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.

Course Cake
Cuisine British
Keyword Cake, Blood Orange
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 271 kcal
Author Curly


For the cake

  • 175 g margarine
  • 175 g caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 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


  1. 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

  2. Measure all of the ingredients into a bowl and beat until thoroughly mixed

  3. Pour into the cake tin, level the surface and bake for 30-35 minutes until a cocktail stick comes out clean

  4. Leave to cool in the tin for 20 minutes before turning out of the tin. Allow to cool on a wire rack

  5. 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

  6. 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.

Nutrition Facts
Blood Orange Drizzle Cake
Amount Per Serving
Calories 271 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 52mg17%
Sodium 158mg7%
Potassium 120mg3%
Carbohydrates 35g12%
Sugar 23g26%
Protein 3g6%
Vitamin A 615IU12%
Vitamin C 5mg6%
Calcium 42mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.