What can I say? It must be one of the prettiest things I’ve ever baked. I am actually so pleased with the result of this cake, mainly because I stand by the fact that I am not the best baker around, but this loaf is incredible. Honestly one of the best cakes ever made, if I throw modesty out the window 😛
This recipe is adapted from the blood orange cake recipe by Annie’s Eats, combined with the lemon loaf recipe from the first book by the Hummingbird Bakery. The result is a delicious firm sponge-loaf cake hybrid, that’s both firm and creamy, and a little more tart than overwhelmingly sweet despite all the sugar syrup, candied fruit and icing–all thanks to those blood oranges.
This recipe takes a little bit of time to make all its components, but the other steps you can mostly make whilst the…
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