Blood Orange White Chocolate Pound Cake
This lovely cake helps to make use of the beautiful colours you get from a blood orange juice. Whilst the glaze may take a little patience to get that zebra stripes, it is well worth it. The cake itself is also a winner, and I will be making it again.
Blood Orange White Chocolate Pound Cake
Print RecipeIngredients
- 215g caster sugar
- 100g unsalted butter, room temperature
- Zest of two blood oranges
- 2 large eggs
- 150g plain flour
- 65g ground almonds
- ¾ tsp baking powder
- ½ tsp salt
- 65g white chocolate, melted and cooled
- 125ml double cream
Syrup
- 120ml blood orange juice
- 120g caster sugar
Glaze
- 2 tbsp blood orange juice
- 2 tbsp milk
- 1 tsp vanilla bean paste
- 400-500g icing sugar
Instructions
- Lightly grease, and line with parchment, a deep 23cm round cake pan. Preheat the oven to 180°C / 160°C fan.
- Place the butter, sugar and zest into a large bowl and using an electric mixer beat together until light and fluffy, about 5 minutes. Add the eggs a little at a time, beating in until fully combined before adding more. Mix in the cooled white chocolate until evenly combined. In another bowl mix together the flour, almonds, baking powder and salt. Starting and finishing with the flour mixture, add in three additions, alternating with the cream.
- Scrape the finished batter into the prepared cake pan and gently smooth into an even layer. Bake in the preheated oven for about 45-50 minutes or until golden brown and a skewer inserted into the middle of the cake comes out clean. Pop the pan on a wire rack and allow the cake to cool for 10 minutes before turning out onto the rack to cool completely.
- Whilst the cake is still warm make a syrup by heating the blood orange juice and sugar together in a small pan until the sugar has dissolved and the mixture just comes to a simmer. Brush the syrup all over the cake, doing so whilst the cake is still warm allows it to full soak into the cake. Once the cake is fully cooled make the glaze. In one bowl mix together the blood orange juice and half the sugar mixing to form a thick but just pourable glaze. Do the same with the milk, vanilla and remaining sugar. You want the glazes to be thick enough that they will hold some definition when piped but loose enough that will spread together to form a uniform glaze.
- Place each glaze into a piping bag and snip off the ends with a pair of scissors. Pipe alternate stripes of the glaze over the cake, allowing a little excess to drip down the sides. Set the cake aside for a couple hours to allow the glaze to set before serving.
Blood Orange White Chocolate Pound Cake