Happy Valentines Day! I might not be a fan of the more obvious, throw some hearts on, Valentines Day baking this vibrant blood orange cake just happens to be bright pink so might be the perfect cake if you are looking for something edible this Valentines Day. Made with my winter obsession this pound cake is infused with blood orange flavour. Firstly the zest is beaten with butter and sugar, releasing the strong oils and adding bags full of flavour. To layer in more orange flavour the cake, still fresh from the oven, is brushed liberally with a simple syrup made with blood orange juice and sugar, which soaks down into the cake adding more flavour plus moistness to boot. To finish the cake has yet more orange flavour added in the form of a classic icing sugar glaze and finished with segments of blood oranges and toasted flaked almonds. It is a simple cake with a surprising amount of elegance; its texture is velvety, the benefit of being made with a mix of butter and cream, its moist and keeps for days, and it has a delightful flavour. 

Whilst I have you here I also have a quick update. In the morning I am flying out to the states to start the #BakeLikeABrit tour with Bake From Scratch magazine. I cannot wait to get to San Francisco, our first stop on the tour and I am so excited to get our first event started. Make sure you follow along on Instagram where I will be posting lots of behind the scenes content. Whilst we have a lot planned on the trip we also have a few events you can get involved with.

Facebook Live at the Williams Sonoma HQ
Don't miss the FB LIVE from the Williams Sonoma Test Kitchen Amy Guittard from Guittard Chocolate and myself. We will be making Passion Fruit Bundt Cake in the Nordic Ware Crown Bundt Pan, glazing in a chocolate sauce made with Guittard Chocolate
There will be a GIVEAWAY during the broadcast, with prizes including cake pans, cookbooks and chocolate.
Join this event to get a reminder when the LIVE begins Friday, February 16th at 9:30am PST 5.30pm GMT.

In Store Events
Whilst on the tour we will be doing two instore events at Williams Sonoma stores, the Edina store in Minneapolis and the Columbus Circle store in NYC. Tickets are $15 and include a copy of the magazine so a total steal, I cant wait to see you guys there.

Minneapolis
19th Feb 6.30-8.00pm Williams Sonoma Edina
Book Tickets Here

NYC
22nd Feb 6.30-8.00pm Williams Sonoma Columbus Circle
Book Tickets Here

Blood Orange Pound Cake
300g caster sugar
3 blood oranges, prefereably Moro variety
150g unsalted butter, room temperature
3 large eggs
300g plain flour
2 tsp baking powder
1/4 tsp salt
200ml double cream

Blood Orange Syrup
100ml blood orange juice
100g caster sugar

To Decorate
2 blood oranges
Icing sugar
Handful of flaked almonds, lightly toasted

Heat the oven to 180C (fan 160C) and lightly grease a large loaf tin, lining with a strip of parchment paper. Put the sugar, butter and orange zest into a stand mixer fitted with the paddle and beat for about 5 minutes until light and fluffy. Add the eggs, a little a time, waiting until fully combined before adding more. Fold in the flour, salt and the baking powder and mix until smooth. Pour in the cream and gently mix to combine. Spoon into the loaf tin and bake for 55-60 minutes or until a skewer inserted into the middle comes out clean.

While the cake bakes, put the orange juice and sugar into a small pan and bring to a gentle simmer, cooking until the sugar has dissolved. Remove from the heat.

Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack set over a piece of baking paper. Using a skewer, poke holes all over the top, sides and base of the cake. Brush the syrup all over the cake, coating the entire surface. Allow to cool. 

To make the glaze, slowly mix in icing sugar to the orange juice, adding just enough to make a glaze that is thick and pourable. Add a small pinch of salt and mix to combine, this helps temper the sweetness a little. Pour the glaze all over the cake, allowing to drip downs the sides of the cake. Allow the glaze to set for 20-30 minutes before topping with segments of blood orange and flaked almonds. This cake will keep for 3-4 days in an airtight container.