Baking - Cakes

Blood Orange Mini Loaf Cakes

August 25, 2015

Blood Orange Mini Loaf Cakes-43

Thought I was going to let winter pass without a blood orange recipe, didn’t you? NEVER!

Even though this past Saturday was a crazy 28 degrees and it felt like winter was gone for good, there was no way I was passing up an opportunity to do some afternoon baking with some blood oranges. I got my ass into gear and made these stinking cute blood orange mini loaf cakes.

I’ve had my eye on Molly’s for like, ever and ever. I decided to stop obsessing and start baking and I am pretty chuffed with what has resulted.

Side note: Do you ever obsess for weeks over things you want to make? You know, softening the butter, beating, adding the sugar, swirling through the blood orange syrup, filling the piping bag, piping, piping, piping. Yeah, me neither.

Blood oranges are so glorious right now. I am still so surprised each time I cut one open. Orange on the outside and BAM bright red inside. Gets me Every. Single. Time.

These babes are little pound cakes but you could use your favourite cake recipe for sure and jack it up with the blood orange. Also any citrus would be so delicious here!

Blood Orange Mini Loaf Cakes

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Blood Orange Mini Loaf Cakes
Serves 8
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 170g butter, at room temperature
  2. 165g caster sugar
  3. Juice and zest of one blood orange
  4. 3 large eggs, at room temperature
  5. 150g plain flour
  6. 1 tsp baking powder
FOR THE BLOOD ORANGE SYRUP {this colours the buttercream}
  1. 1/4 cup blood orange juice {about two oranges}
  2. 1/4 cup caster sugar
  1. 125g butter, softened
  2. 250g icing sugar mixture
  3. 2 tbsp blood orange syrup
  1. Place the juice and sugar in a small sauce pan and heat on low until it reduces by half.
  2. Allow to cool completely.
  1. Preheat the oven to 180 degrees Celsius and grease an 8 hole mini loaf pan.
  2. Cream the butter, sugar in the bowl of an electric mixer or with a hand mixer.
  3. Add the orange zest then one egg at a time until combined.
  4. Add the orange juice and continue to beat.
  5. Add the flour and the baking powder and mix on low until an even batter forms.
  6. Use a 1/3 cup to divide the mix over the 8 mini loaves and bake for about 20 minutes or until cooked through.
  7. Allow to completely cool.
  1. Place the butter in the bowl of an electric mixer or a regular bowl {using hand beaters} and beat for two to three minutes on a medium speed.
  2. Add the icing sugar and continue to beat until light and fluffy.
  3. Add the blood orange syrup and beat until incorporated.
  1. Using a 5mm nozzle, fill the piping bag with the buttercream and pipe the loaf cakes.
  1. Pound cake will store for a few days in an airtight container.
  2. Make sure the butter for the butter cream is very soft.
  3. I candied some blood oranges to decorate these, isn't it so pretty?
erin made this
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31 thoughts on “Blood Orange Mini Loaf Cakes

  1. Claudia Brick

    These are insanely pretty! And the photos…I love it. AND you made an incredible icing gif – so so impressed right now. brb – just trying to find some blood oranges!

    1. erinmadethis

      Thanks Claudia! I got mine at a fruit shop. Harris Farm Market usually have them too. Red Belly is the business!

  2. Isabel

    Gah, so yummy looking. I can not get over your food photos, *SO* stunning Erin. I wish it was winter here in Asia so I could get my hands on some blood oranges…will have to put this recipe on the back burner for next year. Makes winter seem more fun when citrus fruits are in season.

  3. Lucy @ Bake Play Smile

    Oh wow Erin! You’ve definitely outdone yourself here! How cute are the little loaf tins. I need some of them in my life!! Thanks so much for linking up with Fabulous Foodie Fridays! Have a great weekend xx


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