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.