It’s citrus season, friends, and I’ve baked quite a few citrus recipes. This Glazed Blood Orange Loaf is divinely citrusy, refreshing and the perfect way to enjoy the citrus season’s most beautiful fruit.
Regardless of the fact that January ended, and I wasn’t really active on the blog, I got a little lazy regarding writing, but it’s not too late to post this recipe, since citurus season is at it’s peak.
If you follow me on Instagram, then you know that I’m obsessed with blood oranges. I’m really excited when I see the first blood oranges in the grocery stores. But then I come home, grab a knife and cut the first orange. My mood changes instantly, because blood orange is not really red at all, and there is no reddish flesh at all. Then I cut the other, so my mood goes up again because this one is a little red, then I cut the 3rd orange and it’s red (not that perfectly blood red, but it’s ok) and thats is how my mood is shifting until I cut out all the remaining oranges.
It’s amazes me that it’s so hard to find real blood oranges here in Croatia. The one bought in grocery stores are not perfectly red, in the packing you can find few which has reddish flesh. I even went to our local farmer’s market, unfortunately it’s the same.
Of the 4 kg of “blood” oranges I bought at various grocery stores, there were some that were pretty much red, so I was able to squeeze enough juice for this cake.
WHAT INGREDIENTS YOU WILL NEED?
- blood oranges
- sour cream
- unsalted butter
- all-purpose flour and cornstarch
- granulated sugar
- baking powder
- powdered sugar
HOW TO STORE THIS CAKE?
Store, unsliced, wraped in plastic foil or inside an airtigh container at room temperature for up to 3 days or freeze (unglazed) wraped tightly in a foil and inside freezer-safe container for up to 2 months.
FEW TIPS AND TRICKS
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking.
- I use Large eggs which are around 60-65 grams. In US it would be a XL egg.
- For best results make sure your ingredients are at room temperature before you begin baking.
- Not all ovens are the same. Adjust baking time to your oven. I suggest to start checking at 45 minutes and every 5 minutes after that, until skewer inserted into the center of the cake comes out clean.
- The cakes baked in darker pans will bake faster.
- LEMON BUNDT CAKE WITH BERRY JAM FILLING
- CHOCOLATE AND ORANGE VANILLA CAKE
- LEMON LOAF CAKE
- LEMON YOGURT TART
- LEMON TART
- LEMON CAKE WITH CREAM CHEESE FROSTING
- CRANBERRY ORANGE LOAF CAKE
- CRANBERRY ORANGE CAKE
→If you make this cake, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Glazed Blood Orange Loaf Cake
- 120 grams butter (1/2 cup) room temperature
- 150 grams granulated sugar (¾ cup)
- 2 large eggs room temperature
- finely grated zest of 1 large blood orange
- 180 ml blood orange juice (3/4 cup)
- 60 grams full fat sour cream (1/4 cup)
- 250 grams all-purpose/plain flour (2 cups)
- 30 grams cornstarch (1/4 cup)
- 2 teaspoons baking powder (10 grams)
- ¼ teaspoon salt
- 120 grams powdered sugar (1 cup) sifted
- 2-3 Tablespoons blood orange juice or more if needed
- Preheat oven to 180°C (350°F). Grease 23x13 cm (9x5 inch) loaf pan and line with parchment paper. Set aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
- Using an electric mixer beat the butter, sugar and orange zest until creamy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. With a mixer on low speed, add the dry ingredients in 3 additions alternating with the orange juice and sour cream (dry-wet-dry-wet-dry). Do not over mix.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted comes out clean. If using dark colored loaf pan, start checking at 45 minutes.
- Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely. Once cool, pour the glaze over top. Let the glaze set for 20 minutes, then slice and serve!
- Whisk the powdered sugar and juice together in a large bowl until smooth and pourable. Add more juice if it's to thick or more powdered sugar if it's too runny. Pour it over the cake once cooled.