Blood orange loaf cake from Bake from Scratch: Artisan Recipes for Home Bakers (page 97) by Brian Hart Hoffman

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Notes about this recipe

  • Zosia on February 19, 2019

    This cake comes together easily without a mixer and is moist and spongy, though the texture of mine might have been affected by my substitution of 2% yogurt for sour cream. It has a pleasant orange flavour and is not too sweet. The glaze, however, is very sweet; I won't bother making the syrup for it next time but use blood orange juice instead as it will bring a tang to the icing as well as colour. I made only half a recipe of the glaze and baked the loaf for 65 minutes (202F).

  • Zosia on February 18, 2019

    errata: use ¼ cup (60 grams) blood orange juice (instead of ½ cup). In Step 3, gradually add flour mixture to sour cream mixture. There is no butter in this recipe.

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