Blood Orange Loaf Cake

Blood Orange Loaf Cake


DifficultyBeginnerMakes12 Servings

I love this blood orange loaf cake recipe. My lemon loaf cake recipe is a firm favourite in my house, so I thought I’d try switching out the lemons for blood oranges and it did not disappoint! The sponge is super soft and moist, and the blood orange flavor is just right. It’s important to use a neutral oil instead of something like olive oil, as this will affect the flavour of your cake.

I’ve added blood orange glaze but also given you the option for a chocolate frosting – because who doesn’t love chocolate orange?! You could also add some blood orange slices to the top for an extra bit of decoration.

Follow my video and step-by-step recipe to make this easy blood orange cake.

Looking for more loaf cake recipes? Check out my marble loaf cake and my brown butter & orange loaf cake recipes.


 


 

Ingredients


For the Cake
 230 g Caster Sugar
 10 g Blood Orange ZestRoughly 2-3 Blood Oranges
 170 g Whole Eggs
 115 g Double / Heavy Cream
 185 g Cake Flour Or Plain / All Purpose Flour
 3 g Baking Powder
 3 g Fine Sea Salt
 60 g Neutral Oil (Vegetable or Groundnut)
For the Syrup
 50 g Blood Orange JuiceFreshly Squeezed
 50 g Sugar
For the Glaze
 100 g Icing/Powdered Sugar
 Lemon JuiceFreshly Squeezed
 Blood Orange JuiceFreshly Squeezed
For the Chocolate Namelaka (optional)
 3 g Powdered Gelatin
 18 g Cold Water
 100 g Whole Milk
 135 g Dark Chocolate, Melted50-60% Cocoa Solids
 10 g Glucoseor Honey
 200 g Double/Heavy Cream
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Method


Cake
1

Pre-heat the oven to 160C/320F (Non-fan Assisted). Lightly grease a 2lb loaf tin, and coat the inside with a few tablespoons of flour before tipping out the excess.

2

In a bowl, massage the blood orange zest into the sugar for one minute, then add the eggs and then using a stand mixer or electric hand whisk, whisk the mixture together for 3 minutes on a medium speed, until thicker and paler in consistency.

3

Pour in the cream and whisk again.

4

Remove the bowl from the mixer and scrape off any orange zest that may be stuck to the whisk. Add it back into the batter. Sift in the dry ingredients and gently whisk them in by hand.

5

Whisk in the oil just until you have a smooth batter.

6

Pour the mixture into the loaf tin. Pipe a thin line of soft butter down the centre and bake for around 65-75 minutes or until a skewer comes out clean. The bake time may vary depending on your tin, so keep an eye on it.

Blood Orange Syrup
7

While the cake bakes, boil the syrup ingredients together until the sugar has dissolved and set this aside.

8

Once the cake has baked, remove it from the tin and poke a few holes in it with a skewer. Soak it with the syrup, then pop it out of the tin and wrap the cake tightly in cling film and chill it overnight. This will help to improve the texture of the cake.

Chocolate Namelaka (Optional)
9

This cream is optional, but pairs really well with the blood orange flavours and can be piped on top as a decoration. Into a small bowl, stir together the powdered gelatin and cold water. Let it sit for 5 minutes.

10

In a small saucepan, add the milk and glucose and bring it to a gentle simmer, stirring occasionally to dissolve the glucose.

11

Once hot, remove it from the heat and stir through the bloomed gelatin to dissolve it.

12

Slowly pour the hot milk, over the melted chocolate, adding it in three additions, and stirring vigorously with a spatula. Initially it may look quite oily, but as you add the remaining milk it will become smooth.

13

Pour in the cold cream and blend it to combine (or whisk if you don't have a hand blender).

14

Pour it into a bowl and cover the surface with a sheet of clingfilm. Refrigerate it overnight.

Glaze & Finishing
15

Pre-heat the oven to 160C/320F. Into a bowl, sift in the icing sugar.

16

Whisk in enough lemon juice to create a thick, glue like consistency - start with the juice of about 1/2 lemon.

17

Then add a small squeeze of fresh blood orange juice to give a pop of colour. The consistency of the glaze should be slightly runny.

18

Remove the cake from the fridge and paint the glaze all over the outside of the cake, then place it on a baking tray and pop the cake in the oven for 1-2 minutes, just to set the glaze.

19

Allow the cake to come to room temperature before serving.

20

Recipe note - If you are decorating the cake with the chocolate namelaka then there is no need to add the glaze as the citrus lemon flavour doesn't pair as well with the chocolate cream. Simply remove the namelaka from the fridge and whisk it up using a stand mixer fitted with a whisk attachment until you have a medium stiff peak. Pipe this onto the cake.

Ingredients

For the Cake
 230 g Caster Sugar
 10 g Blood Orange ZestRoughly 2-3 Blood Oranges
 170 g Whole Eggs
 115 g Double / Heavy Cream
 185 g Cake Flour Or Plain / All Purpose Flour
 3 g Baking Powder
 3 g Fine Sea Salt
 60 g Neutral Oil (Vegetable or Groundnut)
For the Syrup
 50 g Blood Orange JuiceFreshly Squeezed
 50 g Sugar
For the Glaze
 100 g Icing/Powdered Sugar
 Lemon JuiceFreshly Squeezed
 Blood Orange JuiceFreshly Squeezed
For the Chocolate Namelaka (optional)
 3 g Powdered Gelatin
 18 g Cold Water
 100 g Whole Milk
 135 g Dark Chocolate, Melted50-60% Cocoa Solids
 10 g Glucoseor Honey
 200 g Double/Heavy Cream
Shop the Equipment

Directions

Cake
1

Pre-heat the oven to 160C/320F (Non-fan Assisted). Lightly grease a 2lb loaf tin, and coat the inside with a few tablespoons of flour before tipping out the excess.

2

In a bowl, massage the blood orange zest into the sugar for one minute, then add the eggs and then using a stand mixer or electric hand whisk, whisk the mixture together for 3 minutes on a medium speed, until thicker and paler in consistency.

3

Pour in the cream and whisk again.

4

Remove the bowl from the mixer and scrape off any orange zest that may be stuck to the whisk. Add it back into the batter. Sift in the dry ingredients and gently whisk them in by hand.

5

Whisk in the oil just until you have a smooth batter.

6

Pour the mixture into the loaf tin. Pipe a thin line of soft butter down the centre and bake for around 65-75 minutes or until a skewer comes out clean. The bake time may vary depending on your tin, so keep an eye on it.

Blood Orange Syrup
7

While the cake bakes, boil the syrup ingredients together until the sugar has dissolved and set this aside.

8

Once the cake has baked, remove it from the tin and poke a few holes in it with a skewer. Soak it with the syrup, then pop it out of the tin and wrap the cake tightly in cling film and chill it overnight. This will help to improve the texture of the cake.

Chocolate Namelaka (Optional)
9

This cream is optional, but pairs really well with the blood orange flavours and can be piped on top as a decoration. Into a small bowl, stir together the powdered gelatin and cold water. Let it sit for 5 minutes.

10

In a small saucepan, add the milk and glucose and bring it to a gentle simmer, stirring occasionally to dissolve the glucose.

11

Once hot, remove it from the heat and stir through the bloomed gelatin to dissolve it.

12

Slowly pour the hot milk, over the melted chocolate, adding it in three additions, and stirring vigorously with a spatula. Initially it may look quite oily, but as you add the remaining milk it will become smooth.

13

Pour in the cold cream and blend it to combine (or whisk if you don't have a hand blender).

14

Pour it into a bowl and cover the surface with a sheet of clingfilm. Refrigerate it overnight.

Glaze & Finishing
15

Pre-heat the oven to 160C/320F. Into a bowl, sift in the icing sugar.

16

Whisk in enough lemon juice to create a thick, glue like consistency - start with the juice of about 1/2 lemon.

17

Then add a small squeeze of fresh blood orange juice to give a pop of colour. The consistency of the glaze should be slightly runny.

18

Remove the cake from the fridge and paint the glaze all over the outside of the cake, then place it on a baking tray and pop the cake in the oven for 1-2 minutes, just to set the glaze.

19

Allow the cake to come to room temperature before serving.

20

Recipe note - If you are decorating the cake with the chocolate namelaka then there is no need to add the glaze as the citrus lemon flavour doesn't pair as well with the chocolate cream. Simply remove the namelaka from the fridge and whisk it up using a stand mixer fitted with a whisk attachment until you have a medium stiff peak. Pipe this onto the cake.

Blood Orange Loaf Cake