.
Grease a 450 g loaf tin and line the bottom with baking parchment.
Cream the butter with the sugar. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
Once the eggs have been incorporated add the rest of the self-raising flour.
Add the milk and the grated zest of your blood orange.
Spoon the cake mixture into your prepared loaf tin.
Put the tin in the oven and bake for 45 minutes.
While the cake is baking, combine the juice from your blood orange with 100 g of icing sugar to form a thick syrup.
Remove the cake from the oven and immediately pour the syrup over the top.
Leave the cake in the tin to cool completely before removing. If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.
You can just leave it there – and I usually do! However, if you want to decorate the cake further, you can add some Candied Blood Orange Slices.
Blood Oranges are in season in January and February. If you cannot find any in the shops, you can use ordinary oranges.
Keywords: blood orange, cake,