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.
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.