Blood Orange Loaf Cake

A great recipe that really highlights blood oranges is this Blood Orange Loaf Cake. The lovely citrus flavour appears in the cake, syrup, zest, and topping. This exquisite cake is sure to wow!

Cake Ingredients:

  1. ½ cup cake flour
  2. ½ cup flour for all purposes
  3. One tsp baking powder
  4. One-half teaspoon of baking soda
  5. Half a teaspoon of salt
  6. 1 cup plus 2 tablespoons of powdered sugar
  7. Four substantial eggs, room temperature
  8. Grated blood orange zest, 2 TBSP
  9. Freshly squeezed blood orange juice, two tablespoons
  10. Two sticks (1 cup) of melted, unsalted butter
  11. ¼ cup of Greek yoghurt, plain
  12. One tsp vanilla essence


  1. 3 TBSP granulated sugar
  2. 3 TBSP freshly squeezed blood orange juice
  3. Candied orange slices
  4. 1 blood orange, preferably organic
  5. ½ cup granulated sugar
  6. ½ cup water


  1. 1 cup confectioners’ sugar
  2. 2-3 TBSP freshly squeezed blood orange juice


  1. Prepare the cake: Start the oven at 350 degrees Fahrenheit. Grease a normal 9″ x 5″ loaf pan generously, then set it aside. Mix the flours, baking soda, baking powder, and salt in a big bowl. Put aside.
  2. Mix the sugar, eggs, orange zest, and orange juice in a large basin or the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for two to three minutes, or until thoroughly combined. Melt the butter and add it while the mixer is on low. The dry ingredients should then be added gradually until just mixed. Once combined, add the vanilla and Greek yoghurt. Don’t overmix; instead, add the remaining dry ingredients until everything just comes together.
  3. After transferring the batter to the loaf pan that you have prepared, bake it for 20 minutes in a preheated oven. After rotating the pan, reduce the oven’s temperature to 325 degrees Fahrenheit and continue baking for a further 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
  4. Take the pan out of the oven and let it cool for at least ten to fifteen minutes (I can tell you from experience that if you skip this step, your loaf won’t hold together and you’ll end up with a huge mess!). After that, take the cake out of the pan and let it cool fully on a wire rack.
  5. To prepare the syrup, place the sugar and orange juice in a glass measuring cup or bowl that is safe to microwave for 45 seconds, or until the sugar is completely dissolved. When you’re ready to assemble, set the syrup aside.
  6. To prepare the candied orange slices, wash your blood orange well and let it air dry. Cut the orange in half width-wise, cutting through the fruit’s “equator” with a paring knife. Slice the orange extremely thinly with a serrated knife. Ensure that all seeds are removed.
  7. Heat the water and sugar in a medium saucepan over medium-high heat until the mixture bubbles. Make sure the orange slices do not overlap by adding them in a single layer. After reducing the heat to medium low, simmer the oranges for ten minutes. After 10 more minutes of simmering, flip them (tongs come in handy here).
  8. After removing the orange slices, arrange them on a wire rack that is placed on waxed or parchment paper.
  9. Prepare the glaze: Blend the juice and powdered sugar until the mixture is thick enough to pour or spread, without being too thin. If necessary, add extra juice or powdered sugar.
  10. Put the cake together: After the cake has completely cooled, use a toothpick to poke holes all over the top. Over the cake’s top, pour the syrup. Using a spatula, evenly distribute the glaze over the cake. Place the candied orange slices on top after that. Let the glaze set up before cutting and serving.
  11. Cake can keep for approximately four to five days at room temperature if stored in an airtight container.

Recipe By: Mandy recipe box


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