Blood Orange Syrup Loaf Cake (8)

A deliciously moist gluten free cake from Tamal Ray .

Blood Orange Syrup Loaf Cake (8)
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    Blood Orange Syrup Loaf Cake (8)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. To make the cake, cream the butter and sugar until pale and fluffy, then stir in the remaining cake ingredients. Pour the mix into a 2lb/900g loaf tin lined with greaseproof paper brushed with a little melted butter. Bake at 180C (160C fan)/gas 4 for 50 minutes, until golden brown.
      2. While the cake is cooking, make the candied zest. Mix the sugar and 120ml water in a small saucepan over a medium heat, until the sugar has dissolved. Tip in the zest and turn the heat to low. Simmer for about five minutes, until the zest becomes translucent, then remove with a fork and leave to cool.
      3. To make the syrup, pour the sugar and orange juice into the pan and boil for five minutes. When the cake is ready, poke holes all over the top with a skewer and pour over the syrup. Leave to cool before turning out of the tin and sprinkling over the candied zest.
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