Blood Orange and Cardamon Pound Cake | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Pre heat the oven to 180°C Fan
• Grease and line a loaf tin.
• In a small bowl combine the melted coconut oil coma blood orange juice, lemon juice, vanilla extract and yoghurt. Set aside.
• In a large bowl combine all the dry ingredients.
• Combine the wet into the dry in three parts until you have a smooth batter. Do not overmix.
• Pour into your prepared loaf tin.
• If you are using rhubarb place five to sticks strips of rhubarb across the top of the batter push down slightly and sprinkle with one tablespoon of demerara sugar.
• Place in the preheated oven for 45 to 50 minutes. Or until a skewer comes out clean.
• Remove from the oven and allow to rest for 15 minutes before removing from the tin.
• Can be eaten immediately or served with yoghurt extra pieces of roasted rhubarb or you may make an orange glaze to drizzle over the finished cake.
• To make a glaze combine icing sugar with the juice of a blood or regular orange. Until you have the desired consistency.