With blood orange juice in both the cake and drizzle, this Blood Orange Drizzle Cake makes the most of the beautiful blood orange.
I had never tried a blood orange before making this cake. Every year I remembered seeing them and hearing people rave about them so this year I decided it was definitely time I saw what all the fuss was about.
I looked for them in a couple of supermarkets with no luck. I then realised that I could order them to come with my organic vegetable box which was quite exciting! As soon as they came I knew I wanted to tweak the Double Orange Cake already on my blog. This recipe is one of Mary Berry’s which is really delicious. I wanted to tweak this recipe to create this Blood Orange Drizzle Cake.
I must admit when I cut into the blood oranges for the first time I was expecting them to be a deeper red. I’ve since realised that there are three different blood orange varieties and they can vary in their redness. The blood oranges I used had a lovely mottled red colour that had a beautifully vibrant pink juice.
The flavour of the blood oranges will also vary depending on which you use. They are all known for having a stronger taste and aroma than normal oranges with a slightly sweeter taste. If you haven’t tried them before I would definitely recommend it if you can get your hands on one!
The blood orange season isn’t particularly long. Depending on the variety you can find them between December and May. Unlike some other fruit, I believe you will struggle to find these outside of their season which is a good thing in my opinion. So make sure you get them while you can!
I decided to decorate the Blood Orange Drizzle Cake very simply with the drizzle and some dehydrated blood orange slices. The vibrant colour of the juice created such a vivid pink drizzle that you may think that food colouring has been used. The dehydrated blood orange slices are very simple to make and add a lovely and natural decoration. However you can decorate the cake with some finely grated blood orange zest.
Blood Orange Drizzle Cake
With blood orange juice in both the cake and drizzle, this Blood Orange Drizzle Cake makes the most of the beautiful blood orange.
Ingredients
For the cake
- 175 g margarine
- 175 g caster sugar
- 3 large eggs
- 175 g self raising flour
- 1½ tsp baking powder
- 70 ml blood orange juice (1 orange)
- 1 blood orange zested
For the drizzle
- 100 g icing sugar
- 2 tbsp blood orange juice
- Finely shredded rind or dehydrated orange slices to decorate
Instructions
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Preheat the oven to 160°C (fan assisted, 180°C non fan) . Line a 20 cm (8 inch) deep round cake tin with baking parchment
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Measure all of the ingredients into a bowl and beat until thoroughly mixed
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Pour into the cake tin, level the surface and bake for 30-35 minutes until a cocktail stick comes out clean
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Leave to cool in the tin for 20 minutes before turning out of the tin. Allow to cool on a wire rack
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When the cake has cooled, make the drizzle by gradually adding the blood orange juice to the icing sugar. Add enough juice until you have a thick but drizzle-able consistency
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For dehydrated blood orange slices preheat the oven to it's lowest temperature. Finely slice blood oranges and dab away excess juice with a paper towel. Line a baking tray with parchment paper and place the oranges. Put them in the oven for 6-8 hours until they are hard
Recipe Notes
Nutritional information is given as a guide only.
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