Blood orange pound cake

Nutrition and extra info

  • sponge only
  • Vegetarian
  • Nutrition: Per serving

  • kcal420
  • fat16g
  • saturates10g
  • carbs63g
  • sugars43g
  • fibre2g
  • protein5g
  • salt0.6g
  • Ingredients
  • Method
  • Ingredients

  • 150g unsalted butter, softened, plus extra for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g caster sugar
  • 3 medium eggs, at room temperature



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g plain flour
  • 1½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ½ tsp fine sea salt
  • 100g full-fat soured cream
  • 3 blood orange, finely zested
  • 3 tbsp chopped pistachios, to decorate (optional)
  • candied peel, to decorate (optional, see tip, below)
  • For the icing

  • 170g icing sugar, sifted
  • 2-3 tbsp blood orange juice
  • Method

    1. Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.

    2. Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.

    3. To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.

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