Blood Orange Cake

Name: Blood Orange Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (room temperature); 1 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 tablespoon blood orange zest (from about 2 oranges); 1/2 cup blood orange juice (freshly squeezed); 1/2 cup buttermilk (room temperature); 1 cup icing sugar (sifted); 2 tablespoons blood orange juice (freshly squeezed)

65 min 12 slices Medium

All Recipes

Blood Orange Cake

A delightful and moist cake bursting with the vibrant flavour of blood oranges, perfect for any occasion.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Medium

The Blood Orange Cake is a delightful twist on a traditional orange cake, bringing a unique flavour and vibrant colour to your dessert table. Blood oranges, with their deep red hue and slightly tangy taste, make this cake not only visually stunning but also deliciously refreshing. This cake is perfect for any occasion, from a casual brunch to a festive dinner. The zest and juice of blood oranges infuse the cake with a citrusy aroma that is sure to impress. Whether you're a seasoned baker or just starting out, this recipe is both approachable and rewarding.

Ingredients

Servings

For the Cake

For the Glaze

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.

Pro tip: Ensure the oven rack is in the middle position for even baking.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Sifting the dry ingredients ensures a lump-free batter.

Cream Butter and Sugar

In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Add Wet Ingredients

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and blood orange zest.

Pro tip: Room temperature eggs incorporate better into the batter.

Combine and Add Liquids

Gradually add the flour mixture to the wet ingredients, alternating with the blood orange juice and buttermilk, beginning and ending with the flour mixture.

Pro tip: Mix on low speed to avoid overmixing.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the cake halfway through baking for even browning.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the bottom from becoming soggy.

Prepare the Glaze

In a small bowl, whisk together the icing sugar and blood orange juice until smooth. Adjust consistency with more juice if needed.

Pro tip: For a thicker glaze, add more icing sugar; for thinner, add more juice.

Glaze the Cake

Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.

Pro tip: For a neat finish, place parchment paper under the rack to catch any drips.

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Tips & Tricks

<ul><li>Use fresh blood oranges for the best flavour and colour.</li><li>Zest the oranges before juicing them for maximum aroma.</li><li>Ensure all ingredients are at room temperature for better mixing.</li><li>Allow the cake to cool completely before glazing to avoid melting.</li></ul>

Serving Suggestions

Serve this Blood Orange Cake with a dusting of icing sugar or a simple glaze made from blood orange juice and icing sugar. It pairs wonderfully with a cup of tea or coffee, making it an ideal treat at any time of the day. For storage, keep the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze the cake, ideally without the glaze, for up to three months. Simply wrap it tightly in plastic wrap and aluminium foil before freezing.