Sunday 22th February 2019
I’ve had one of those weekends where nothing has gone to plan. A cake stand didn’t turn up which was frustrating. Then I lost my memory card for my camera which I later found after I had run out to go buy a new one. Finally, my motivation to do any work has disappeared.
Yeah life is great right now for me.
However, I ate two slices of this cake after I finished photographing it and it did make things better. So, life is mixed right now (well, it gets better with cake).
Blood orange season is quite literally my favourite season ever. It’s really short (only a couple months) so you really need to be on the ball with it and take advantage of it whilst you can. Some places call them red oranges now as I guess the name blood orange could be quite off putting, but they are the best things ever.
They’re sweet and juicy and utterly delicious and right now I’m trying to find ways to put them into everything! Last year I made a blood orange upside down cake which was amazing, but this is probably even better than that one.
With the weather the way it is right now, there is genuinely nothing better than sitting in the sun eating a slice of this cake. It is super light and fluffy and moist. I am pretty sure that this has been the only thing that has been getting me through the last few weeks.
Also this icing is genuinely the best thing ever! It’s just this perfect blend of tangy and sweet orangey and oh my days I could probably just sit there and eat it as it is. I like the icing to be quite thick (rather than runny) so that you get a good amount of it on the cake, as otherwise it will just run off the cake and pool on the plate beneath, which isn’t as much fun.
Ingredients:
250g Plain Flour
175g Butter
150g Sugar
3 eggs
Juice and Zest of 1 Blood Orange
1tsp Vanilla Extract
For Blood Orange Icing:
200g Icing Sugar
Juice of 1 Orange
Method:
- Preheat the oven to 170°C Fan
- Put all of the ingredients into a bowl and mix together on a medium speed for 5 minutes, until all the ingredients have mixed together and the batter is light in colour
- Spray your Bundt tin with oil spray or alternatively brush it with melted butter and then coat it with a thin layer of flour
- Pour the cake batter into the bundt tin and then bake the cake for 30-35 minutes, until a skewer poked into the cake comes out clean.
- Allow the cake to cool for 15 minutes in the bundt tin before turning it out onto a cooling rack and allowing it to cool completey.
- Once the cake is cooled, make up the icing by mixing the blood orange juice and the icing sugar together, until it creates a thick icing. Pour the icing evenly over the cake
