Blood Orange Seed Cake (6-8)

A very good cake from ” Notes from a Small Kitchen Island ” by Debora Robertson. It will keep well sealed in a tin for a few days.

Blood Orange Seed Cake (6-8)
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Blood Orange Seed Cake (6-8)
Print Recipe
For the Drizzle :
  1. Preheat the oven to 180 C, 160 Fan, Gas 4. Lightly butter a 21x11x6 cm loaf tin and line the bottom with buttered baking parchment.
  2. Cream together the butters and sugars until very light and fluffy in a bowl with a wooden spoon or a hand mixer. Add the eggs a little at a time, beating well after each addition and adding a little flour if the mixture looks like it may curdle.
  3. In a separate bowl whisk together the flour and salt, then gently fold into the butter mixture with a spatula until just combined. Fold in the candied peel and caraway seeds.
  4. Add the Madeira and a little milk, just enough to give the batter a smooth, soft texture- it should drop easily from a spoon. Spoon into the baking tin and place a long strip of peel on the top if you have one.
  5. Bake for 45 minutes until a toothpick inswerted into the middle comes out clean. If the cake begins to darken too mich before it is fully cooked drape a piece of foil over the top.
  6. Make the drizzle while the cake is cooking. Put the juice into a small pan with the sugar and heat gently over a low heat until the sugar dissolves. Remove from the heat and add the Madeira.
  7. Take the cake out of the oven and while it is still warm skewer the top all over with holes. Immediately pour over the drizzle mixture. Allow to cool completely in the tin before turning out.
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