Blood oranges go particularly well with rosemary. The juice from the blood oranges also makes for THE most gorgeous frosting. A tip: when the blood orange season is coming to an end, buy as many as you can, squeeze out the juice into an airtight container or into small freezer bags and freeze to use later on.
Prep Time 30minutes
Cook Time 1hour30minutes
Total Time 2hours
Author Katie Quinn Davies
1wholeblood orangepeeled, pith removed and cut into segments
1wholeorangepeeled, pith removed and cut into segments
Preheat the oven to 400°F (204°C) and grease a 6 cup capacity bundt pan (alternatively, grease and line a 9 inch spring-form cake pan).
Use an electric mixer to cream the butter and sugar for 10 minutes until light and creamy.
Add the Cointreau and combine.
Whizz the blood orange, orange and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp.
Add to the butter and sugar mixture and beat together on low speed until combined. Add the eggs, one at a time, and beat until incorporated.
In a separate bowl, mix together the flour and baking powder.
With the mixer on low speed, gradually add the flour mixture to the butter and sugar mixture, beating between additions, until everything is well incorporated. Pour the cake batter into the prepared pan.
Bake for 45–50 minutes or until the top is golden and a skewer inserted into the center comes out clean.
Make the blood orange syrup
Place the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat to medium and simmer, stirring occasionally, for 10–15 minutes or until the sugar has dissolved and the syrup has reduced by about a third. Keep warm until the cake is ready.
Leave the cake to cool a little before transferring it to a wire rack. Place a plate underneath the rack to catch any drips, then prick the top of the cake with a skewer, spoon the warm syrup over the cake and leave it to be absorbed.
Make the frosting
Combine the blood orange juice and confectioners’ sugar until smooth. Drizzle the frosting all over the cooled cake, then chill the cake in the fridge for 20 minutes before serving.
A tip: when the blood orange season is coming to an end, buy as many as you can, squeeze out the juice into an airtight container or into small freezer bags and freeze to use later on. The frozen juice may separate a little when you thaw it, but it’s still fine to use.