Ingredients
- 230 g Caster Sugar
- 10 g Blood Orange Zest
- 170 g Whole Eggs
- 115 g Double Cream
- 185 g Cake Flour
- 3 g Baking Powder
- 3 g Fine Sea Salt
- 60 g Neutral Oil (Vegetable)
- 50 g Blood Orange Juice
Instructions
- Preheat your oven to 160C/320F (non-fan assisted). Grease a 2lb loaf tin and dust with flour.
- In a bowl, mix caster sugar with blood orange zest for one minute. Add eggs and whisk on medium speed until thickened and pale.
- Incorporate double cream and mix until combined.
- Sift in cake flour, baking powder, and sea salt; gently fold into batter.
- Add neutral oil until smooth.
- Transfer to the prepared tin, bake for 65-75 minutes until a skewer comes out clean.
- While baking, prepare syrup by heating sugar with lemon juice and blood orange juice until dissolved.
- Poke holes in the warm cake and soak with syrup; wrap tightly and chill overnight.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 275
- Sugar: 21g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg