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
