Blood Orange Loaf Cake

Updated at: Wed, 13 Mar 2024 09:18:59 GMT

Step 1

Prepare blood orange soaking syrup. Combine together the 40 ml of blood orange juice with 40 g of caster sugar and heat on a light simmer for 5 minutes. Then leave to cool to the side.

Step 2

Preheat oven to 160 °C and grease and line 2lb loaf cake tin

Step 3

Whisk together the flour, salt and baking powder in a separate bowl

Step 4

Whisk together sugars with orange zest and leave for 5 minutes

Step 5

Add eggs and whisk for 3-5 minutes till thick, double in volume and pale in colour

Step 6

Gently whisk in the cream

Step 7

Whisk/fold in the dry ingredients till combined then finally whisk in the oil and butter to form the cake batter

Step 8

Pour the batter into the loaf tin (Aiming for around 750-850 g of batter per tin). Pipe line of soft butter (or use line of oil) in the centre of the loaf.

Step 9

Then place into the oven and bake for 50-70 minutes till it come clean with a skewer.

Step 10

Remove from the oven and leave to cool slightly, before skewering and brushing with a 1:1 sugar syrup.

Step 11

In a separate bowl whisk together icing sugar and 18 ml of blood orange juice till a runny glace icing is formed. (may need to add more juice to get the right consistency)

Step 12

Cover the cooled cake with the icing and serve. (or If wanting a thinner drizzle cake finish, place the iced cake in the oven @ 160 °C for a further 3-4 minutes)

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