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Blood orange pound cake

Blood orange pound cake cut into slices

Blood orange pound cake

Name: Blood orange pound cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves 10
Cuisine: American
Ingredients: 150g unsalted butter softened, plus extra for the tin; 250g caster sugar; 3 medium eggs at room temperature; 250g plain flour; 1½ tsp baking powder; ¼ tsp bicarbonate of soda; 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); 170g icing sugar sifted; 2-3 tbsp blood orange juice

Esther Clark

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Serves 10

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4 out of 5.12 ratingsRate

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Try this modern take on an American pound cake, with soured cream and sharp blood orange icing to balance the sweetness. Decorate with pistachios

Freezable (sponge only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g unsalted butter

softened, plus extra for the tin
250g caster sugar
3 medium eggs

at room temperature
250g plain flour
1½ tsp baking powder
¼ tsp bicarbonate of soda
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

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Nutrition: Per serving

kcal420
fat16g
saturates10g
carbs63g
sugars43g
fibre2g
protein5g
salt0.6g

Method

step 1

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

RECIPE TIPS

THE PERFECT SPONGE

Beat the butter and sugar for the recommended time, and don’t overmix when adding the dry ingredients. Gently incorporating these will result in a softer sponge with a finer texture.

MAKE CANDIED PEEL

To make your own candied peel, use a vegetable peeler to peel large, wide strips of zest from 2 blood oranges. Remove any pith with a knife, then slice the peel into thin matchsticks. Tip 200g granulated sugar into a saucepan with 200ml water and warm over a medium heat until the sugar has dissolved. Add the peel and simmer gently for 15 mins. Scoop the candied peel out of the sugar syrup using a slotted spoon and transfer to a piece of baking parchment. Leave to cool completely.

Recipe from Good Food magazine, January 2020

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A star rating of 4 out of 5.12 ratings

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