Blood Orange Loaf Cake

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Why You’ll Love This Recipe

  • Moist and Flavorful: The use of double cream and neutral oil ensures a tender crumb that’s rich in taste.
  • Citrus Delight: Fresh blood orange zest and juice provide a refreshing and aromatic citrus profile.
  • Versatile Topping Options: Choose between a simple blood orange glaze or an indulgent chocolate namelaka to suit your preference.
  • Make-Ahead Friendly: The cake’s flavor and texture improve after chilling overnight, making it an excellent option for preparing in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Oven and Pan:
    • Preheat the oven to 160°C (320°F), non-fan assisted.
    • Lightly grease a 2lb loaf tin and dust it with flour, tapping out any excess.
  2. Mix the Wet Ingredients:
    • In a bowl, massage the blood orange zest into the caster sugar for one minute to release the oils.
    • Add the whole eggs and whisk using a stand mixer or electric hand whisk on medium speed for 3 minutes, until the mixture is thicker and paler.
    • Pour in the double cream and whisk again until combined.
  3. Incorporate Dry Ingredients:
    • Remove the bowl from the mixer and scrape off any zest stuck to the whisk back into the batter.
    • Sift in the cake flour, baking powder, and fine sea salt. Gently whisk by hand until just combined.
  4. Add the Oil:
    • Whisk in the neutral oil until the batter is smooth and homogeneous.
  5. Bake the Cake:
    • Pour the batter into the prepared loaf tin.
    • Optionally, pipe a thin line of softened butter down the center to promote an even rise.
    • Bake for 65-75 minutes, or until a skewer inserted into the center comes out clean. Baking time may vary depending on your oven and tin, so monitor closely.
  6. Prepare the Blood Orange Syrup:
    • While the cake bakes, combine freshly squeezed blood orange juice and sugar in a saucepan.
    • Bring to a boil, stirring until the sugar dissolves. Set aside.
  7. Soak and Chill the Cake:
    • Once baked, remove the cake from the oven and let it cool slightly.
    • Poke a few holes into the cake with a skewer and pour the syrup over the top, allowing it to soak in.
    • Remove the cake from the tin, wrap it tightly in cling film, and refrigerate overnight to enhance the texture and flavor.
  8. Prepare the Glaze:
    • In a bowl, sift the icing sugar.
    • Add enough freshly squeezed lemon juice to achieve a thick, glue-like consistency.
    • Add a small amount of blood orange juice for color. The glaze should be slightly runny.
  9. Finish the Cake:
    • Remove the chilled cake from the fridge.
    • Brush the glaze over the cake’s surface, allowing it to set before serving.

Servings and Timing

  • Servings: 12 slices
  • Preparation Time: 20 minutes
  • Cooking Time: 65-75 minutes
  • Additional Time: Overnight chilling

Variations

  • Citrus Swap: Substitute blood oranges with regular oranges or lemons for a different citrus flavor.
  • Nutty Addition: Fold in ½ cup of chopped nuts, such as almonds or pistachios, for added texture.
  • Herbal Hint: Add a teaspoon of finely chopped fresh rosemary or thyme to the batter for an aromatic twist.

Storage/Reheating

  • Storage: Wrap the cake tightly in cling film and store in the refrigerator for up to 5 days.
  • Reheating: Serve slices at room temperature or warm individual slices in the microwave for 10-15 seconds.

FAQs

What makes this cake so moist?

The combination of double cream and neutral oil in the batter contributes to its moist and tender crumb.

Can I use regular oranges instead of blood oranges?

Yes, regular oranges can be used as a substitute, though the flavor and color will differ slightly.

Is it necessary to chill the cake overnight?

Chilling overnight enhances the cake’s texture and allows the flavors to meld, but it’s not strictly necessary.

Can I freeze this cake?

Yes, wrap the cake tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator before serving.

How do I make the optional chocolate namelaka?

The chocolate namelaka involves blooming gelatin, heating milk with glucose, combining with melted dark chocolate, and adding cold cream. The mixture is then chilled overnight before use.

What is the purpose of the butter line down the center before baking?

Piping a thin line of softened butter down the center encourages an even rise and a characteristic split on top of the loaf.

Can I use a different type of oil?

A neutral oil like vegetable or groundnut is recommended to avoid interfering with the cake’s flavor.

How can I tell when the cake is done baking?

The cake is done when a skewer inserted into the center comes out clean, and the top is golden brown.

What if I don’t have a 2lb loaf tin?

You can use a different size loaf tin, but adjust the baking time accordingly and monitor for doneness.

Can I add mix-ins like nuts or chocolate chips?

Yes, folding in additions like nuts or chocolate chips can add interesting texture and flavor variations.

Conclusion

This Blood Orange Loaf Cake is a delightful blend of citrus brightness and moist, tender crumb. Whether enjoyed plain, glazed, or adorned with chocolate namelaka, it’s sure to become a favorite in your baking repertoire. Happy baking!

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Blood Orange Loaf Cake

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  • Author: Isabella
  • Total Time: 13-14 hours (including chilling)
  • Yield: 12 slices
  • Diet: Vegetarian
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Description

Delight in the vibrant citrus flavors of this moist and tender Blood Orange Loaf Cake. Infused with fresh blood orange zest and juice, this cake is perfect for any occasion and comes with versatile topping options like a blood orange glaze or chocolate namelaka.

 

Ingredients

  • Blood orange zest (fresh)
  • Caster sugar
  • Whole eggs
  • Double cream
  • Cake flour
  • Baking powder
  • Fine sea salt
  • Neutral oil (vegetable or groundnut)
  • Freshly squeezed blood orange juice
  • Icing sugar
  • Fresh lemon juice

Instructions

  • Prepare the Oven and Pan:
    Preheat the oven to 160°C (320°F), non-fan assisted. Grease and flour a 2lb loaf tin.
  • Mix the Wet Ingredients:
    Massage the blood orange zest into caster sugar. Add eggs and whisk until pale and thick. Mix in double cream.
  • Incorporate Dry Ingredients:
    Sift in flour, baking powder, and salt. Gently whisk until just combined.
  • Add Oil:
    Whisk in neutral oil until the batter is smooth.
  • Bake the Cake:
    Pour batter into the loaf tin. Optionally, pipe a line of butter down the center. Bake for 65-75 minutes or until a skewer comes out clean.
  • Prepare the Syrup:
    Simmer blood orange juice and sugar until dissolved.
  • Soak and Chill:
    Pour syrup over the cake, wrap tightly, and refrigerate overnight.
  • Make the Glaze:
    Sift icing sugar, mix with lemon juice and blood orange juice until slightly runny.
  • Finish and Serve:
    Brush the glaze over the cake and let it set before slicing and serving.

Notes

    • Chilling overnight enhances flavor and texture.
    • Customize with different citrus fruits, nuts, or herbs for a unique twist.
    • The butter line ensures an even rise with a characteristic split.
  • Prep Time: 20 minutes
  • Cook Time: 65-75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Modern

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