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Cluck, Muck & Cook

Baking & Foodie Blog From Sunny Brentwood Essex

orange drizzle cake

Blood Orange Drizzle Cake

0 February 26, 2018 Bake with the kids

Blood Orange Drizzle Cake

This time of year I go crazy for sweet vibrant blood oranges. They bring a ray of sunshine into a season of dreary fruit. So what better way to use the oranges than in a drizzle cake. Perfect for a lazy Sunday afternoon with a cuppa after a bracing dog walk with Chester our Cockerpoo.

Blood Orange Drizzle Cake

It is super simple to make and the kids can join in too. The sponge is basically a Victoria sandwich recipe, but when filled with the zest and a little juice of the oranges, it is transformed into a citrus delight. Then it is crowned with a sweet zesty orange syrup that oozes into the cake to make it super moist.

OK I am dribbling, I need to go and grab a slice.

Ingredients:

175g unsalted butter, softened, plus extra for greasing
175g light brown soft sugar
175g plain flour
3 medium eggs
1 tsp baking powder
3 blood oranges (normal oranges will also work)
1/2 tsp orange extract (optional)
50g caster sugar

Method:

  1. Grease and line a 2lb loaf tin with baking parchment.
  2. Preheat the oven to 180˚C (160c Fan), Gas 4.
  3. In a stand mixer or with an electric hand whisk, cream the butter, brown sugar and zest of 2 oranges until light and fluffy.
  4. Scrape down the sides of the bowl and add the eggs one at a time. If it starts to curdle, add a couple of tablespoons of flour.
  5. Add the remaining flour and baking powder, a tablespoon of the juice of one of the oranges (and orange extract if using) and mix until combined.
  6. Pour into the lined loaf tin and bake for 45-55 minutes. Poke a skewer into the middle of the cake and if it comes out clean it is done.
  7. Whilst the cake is in the oven, put the caster sugar in a small pan with about 6 tablespoons of orange juice and the zest of the remaining orange and simmer until the sugar has dissolved.
  8. When the cake comes out of the oven, pierce the top all over with a skewer. Then pour on the orange syrup you have made.
  9. Leave to cool completely in the tin before removing.

Blood Orange Drizzle Cake
 
Save Print
Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
 
This time of year I go crazy for sweet vibrant blood oranges. They bring a ray of sunshine into a season of dreary fruit. So what better way to use the oranges than in a drizzle cake. Perfect for a lazy Sunday afternoon with a cuppa after a bracing dog walk with Chester our Cockerpoo.
Author: CluckMuckCook
Serves: 1
Ingredients
  • 175g unsalted butter, softened, plus extra for greasing
  • 175g light brown soft sugar
  • 175g plain flour
  • 3 medium eggs
  • 1 tsp baking powder
  • 3 blood oranges (normal oranges will also work)
  • ½ tsp orange extract (optional)
  • 50g caster sugar
Instructions
  1. Grease and line a 2lb loaf tin with baking parchment.
  2. Preheat the oven to 180˚C (160c Fan), Gas 4.
  3. In a stand mixer or with an electric hand whisk, cream the butter, brown sugar and zest of 2 oranges until light and fluffy.
  4. Scrape down the sides of the bowl and add the eggs one at a time. If it starts to curdle, add a couple of tablespoons of flour.
  5. Add the remaining flour and baking powder, a tablespoon of the juice of one of the oranges (and orange extract if using) and mix until combined.
  6. Pour into the lined loaf tin and bake for 45-55 minutes. Poke a skewer into the middle of the cake and if it comes out clean it is done.
  7. Whilst the cake is in the oven, put the caster sugar in a small pan with about 6 tablespoons of orange juice and the zest of the remaining orange and simmer until the sugar has dissolved.
  8. When the cake comes out of the oven, pierce the top all over with a skewer. Then pour on the orange syrup you have made.
  9. Leave to cool completely in the tin before removing.
3.5.3229

 

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