Light and fluffy blood orange sponge cake with zesty butter icing, topped with fresh blood orange slices for a vibrant, citrusy finish.

Ingredients:

• 150g all-purpose flour
• 150g caster sugar
• 150g unsalted butter, softened
• 3 large eggs
• 1 tsp baking powder
• Zest of 2 blood oranges
• 60ml blood orange juice
• Pinch of salt
• 200g unsalted butter, softened (for icing)
• 300g icing sugar
• 2 tbsp blood orange juice (for icing)
• Thin slices of blood orange (for decoration)

Method:

1. Preheat oven to 175°C and grease a 20cm round cake tin.
2. In a bowl, cream 150g butter and caster sugar until light and fluffy.
3. Beat in eggs one at a time, then add blood orange zest and juice.
4. Sift flour, baking powder, and salt into the mixture and fold gently until combined.
5. Pour batter into the cake tin and bake for 30-35 minutes or until a toothpick comes out clean.
6. Let the cake cool completely on a wire rack.
7. For the icing, beat 200g butter with icing sugar until smooth and pale.
8. Mix in blood orange juice to tint and flavour the butter icing.
9. Spread the butter icing evenly over the cooled cake.
10. Decorate the top with thin slices of blood orange.