I’m going to breeze past the fact that the fact that the last thing I wrote was about my 21st birthday and I’m a month away from 22, and instead write about a cake I made last week!
Winter is citrus season, and my love for it has resulted in a series of jokes about how I’ll never get scurvy. There are orange peels everywhere and my microplane is constantly in use zesting something. I couldn’t be happier. In addition to this I’m working out the kinks in a blood orange curd recipe so maybe I’ll keep up the writing and share that? Planning ahead, who knows!
Anyway, I saw a recipe for this cake on instagram and decided at 10am on a Tuesday morning to make it. I’ve definitely tweaked it since, as my desire for intense citrus flavour is too much for most recipes but it was incredibly easy to make and only gets better as it sits!
Blood Orange Loaf Cake
adapted from this recipe from Broma Bakery
½ c vegetable oil
3/4 c sugar
1 tsp baking powder
½ tsp baking soda
Zest of 4 blood oranges
2 tsp blood orange juice
½ c Greek yogurt (I used skyr since its what I had on hand)
1 ½ c flour
- preheat oven to 350F, line loaf pan with parchment paper
- whisk oil, eggs, sugar, baking powder and soda, zest and juice together
- alternate adding flour and Greek yogurt to the mixture, be careful to overmix. I sifted my flour in the second time and it helped prevent overmixing!
- bake for 40-45 minutes until golden brown
Blood Orange Simple Syrup
Juice of 2 oranges (use from above)
½ c sugar
- reduce juice and add sugar, stirring until dissolved
- when the cake comes out of the oven, poke small holes across top and drizzle syrup over the top
Juice of other 2 oranges
1 tsp vanilla
1 ½ c powdered sugar
- reduce juice from remaining two oranges, remove from heat and add vanilla, when cool add milk
- sift in powdered sugar, stirring between ½ cups until desired thickness
- drizzle over cooled cake