Recipe Time – Blood Orange Loaf Cake
FOR THE CAKE
1 cup white granulated sugar
2 tablespoons not packed, blood orange zest (3-4 oranges)
2 cups plain (all purpose) flour
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs, room temp
113 g unsalted butter, melted & cooled slightly
¼ cup vegetable oil
½ cup Blood orange juice
½ cup Greek yoghurt
1 ½ – 2 tablespoons blood orange juice, from the reddest ones
1 ½ cups icing sugar
Preheat the oven to 180C (160C fan) . Grease then line an 8×4 inch (20cm x 10cm loaf pan with baking paper.
In a large bowl, work the sugar and zest together with your fingertips to release the oils from the zest.
To the same bowl, add the flour, baking powder and salt and whisk well.
In another bowl, whisk together the eggs, orange juice, melted butter, oil and yoghurt.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a spatula to gently combine just until there are no lumps left.
Pour the batter into the prepared cake pan and bake for around 55-60 minutes or until a toothpick comes out just clean and it’s golden brown. Watch it carefully towards the end as loaf cakes can have a tendency to over-bake quickly.
Let the cake cool in the tin for 10 minutes, before using the edges of the baking paper on the long sides to lift it out. Finish cooling on a wire rack.
Once cooled, mix together the icing sugar and orange juice and drizzle the icing over the top.
Top with candied orange slices for a stunning finish