Blood Orange loaf
You can use any citrus for this but I had stored some blood oranges from before the lockdown in my fridge and they turned a simple lemon drizzle cake into a sunset hued loaf. This is adapted from a fantastic recipe by Ravneet Gill.
- 3 eggs
- 225 g caster sugar
- 75 g salted butter, melted
- 100 ml creme fraiche
- 180 g self raising flour
- 3 zest of blood oranges
- 1 zest of a lemon
- 75 g caster sugar
- 3 juice of blood oranges
- 1 juice of lemon
Preheat the oven to 180C
Beat the eggs and sugar until pale and fluffy
Mix the butter and creme fraiche and add slowly to the mixture
Add in the flour and zest
Pour into the prepared loaf pan and bake for 40 to 50 minutes
Put the sugar and juice into a saucepan and heat until dissolved.
Remove the cake from the oven and make holes all over the top of the cake.
Pour in the syrup
Garnish with thin slices of citrus and icing sugar