Citrus season is in full swing, and bringing vital colour and flavour to the dark, January kitchen. Blood oranges have a limited season but are all the sweeter for it: this blood orange pound cake makes the most of their flavour with a buttery, rich sponge and bright pink blood orange glaze. The original recipe has an optional drizzle, but I felt the cake was moist enough. To make the blood orange pound cake, you will need:
300g caster sugar
3 blood oranges
150g unsalted butter, room temperature
3 large eggs
300g plain flour
2 tsp baking powder
1/4 tsp salt
200ml double cream
2 blood oranges
Optional: handful of flaked almonds, lightly toasted.
Heat the oven to 180C (fan 160C) and lightly grease a large loaf tin, lining with a strip of parchment paper. Put the sugar, butter and orange zest into a stand mixer fitted with the paddle and beat for about 5 minutes until light and fluffy.
Add the eggs, a little at a time, waiting until fully combined before adding more.
Fold in the flour, salt and the baking powder and mix until smooth. Pour in the cream and gently mix to combine. Spoon into the loaf tin and bake for 55-60 minutes or until a skewer inserted into the middle comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack set over a piece of baking paper. To make the glaze, slowly mix in icing sugar to the orange juice, adding just enough to make a glaze that is thick and pourable. Add a small pinch of salt and mix to combine, this will temper the sweetness a little.
Pour the glaze all over the cake, allowing to drip down the sides. Allow to set for 20-30 minutes before topping with pieces of blood orange and flaked almonds, if you have them. This cake will keep for 3-4 days in an airtight container.
What are you baking this weekend? Are you embracing blood orange season?
Recipe adapted from Edd Kimber.