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Home » baking, desserts & puddings » blood orange cake

blood orange cake

12 March, 2019

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Blood orange cake is a really simple cake to bake using the creaming method. The addition of orange zest and juice to the cake is simply delicious.

I have made blood orange cake or simple orange cake many times over the years. It’s a cake that I make regularly, almost monthly, it’s my favourite cake to bake (and eat). Sometimes I use blood oranges but at other times just ordinary oranges. For such a simple bake it’s delicious, then again I am partial to anything citrus! I will put any cake flavoured with either orange or lemon above all others, cake perfection!

a slice of blood orange bundt cake being lifted out of the cake, with a drizzle of blood orange icing on a dark blue surface

Using the creamy method:

This is not a difficult cake to bake, in fact it’s really easy. Using the creaming method, it’s simply a case of beating butter and sugar together then adding the remaining ingredients. However when creaming the butter and sugar together ensure you do it until the mixture forms a creamy texture and turns pale in colour. This method makes the lightest of sponge cakes.

Do I need to use a bundt tin?

A bundt tin makes this cake look extra special. However, you can just as easily use a 20cm high-sided cake tin, preferably one with a loose bottom. When baking a sponge cake I use the conventional setting on my oven. The fan setting can bake the cake a little too quickly, the conventional setting allows a slower more even bake. As a rule I use the conventional oven setting for lighter sponge cakes and the fan for a heavier cake.

a top view of a blood orange drizzle cake with a blood orange drizzle icing on a glass plate layered with a grey plate, on a dark blue backdrop and a glass dish of icing in the background

A perfect drizzle of icing:

One of the reasons I enjoy this cake is that it isn’t over flowing with icing, just a thin layer made from icing sugar and fresh juice. The icing is added either as a drizzle or a thin layer on top of the cake. Although the mixture makes a large cake, with the addition of the orange juice to the cake I find it remains moist. This means you can enjoy the cake for a couple of days after baking, just make sure you store it in an airtight container.

a blood orange cake with a blood orange drizzle showing the inside of the cake on a glass cake stand and a dark blue background

Pin this recipe for later:

pinterest graphic for blood orange drizzle cake

Alternative recipe suggestions:

For another recipe using this simple method of creaming together the butter and sugar try our traditional Victoria Sponge or our Easy Banana Bread. If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.

Image of Blood Orange drizzle cake front facing

blood orange cake

Blood orange cake is a really simple cake to bake using the creaming method. The addition of orange zest and juice to the cake is simply delicious.
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Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 12 servings
Calories: 371kcal
Author: Lesley Garden

Ingredients

  • 250 g caster sugar
  • 250 g salted butter (softened at room temperature)
  • 4 large eggs
  • zest of 2 blood oranges
  • 250 g self raising flour
  • 80 ml fresh blood orange juice

icing

  • 125 g icing sugar
  • 5 tsp fresh blood orange juice

Instructions

  • Grease and flour your bundt tin. Or if using a 20cm round, high sided tin, grease and flour the sides and line the bottom of the tin with greaseproof paper.
  • Cream together the butter and sugar for 4-5 minutes until the mixture has become creamy and really pale in colour.
  • Beat in the eggs one at a time, adding a spoon of the flour before the last egg is added to stop the mixture curdling.
  • Beat in the orange zest, ensuring it is well combined. Add in the remaining flour and give the cake batter a good mix.
  • Slowly pour in the orange juice and mix gently.
  • Pour the mixture into the prepared cake tin and bake in an oven at 170C for 45-50 minutes. The cake is cooked when you can insert a skewer into the middle of it and it comes out clean.
  • Place the tin on a wire rack and allow the cake to cool completely in the tin. Once cool carefully remove the tin and any greaseproof paper and place on a serving plate.
  • To make the icing mix together the icing sugar and orange juice in a bowl. Pour or drizzle over the cake and allow the icing time to set. Once set the cake can be cut into slices and served.
  • Store the cake in an airtight container or cake tin.

Notes

If you don't have blood oranges then ordinary oranges will work just as well in this bake.
We have used a bundt tin, however a 20cm round loose-bottomed cake tin will work just as well.
The amount of icing specified in the recipe will cover the top of a 20cm cake. If you only want a drizzle of icing then simply reduce the recipe to 125g icing sugar and 5 tsp fresh orange juice.
Nutrition Facts
blood orange cake
Amount Per Serving
Calories 371 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 99mg33%
Sodium 170mg7%
Potassium 65mg2%
Carbohydrates 47g16%
Sugar 31g34%
Protein 4g8%
Vitamin A 620IU12%
Vitamin C 4.8mg6%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking
Cuisine : British
Keyword : baking, Easy, Simple
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