With blood orange juice in both the cake and drizzle, this Blood Orange Drizzle Cake makes the most of the beautiful blood orange.
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
Measure all of the ingredients into a bowl and beat until thoroughly mixed
Pour into the cake tin, level the surface and bake for 30-35 minutes until a cocktail stick comes out clean
Leave to cool in the tin for 20 minutes before turning out of the tin. Allow to cool on a wire rack
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
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
Nutritional information is given as a guide only.