Blood Orange cake with Rosewater syrup


Blood Orange and Rosewater is a winning combination! Often mixed together in drinks and cocktails, they also work beautifully in this cake recipe…  



150g unsalted butter

150g caster sugar

Zest and juice of 2 blood oranges

2 eggs

150g self-raising flour

Rosewater Syrup

Juice of 1 blood orange

¼ cup rosewater

100g caster sugar


  • Preheat oven to 180°
  • Line a round tin 20cmx20cm with baking paper or butter/oil heavily
  • Beat butter and sugar until light and creamy
  • Add the eggs, one at a time, and beat until combined.
  • Then add juice, rind, and flour and continue beating until just combined
  • Pour mixture into prepared tin and bake for 30-40 minutes
  • While the cake is cooking, prepare the syrup
  • In a small saucepan, mix all the syrup ingredients then bring to the boil
  • Simmer until a syrup forms
  • Turn out the cake onto a baking rack and allow to cool slightly
  • Before serving, drizzle the cake with a generous amount of the syrup and serve with cream or ice cream