Start the summer early with this vibrant, citrussy loaf cake made from sweet and seasonal blood oranges.
The blood orange, native to Mediterranean climates, are usually in season between December and April. I spotted some of the juicy little numbers as I was wandering around Lidl in early March.
I’m a massive danger when alone in a supermarket. Anything new, interesting or on offer and it’s in my trolley.
I’ve never used blood oranges, in fact, I can only really remember eating one once in Seville. So I was intrigued with what I could conjour up with the fruit.
Much sweeter than your normal supermarket oranges, I didn’t think that pairing them up with something chocolatey would be the best way to go. Plus, I was a bit hungover, so a simple and slightly rustic blood orange loaf cake was born.
That’s the best thing about a loaf cake isn’t it? As well as the ease, they need little effort with regards to presentation – a drizzling of icing sugar goes a long way.
Quite easy to portion up and share out, it went down a treat with friends and family too. Even if we can’t give them a good squeeze right now, doorstep deliveries of baked goods is the best way to still show your love to those around you.
So whilst they’re still in season and until we can socialise once more, why not try out this blood orange loaf cake. Bursting with flavours reminiscent of summer and sunshine, I promise it’ll put a smile on everyone’s face.
Oh, and if I manage to pick some more up, I’m going to attempt a Blood Orange Meringue Pie! Make sure you come back for that…
Lots of love, LB x
Blood Orange Loaf Cake
- 3 blood oranges
- 150 g butter
- 250 g plain flour
- 250 g caster sugar
- 1.5 tsp baking powder
- 0.25 tsp bicarbonate of soda
- 0.5 tsp salt
- 3 eggs
- 100 g sour cream
- 170 g icing sugar
- 50 ml juice of the blood orange
- toasted almonds or pistachios
- Start your recipe by pre-heating your oven to 180 degrees or gas mark 4. Then, line or grease a loaf tin and set to one side.
- Zest and juice all three of your blood oranges. Pour 50ml of the juice into a separate container and set to one side for the icing.
- In a bowl, mix together the butter and all of the dry cake ingredients before adding the eggs. Stir well and then combine the zest and juice (not the 50ml you set aside) and then finally the sour cream.
- Pour into your lined loaf tin and pop it into the oven for 45 minutes. The loaf will be ready when it's nice and golden on top and a knife into the centre of the cake comes out clean.
- Whilst you're waiting, you can prepare the icing and any optional garnish.
- For the icing, add your blood orange juice to a bowl and slowly sift your icing sugar into the liquid. Mix until fully combined and smooth.
- If you're toasting some nuts for an optional crunch, simply add your flaked almonds or chopped pistachios to a dry pan, and toast lightly on a low heat for 4-5 minutes.
- Once your loaf cake is ready, remove form the oven and leave to rest for 15 minutes before removing from the tin. Leave to cool completely before icing the top of the cake.
- Once cool, drizzle over your blood orange icing in whatever fashion you please. The beauty of a loaf cake is it's meant to be rustic. And sprinkle on your toasted nuts if using.
- Enjoy with a beefy brew in front of the telly.