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!
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.
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.
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.
For another recipe using this simple method of creaming together the butter and sugar try our traditional Victoria Sponge.
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- 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
- 125 g icing sugar
- 5 tsp fresh blood orange juice
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.