A Classic Gâteau de Voyage with a Seasonal Twist: Blood Orange Loaf Cake

This Blood Orange Loaf Cake is a perfect example of a Gâteau de Voyage—a traditional French travel cake designed to stay moist and delicious for days. These cakes were historically made for long journeys, crafted to be rich, buttery, and durable rather than light and airy. Similar to a pound cake, this recipe has a close, tender crumb that holds its structure beautifully, making it ideal for slicing and enjoying with a cup of tea or coffee.

Blood Orange Cake topped with a naturally pink blood orange glaze and garnished with fresh sliced blood oranges, adding a burst of citrus flavour and a beautiful decorative touch

Why Blood Oranges? The Beauty of Seasonal Ingredients

I chose blood oranges for this cake because we’re in citrus season, and I believe in making the most of what’s naturally available. Their deep, ruby-red hue and balanced sweetness with subtle berry notes make them a standout ingredient in winter baking.

Whenever possible, I prioritise using locally grown fruit in my baking. There’s something special about working with ingredients that haven’t traveled far, supporting nearby growers, and using produce at its peak freshness. However, living in the UK means citrus fruits aren’t grown here, so when I do buy imported produce, I make sure it's seasonal and sourced responsibly—choosing fruit that’s harvested at its best, rather than opting for out-of-season produce with a larger environmental impact.

Sanguinelli Blood Orange from Sevilla, Spain

Sustainability & Ingredient Sourcing

For those unfamiliar with my baking ethos, I’m a strong advocate for using seasonal, high-quality, and ethically sourced ingredients. I believe that food should be produced in harmony with nature, benefiting both the land and our health. Read more about my ethos here.

Being based in Cheshire, I’m fortunate to have access to fantastic local farms and producers. I source my organic milk, eggs, butter and kefir from nearby farms that prioritise animal welfare and sustainable farming methods. For flour, I mostly use Wildfarmed, which practises regenerative agriculture—an approach that helps restore soil health while producing top-quality grains.

Baking this way takes effort, but understanding where our food comes from is essential. Good ingredients lead to great flavour, and with the right techniques, you can create something truly delicious to share with family and friends. Or, you know, keep it all to yourself—I won’t judge. 😉

Now, let’s bake!

Blood Orange Travel Cake (Gateau de Voyage)

Preheat & Tin Size

• Oven Temperature: 150°C fan / 300°F
• Loaf Tin: 1lb - 8×4 inch (20×10 cm)
• Baking Time: 45-50 minutes

Ingredients

For the Cake

• 50g unsalted butter, softened
• 200g caster sugar (superfine sugar)
• 2g Maldon salt, crushed
• Zest of 2 blood oranges 
• 1 egg, at room temperature (UK: Medium / USA: Large)
• 150g plain flour (all-purpose flour)
• 2g baking powder
• 150g whipping cream (35%-38% fat)
• 70g juice of one blood orange (for brushing the cake after baking)

For the Glaze

• 120g icing sugar (powdered sugar), sieved
• 15-20g blood orange juice

For the Decoration

• 1 blood orange

Ingredient Notes

Room Temperature Ingredients: Bring all cold ingredients to room temperature (around 21°C / 70°F) before baking.
Sugar Substitute: If you don’t have caster sugar, granulated sugar can be used instead.
Salt Choice: Maldon salt is a delicate, flaky sea salt known for its clean, briny flavour and crisp texture. Use a similar high-quality sea salt if unavailable.
Oranges: Do not discard the oranges after zesting—you’ll need one for juice and the other for decoration.  I used the Sanguinelli blood orange variety.  You can use Moro or Tarocco variety as well.
Cream Alternatives: If whipping cream isn’t available, you can substitute with milk or kefir.
Blood Orange Size: If the blood oranges are small, use three instead of two.

Method

For the Cake

1. Preheat the oven to 150°C fan / 300°F fan.
2. Place a baking sheet into the oven to warm up.
3. Prepare the loaf tin:
   • Brush the tin with melted butter.
   • Cut a long piece of parchment paper and place it at the bottom of the tin, leaving a slight overhang on two sides for easy removal.
   • Brush the parchment lightly with butter. Line the opposite side the same way.
4. Sift the flour and baking powder into a bowl and set aside.
5. In a stand mixer or with a hand mixer, cream the butter for 1 minute until slightly softened.
6. Rub the sugar and blood orange zest together with your fingers to release the citrus oils. This enhances the cake’s flavour.
7. Add the sugar to the butter and cream together on low speed for about 2 minutes, until slightly lightened.
8. Whisk the egg with a fork, then add it in two additions to the butter mixture, scraping the bowl between each addition.
9. Alternately add the flour and cream, starting and ending with the flour:
   • Add flour in 3 additions, and cream in 2 additions.
   • Scrape down the bowl after each addition.
10. Pour the batter into the prepared loaf tin and level the top with the back of a spoon.
11. Place the tin on the preheated baking sheet and bake for 45-50 minutes.
12. Remove the cake from the oven and let it cool in the tin on a rack for 5-10 minutes.
13. Gently remove the cake from the tin and brush the top and sides with the blood orange juice using a pastry brush.
14. Allow the cake to cool completely before glazing.

Baking Tip:
Oven temperatures may vary. To check if the cake is done:
Press the centre lightly—if it springs back, the cake is ready.
Insert a skewer—if it comes out clean, the cake is done.
If needed, bake for a few more minutes.

For the Glaze

1. Sift the icing sugar.
2. Squeeze the blood orange juice and add 15g first, mixing well.
3. If too thick, add the remaining 5g until you get a ribbon consistency (thick but pourable).
4. Spoon the glaze over the cake, letting it run down the sides naturally.
5. Let the glaze set for 30 minutes before decorating.

For the Decoration

1. Peel the orange to remove the skin and white pith, leaving only the flesh.
2. Slice the orange and cut the slices in half.
3. Pat the slices dry with a paper towel to remove excess juice before placing them on the cake.

Storage:

Storage: When adding fresh fruit as decoration, it is recommended to eat on the day as the fruit will spoil left out at room temperature. This cake stays moist for 7 days at room temperature in an airtight container without the fruit.

Blood Orange Glazed Travel Cake

Cake Tin Used (Optional Alternative)

While I’ve suggested using a traditional 1lb loaf pan (8×4 inches / 20 x 10 cm) in the recipe, I actually used a compressed loaf tin for this particular bake to create a more modern, streamlined look for the cake. The pan I used is available at Home Chocolate Factory, and while it’s not an affiliate link, I wanted to share it for anyone looking to try a unique take on this cake.

Using this lidded baking tin means I can create a cake with a different aesthetic, and it also allows the cake to bake more evenly and retain moisture. If you choose to use a similar lidded tin, I recommend adjusting the bake time slightly to around 1 hour and 5 minutes, as this style of tin tends to retain heat more effectively. Just keep an eye on the cake, and as with any bake, you can check for doneness by gently pressing the top or using the skewer test.

Whether you use a traditional loaf tin or opt for a modern alternative like this, the method remains the same—what matters most is that you're enjoying the process and the delicious results!

FAQ: Blood Orange Loaf Cake
Can I use regular oranges instead of blood oranges?
Yes! Swap blood oranges for standard oranges or even clementines. If orange isn’t your thing, you can swap it for other citrus fruits. Please note that you might need more or less depending on the size of the citrus fruit.

Can I freeze blood orange cake?
Yes! You can freeze the cake without the glaze and orange slices. Wrap the cake in cling film / plastic wrap, place it into an airtight container or ziplock bag, and freeze for up to 3 months. Defrost in packaging in the fridge overnight and then take out in the morning, remove the packaging, and allow the cake to come to room temperature before eating.

Martellato 250mm x 60mm x 60mm Rectangle Stainless Steel Travel Cake Pan

Want More Recipes to Try?

If you enjoyed making this Blood Orange Cake, be sure to check out more of my delicious recipes! Head over to my Free Recipe Collection 

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