Blood Orange Cake

Easy Blood Orange Cake is a really easy orange cake to bake, made using the creaming method. The addition of blood orange zest and juice to this light sponge cake batter results is a lovely moist sponge cake that tastes simply delicious.

5 from 5 votes

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 371kcal

Author: Lesley Garden

Equipment

1 24cm (9 ½") bundt tin or use a 22cm x 7.5cm (9x3") round cake tin

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
▢ 6 teaspoon fresh blood orange juice

Instructions

Preheat the oven to 170C/150CFan .
Grease and flour your bundt tin. Or if using a 22cm (9") round, high sided tin, grease and flour the sides and line the bottom of the tin with baking 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 the hot oven at 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.

Icing the cake

Once the cake is cool, carefully remove the cake from the tin (and any baking paper if using a round cake tin), 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 the icing has 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.

I've also swapped butter for margarine in this cake, both work well and margarine does result in a lovely light cake.

I've baked this cake using a bundt tin, however a 22cm x 7.5cm (9x3") high sided round loose-bottomed cake tin will work just as well.

When baking a sponge cake I prefer to 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.

The amount of icing specified in the recipe is ideal for drizzling over a bundt cake. If you wish to top a 22cm (9") diameter cake, I recommend increasing the icing sugar to 185g adding 8 teaspoons of 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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