Blood orange loaf

January is blood oranges season. I wrote about them last year, baked cakes and waited all year long for new season because... THESE oranges taste totally different than ordinary oranges. They are delicate, yummy and slightly flowery. And obviously orange-y but more sweet. Today my recipe is for easy and tasty cake which contains blood oranges’ zest and juice inside and icing outside. The cake is very moist and aromatic and perfect for daily winter-y teatime. Enjoy!


loaf pan 4 ½ x 12 inch



  • ¾ cup sugar
  • zest of 1 blood orange
  • 2 cups flour
  • 2 ½ baking powder
  • pinch salt
  • 1/3 cup juice of blood orange (I pressed ½ fruit)
  • 2eggs
  • 1 egg yolk
  • 4 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 1 cup Greek yoghurt, plain
  • 1 teaspoon vanilla extract


  • juice of ½ blond orange
  • 1 cup icing sugar



Grease and line pan. Preheat oven to 350°F.

Place in the bowl of a stand mixer sugar and orange zest and mix for few minutes. Add flour, salt and baking powder, mix. In a separated bowl mix together eggs, egg yolk, oil, butter and juice. Add to the flour mixture and mix until combined. Add yoghurt and vanilla, mix until combined. Spoon the mixture into pan and bake for 55 minutes (until the skewer inserted into center comes out clean). Remove cake from the oven and leave for 10 minutes. Then remove cake from the pan, cover tightly with plastic wrap and leave to cool completely – cling film avoids moisture loss.

Make icing: mix icing sugar and orange juice until smooth mixture. Pour over the cooled cake. For decoration might be used candid oranges – to make them cook syrup (water + sugar in ratio 1:1) until boiled, lower the heat and place in sliced (with skin) oranges. Cook for 20 minutes until become translucent. Drain and place over the cake.  


Category: Tea- and bundtcakes.

Tags: orange.

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