Description
Indulge in the vibrant flavors of this Blood Orange Loaf Cake, a delightful dessert that captivates both the eye and the palate. Combining the sweet-tart essence of blood oranges with a moist, tender crumb, this cake is perfect for any occasion—from festive celebrations to cozy afternoon teas. The unique citrus infusion not only brings brightness but also elevates your baking experience. Topped with a glossy glaze or served with fresh berries, this loaf cake is sure to impress your guests and family alike.
Ingredients
Scale
- 230 g caster sugar
- 10 g blood orange zest
- 170 g whole eggs
- 115 g double cream
- 185 g cake flour
- 3 g baking powder
- 3 g fine sea salt
- 60 g neutral oil (vegetable or groundnut)
- 50 g blood orange juice
- 50 g sugar (for syrup)
- lemon juice
- blood orange juice (for syrup)
- 3 g powdered vegan gelatin (for chocolate cream)
- 18 g cold water (for chocolate cream)
- 100 g whole milk (for chocolate cream)
- 135 g dark chocolate, melted (for chocolate cream)
- 10 g glucose (for chocolate cream)
- 200 g double cream (for chocolate cream)
- 100 g icing/powdered sugar (for glaze)
Instructions
- Preheat your oven to 160C/320F (Non-fan Assisted). Lightly grease your 2lb loaf tin and coat it with flour before tipping out the excess.
- In a bowl, massage the blood orange zest into the caster sugar for about one minute.
- Add the whole eggs to the bowl and whisk together using a stand mixer or electric hand whisk on medium speed for three minutes until thicker and lighter in color.
- Pour in the double cream and whisk again until combined.
- Remove the bowl from the mixer and scrape off any zest stuck to the whisk back into the batter.
- Sift in the cake flour, baking powder, and fine sea salt.
- Gently whisk these dry ingredients into the wet mixture by hand until just combined.
- Whisk in the neutral oil until you achieve a smooth batter.
- Pour this mixture into your prepared loaf tin.
- Pipe a thin line of soft butter down the center and bake for around 65-75 minutes or until a skewer inserted comes out clean.
- While your cake bakes, boil together syrup ingredients until sugar dissolves completely. Set aside to cool.
- Once baked, remove it from the tin and poke holes using a skewer. Soak it with syrup while still warm then wrap tightly with cling film and chill overnight for improved texture.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 23g
- Sodium: 155mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 48mg