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Blood Orange Cake

A showstopper of a cake drizzled in blood orange icing and topped with dried oranges!


  • Preheat the oven to 170C, line a cake tin with baking paper and cream together the butter, sugars and the zest of one blood orange in a mixing bowl.

  • Tip in an egg, beat, add another egg and beat again. Add two tablespoons of blood orange juice and the vanilla extract and beat until the mixture is fluffy.

  • In a separate bowl, combine the baking powder, baking soda, salt, flour, cinnamon and cardamom. Add 1/3 of the dry mixture to the wet mixture, combine and tip in half of the sour cream and combine. Repeat until the ingredients are combined and a smooth consistency forms.

  • Pour the cake mixture in to the prepared cake tin, place in the oven and bake for 45 minutes or until cooked through. Leave the cake to cool in the tin for 5 minutes then carefully remove and leave to cool on a cooling rack.

  • While the cake is almost cooled, whisk the juice of one blood orange, a couple drops of vanilla extract and the icing sugar. Once the cake is cooled completely, pour the icing on top of the cake and allow to drip over the edges.

  • Decorate the cake with slices of dried oranges.

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