Happy Mothers Day! Some of the best moments shared are with tea and cake. Theres nothing nicer than a homemade cake baked for someone special and theres no one more special than a mother (especially on Mothers Day). I couldn’t resist adding some beautiful blood oranges with their stunning crimson colour to a simple sponge recipe to make this delightful cake.
This cake tastes divine and is a real seasonal treat. If blood oranges are no longer in season try with regular oranges or lemon.
- 225g butter – soft
- 225g sugar
- 3 eggs
- 225g self raising flour
- 1 blood orange, zest and fruit chopped
- For the caramelised blood oranges
- 2 blood oranges finely sliced
- 1 cup of sugar
- ⅓ cup of water
- Cremé fraiche to serve
- Preheat the oven 170c. Line and grease a 9inc cake tin.
- Add the soft butter to a mixing bowl and, using an electric hand mixer, beat for a couple of minutes.
- Gradually add in the sugar and beat well until combined and the mix becomes pale in colour.
- Beat in the eggs one at a time and continue to beat to get air into the mix.
- Sieve in the flour and carefully fold in with a spatula.
- Zest 1 blood orange, then cut off the skin and white pith, remove any seeds and dice up the flesh.
- Add the zest and chopped flesh to the bowl and gently fold in.
- Pour the batter into the prepared cake tin and bake for 45 minutes until cooked through.
- In the meantime make the caramelised blood orange slices. Slice 2 blood oranges thinly, discard the ends and any pips.
- Add the cup of sugar and water to a wide pot and cook on medium until the sugar is dissolved.
- Add all the orange slices and simmer for 30 minutes turning half way through.
- Take the slices from the pot and put them on a plate to cool, pour the pink syrup into a jug.
- Top the cooled cake with the cooled blood orange slices. Cut and serve a slice with creme fraichê and pour the syrup over.