Recipe: Best Blood Orange Drizzle Cake
Scroll down for my recipe for the best blood orange drizzle cake:-
I saw some beautiful red skinned blood oranges recently. All I could think of was using my lemon drizzle cake recipe but substituting blood oranges for the lemons to make a blood orange drizzle cake.
On the outside they really orange with mottled red patches, fairly thin skin and loads and loads of juice.
The juice is a beautiful colour of pink.
Internally the slices vary from a reddish to really intense red, each little pouch of juice glistening in the light.
Blood oranges are basically seasonal and are around January and February. The juice is a little tart but however works really well with other ingredients. You can freeze the juice in ice cube trays and use in cocktails and smoothies throughout the year.
A slight dusting of icing sugar really improves the appearance.
I like my slice slightly warmed with a cup of coffee. All that is left for me to say is enjoy!
A simple yet delicious and effective cake using blood oranges instead of lemons for the sweet sticky drizzle.
- 225 grams unsalted butter softened
- 225 grams castor sugar white or golden
- 4 large eggs
- 225 grams Self Raising flour
- 0.5 tsp vanilla bean paste
- zest 1.5 blood oranges
- juice 1.5 blood oranges
- 85 grams castor sugar white or golden
- juice 1 blood orange
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Preheat oven to 160oC.
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Grease and line either a loaf pan or a round cake tin.
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Beat the butter and 225gm of castor sugar together until light and fluffy. The more attention you pay to this stage the lighter your cake will be.
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Add the eggs one at a time, beating thoroughly after each one so that the mixture doesn't curdle.
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Add the zest of the blood oranges.
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Add the vanilla bean paste.
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Mix together well.
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Sift the self raising flour into the butter-sugar mixture.
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Put the mixture into the prepared tin and smooth.
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Bake 45-50 minutes or until a skewer inserted in the middle comes out clean.
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A.llow to cool slightly
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Mix the remaining 85gm castor sugar with the juice of 1.5 blood oranges.
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Make holes in the cake with a skewer and gradually pour the syrup over the top of the cake until it is all absorbed.
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Dust lightly with icing sugar for a beautiful finish. Slice and enjoy!
Interesting recipe.. never seen the blood oranges though heard a lot about them.
They are only around for a short time and usually I miss them. Was glad to get some this year!
What a gorgeous looking cake! I’d happily have a slice of that with my afternoon cuppa!
I must say it does go well with a cuppa!
Oh Wow! This looks so good! I always wanted to know how to do one of these cake. I must try it myself but with egg replacement as my girl has allergy to eggs. Thanks for sharing.
Please let me know how it turns out with egg replacement. What do you use?
This cake looks amazing , I love lemon drizzle so this would be something I definitely would enjoy. I hope you have frozen the juice so you can make it for me next time! ???
Oh wow, what a beautiful cake! You had me at the colours alone! I am not the greatest chef, but I am sure I can convince my French boyfriend to work his magic in the kitchen with you recipe 🙂 YUM!
X Louise
It is a really basic recipe with a little flourish!
Love blood oranges so this cake is super appealing to me. Also a big fan of citrus cake. Will have to try this 🙂
It is really simple but hopelessly delicious with a cuppa!
I’m gutted I’ve not seen any blood oranges in the shops yet. I was wondering if they were a little late this year? Hopefully I can get my hands on some and make this delicious cake 😀
I often miss them – am really pleased I got some this year! They were certainly worth it!
That looks wonderful. I love blood oranges and eat way too many of them when I manage to get hold of some. Loving the new look by the way..
Thanks Jac, It certainly has been a learning curve being self hosted!