Blood orange drizzle cake

Blood orange drizzle cake

Blood oranges are a fruit I’ve always been intrigued by, but for some reason never see in the shops. I know they have a fairly short season, but I think it could be more to do with my local shops being a bit useless…

Anyway, when I did spot a bag last weekend I got very excited and decided I had to bake something with them straight away. A quick bit of research on Pinterest found this amazing looking loaf cake on Fabtastic Eats – the colour of the icing sold it to me, and a few hours later I was baking.

Unfortunately, my cake doesn’t look quite as luscious and inviting in my photos – I am so sick of never having daylight to take pictures, most of these were taken when I took the cake into my office but the horrible artificial lighting really didn’t do the poor cake any favours – I promise, it was a nice colour really!

It was also a very tasty cake – moist, a nice crumb, delicious orange smell but not too overpowering taste, and to be honest with a drizzle AND a glaze you can’t really go wrong.

I would definitely use this recipe again and perhaps try it with different citrus fruits, the only change I would make is possibly making more of the glaze, as the pony thought I’d been a bit stingy and wanted more of it.

tea time treats

I’m entering this into the January Tea Time Treats challenge, hosted by Karen at Lavender and Lovage and Kate at What Kate Baked. Karen chose citrus as the theme for this month, and I think I’m just about in time to add this cake as my entry!

Blood orange drizzle cake (adapted from Fabtastic Eats)

For the cake:

  • 160g plain flour
  • 20g cornflour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 230g caster sugar
  • 4 eggs
  • zest of one blood orange
  • 2 tbsp blood orange juice
  • 225g butter, melted
  • 60ml milk

For the drizzle:

  • 30g caster sugar
  • 2 tbsp blood orange juice

For the glaze:

  • 100g icing sugar
  • 2 tbsp blood orange juice

Note: I juiced three oranges, and that was enough for the cake, drizzle and glaze.

Start by mixing the flour, cornflour, baking powder and salt together, and set aside. Beat the eggs and sugar together until light and fluffy, as you would for a roulade sponge, then add the orange zest, juice, and melted butter, pouring in slowly while you mix. Sift in half of the flour and fold until just combined; add the milk and fold, then the remaining flour and fold again, until no white bits of flour are left. Pour into a 9×5″ loaf tin and bake at 170 degrees for about an hour, or until risen, golden and a skewer comes out clean.

While the cake is in the oven, mix the caster sugar and orange juice for the drizzle. Five minutes after you take the cake out the oven, poke the top all over with a skewer then pour the drizzle on top, letting it soak in, then leave the cake to cool completely.

Mix the icing sugar and orange juice to make the glaze – add the juice a bit at a time until it’s a pourable, but still thick, consistency (you might not need it all). Take the cake out the tin and pour the glaze over the top of the cake, letting it run down the sides. Cut into slices and serve.


4 thoughts on “Blood orange drizzle cake

    • I also have an excess amount of blood oranges – in my excitement at seeing them I bought a 1.5k bag! I’ve just use 5 to make blood orange curd, and I’m thinking I might try a blood orange cheesecake tonight…

  1. Pingback: Tea Time Treats for January 2013: The Round-Up with Citrus Delights!

  2. Pingback: Recipe: cake with yogurt and orange. Ricetta: torta allo yogurt e arancia. | Chocolate Spoon & The Camera

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