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)
- 100 g Icing/Powdered Sugar (for glaze)
- Lemon Juice (for glaze)
Instructions
- Preheat the oven to 160C/320F. Grease a 2lb loaf tin and dust with flour.
- In a bowl, rub blood orange zest into the sugar for one minute before adding eggs. Whisk with a stand mixer for about 3 minutes until thickened.
- Pour in cream and mix well. Fold in sifted dry ingredients until just combined, then whisk in oil.
- Transfer batter to the prepared loaf tin and bake for 65-75 minutes or until a skewer inserted comes out clean.
- While baking, prepare syrup by heating sugar with blood orange juice until dissolved.
- Once baked, poke holes in the cake and soak with syrup before chilling overnight.
- Optionally, prepare chocolate cream by mixing melted chocolate with cold cream and vegan gelatin, then refrigerate.
- Glaze the cake with icing sugar mixed with lemon juice and blood orange juice before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 270
- Sugar: 25g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg