Beautiful organic blood oranges are not available all year around. They a have a short window usually December to March and then they disappear for another year. Ours are from Italy, they are sweeter than regular oranges but also have a sharpness and the most stunning shades of raspberry pink.
A baked loaf works great with citrus. If you can’t get blood oranges try lemon or regular orange.
This loaf is egg and dairy free and drizzles with a blood orange icing (showing off the natural pink juice). It is just delicious with a big mug of tea.
Enjoy,
Lou x
Ingredients: 8 servings
- 300g plain flour
- 2 tsp baking powder
- 185g sugar – light brown or cane sugar
- 125ml light oil (olive/vegetable)
- 200ml unsweetened almond milk
- Juice of 2 blood oranges (130ml)
- Zest of 2 blood oranges
- 1 tsp vanilla
Icing:
- 90g icing sugar
- 2 tbsp blood orange juice
Method:
Step 1: Preheat oven to 180C fan. Line and grease a 2lb loaf tin. Sift flour and baking powder into a bowl. Add the sugar and and mix with a wooden spoon.
Step 2: In a separate bowl mix together the oil, milk, blood orange juice, blood orange zest and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 3: Pour into the loaf tin and place in the oven for 45-55 minutes. It should be starting to turn golden brown on the edges. Do the toothpick test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.
Step 4: Make the icing by mixing the icing sugar and blood orange juice together until it forms a thick icing, add a tiny bit of water if its too thick. Spoon onto the cake once cooled with the back of a spoon.
Top with some extra orange zest and serve!
Will keep in an air tight container for 3-4 days.
