Blood Orange Loaf Cake
There’s something undeniably captivating about blood oranges. Their name may sound dramatic, but their flavor is anything but harsh—rather, they offer a stunning balance of sweet citrus and subtle berry-like depth. When baked into a moist, tender loaf cake and adorned with delicate, jewel-toned dehydrated slices, they transform a simple dessert into a showpiece.
What Makes Blood Oranges So Special?
Unlike their standard orange cousins, blood oranges have a rich crimson flesh, thanks to anthocyanins—natural pigments that develop in cool temperatures. This gives them a flavor that’s deeper and more complex, with hints of raspberry, pomegranate, and citrus zest. Their short season, typically from December to April, makes them a wintertime gem, bringing brightness when the days are short and the skies are gray.
Why Blood Oranges Belong in Cake
A loaf cake is the perfect canvas for blood oranges. Their vibrant juice infuses the batter with a floral citrus note, their zest adds aromatic depth, and their natural tartness balances the richness of butter and sugar. The result? A cake that’s golden on the outside, wonderfully moist within, and bursting with citrusy warmth. And then there are the dehydrated orange slices—thin, slightly crisp, and almost translucent when the light hits just right. They provide a stunning garnish, turning an already delicious loaf into an edible work of art.
Dehydrating blood orange slices at home is a straightforward process that requires only a little time and patience. Thinly sliced oranges, lowly dried at a low temperature, transform into beautifully translucent garnishes with a crisp texture. The key is to remove excess moisture before baking and to give them space to dry evenly. After a few hours in the oven, they emerge slightly pliable but will continue to crisp up as they cool. Once ready, these stunning slices add an elegant, citrusy touch to cakes, cocktails, mocktails, and even everyday cheese boards—proof that sometimes, the simplest techniques create the most dazzling results.
A Slice of Sunshine
This loaf cake is more than a dessert (or breakfast if you’re my husband)—it’s a bright, citrus-kissed reminder of how even the most fleeting seasonal ingredients can leave a lasting impression. Whether served with afternoon tea, a weekend brunch, or enjoyed with a quiet moment to yourself, it’s proof that sometimes, the best flavors are also the most beautiful.
Blood Orange Loaf Cake
Ingredients:
For the Dehydrated Orange Slices: (Optional)
- 2 blood oranges, washed and thinly sliced
For the Loaf Cake:
- 1 1/2 cups sugar
- 1 tablespoon blood orange zest
- 1/4 cup blood orange juice, strained
- 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of Kosher salt
- 4 eggs
- 2/3 cup refined (unflavored) coconut oil, melted
- 1/3 cup full-fat sour cream
- 2 teaspoons vanilla extract
For the Glaze:
- 1 1/2 cups Confectioners' sugar, sifted
- 2 tablespoons milk
Directions:
- For the Dehydrated Orange Slices: If making, preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Lay the orange slices out in one layer. Place in the oven and bake for 1 hour, rotating every 15 minutes until completely dehydrated. Remove from the oven and allow to cool.
- For the Loaf Cake: Preheat oven to 350 degrees F. Spray a standard 9 × 5-inch loaf pan with oil and line with parchment paper. Set aside.
- In a large mixing bowl add the sugar, blood orange zest, and juice, and mix well.
- In a separate mixing bowl add the flour, baking powder, and salt and mix to blend.
- To the sugar mixture, add the eggs, coconut oil, sour cream and vanilla and whisk to incorporate. Stir into flour mixture until just combined.
- Pour the batter into the prepared pan and bake, rotating once, until a cake tester inserted into the center comes out clean, about 1 hour. Remove from the oven and carefully turn the loaf onto a wire rack to cool.
- For the Glaze: In a small mixing bowl add the Confectioners' sugar and milk and whisk to blend. Add additional milk as needed to obtain the desired consistency.
- Once the cake has cooled completely, pour the frosting over the loaf allowing it to drip down the sides. Top with some dehydrated orange slices.
- To Serve: Slice as desired and serve with additional dehydrated orange slices.
- Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.
