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Blood Orange and Ginger Drizzle Cake

It’s a food fact that if you want to find what’s best in season, head towards the markets.  Whether it’s an organic, bio-dynamic, re-mortgage your house to afford it style farmer’s market or just the local greengrocer and his striped awning.  If you shop from the markets, you will see the seasons as they change and develop, the colours of your purchases satisfyingly ebbing and flowing with the weather.  Right now, blood oranges are having their time again.  Or, as I was recently informed, blush oranges.  The connotation of blood clearly being too much for some shoppers!  Rich ruby red with swirls of amber, these tarter, more intense versions of an orange are utterly delicious and as pleasing to look at as they are to eat.  I’m currently favouring a simple salad made from cooked beetroot, poached chicken and slices of blood orange, lightly dressed in oil and scattered with fresh coriander.  It’s a great combination and one I hope to show you later in the month.  In the meantime, I made this cake from a whim.  I do so love a lemon drizzle and thought that the tartness of the blood oranges would suit the overall feel.  The ginger is a warming addition and a nod to the drop in temperature in recent days.  You’re left with a light and zesty cake, soaked in sweet/sharp nectar and topped with a fine gauze of scented sugar crust.  It’s a winner and a rather lovely treat on a cold afternoon.

To my mind, blood oranges are best.  But I’m sure that if you use regular oranges for this recipe, it will work just as well.  In fact, I’m positive it would be lovely.


You will need a 2lb loaf tin for this recipe

For the cake

225g/8oz butter replacement - Pure Sunflower Spread

225g/8oz golden caster sugar

4 eggs – 4 tsp Orgran Egg Replacer whisked together with 8 tbsp water

225g/8oz Doves Farm Gluten Free Self Raising Flour

1 heaped tsp ground ginger

1tbsp rice milk

1tsp xanthan gum

The zest of 2 blood oranges


For the drizzle

The juice of 1 blood orange

85g/3oz golden caster sugar

Preheat the oven to 180c (160c Fan) and grease and line your loaf tin.  Cream together the butter replacement and sugar until pale and fluffy, then add the egg replacement mixture, a bit at a time, slowly stirring them through until fully incorporated. 

Sift in the flour, ginger and xanthan gum then add the grated orange zest and rice milk, mix well until fully combined and then spoon in to the lined loaf tin, levelling the top of the cake with the back of your spoon.

Bake in the oven for 45 – 50 minutes until cooked through and a thin skewer or cocktail stick inserted in to the centre of the cake comes out clean.  Allow the cake to cool a little in its tin while you mix together the remaining caster sugar and orange juice.  Pierce the warm cake all over using the skewer or a fork and then pour over the drizzle – the juice will be absorbed into the cake and will dry to form a sugary crust on the cake’s surface.  Leave the cake in its tin until completely cool and then cut into slices and serve.

You can also find this recipe at Cybele Pascal's Allergy Free Cuisine

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Reader Comments (6)

This does look amazing. It reminds me of the lemon drizzle cake my Mum makes following the same method with a lemon syrup/drizzle. The colours on this look stunning though and I will be giving it a go as soon as I find some blood oranges :)

January 19, 2012 | Unregistered Commenterconcretemoomin

Wow looks stunning and love how you can see where the bloof orange juice and trickled into the cake.

January 20, 2012 | Unregistered Commenterkatie

Going through your blog posts and this is such a striking looking cake with the blood orange. I shall definitly try when I see them in the shops next!

April 14, 2012 | Unregistered CommenterBev

Hi Bev, so glad you like it. Blood Oranges are pretty out of season now but you could make an alternative using the juice of 1 orange and 1 lemon for the drizzle.

April 16, 2012 | Unregistered CommenterThe Intolerant Gourmet

Lovely recipe (again!). Thank you. We try not to have too much citrus, so I missed out the zest and drizzled with 2 tblsp of syrup from a preserved stem ginger jar. Ginger drizzle cake - Yum!

May 4, 2012 | Unregistered CommenterGill

Hi Gill, that sounds gorgeous! I make a lot of crystalised ginger around Christmas and the excess ginger sugar is perfect for drizzle cake - I adore it. Ginger Drizzle Cake alone would be a triumph.

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