Using up the last of the winter citrus - a blood orange drizzle cake
If you're anything like my, around this time of year there are always a few sad looking oranges and lemons lingering in the fruit bowl, left over from the winter citrus season. This moist, fragrant cake is the perfect way of using them up. I've used blood oranges because that's what I had but this would work perfectly with normal oranges or even lemons.
You will need:
- 250g unsalted butter
- 335g caster sugar
- 3 eggs
- 1 tablespoon blood orange or orange marmalade
- Zest of 2 blood oranges
- 350g self-raising flour
- 1/2 tsp salt
- 150ml whole milk
Preheat your oven to 180 degrees C and line your loaf tin. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Then add the marmalade and orange zest and mix again. Sift the flour and salt before folding it in. Add the milk and mix in well. Pour the batter into the prepared tin and bake for 1hr or until a skewer comes out clean.
To make the citrus drizzle, combine 200g sugar with the juice of one blood orange in a saucepan and heat until syrupy. Use a skewer to poke the cake all over and then pour the syrup over so that it soaks into the cake. To make the candied oranges to top the cake, cut two oranges into half moon slices and gently simmer in a shallow pan with 250g sugar and 350ml water until the oranges are candied. Arrange on top of the cake.