Use a zesty gin such as Brockmans so that the flavour really comes through. Serve with a G&T or an earl grey cuppa.
On a low speed add the buttermilk, eggs and gin, one at a time. Scrape the bowl down if needed. It may look a bit curdled but don’t panic.
Tip into lined loaf tins or your Bundt tin, smooth the top and bake for 50-60 minutes until a skewer or cake tester comes out clean.
While it is baking, juice the two oranges, and weigh the juice into a small saucepan. Add the same weight of caster sugar and 4 tbsp of gin.
Bring to a simmer over a medium heat and simmer until sugar has dissolved and left a thickish syrup- just a couple of minutes.
If you've made a Bundt, leave in the tin for 15 -20 minutes before you turn out onto a rack. Then you can pour the syrup slowly over the top.
Drizzle the icing over your cooled cake just before serving.
Blood oranges make this cake a tangy treat, but for the rest of the year use the tangiest oranges you can find, or add a squeeze of lemon. Alternatively use an orange / pink grapefruit mix.
Don't be afraid of letting some of the fruit flesh fall into the pan when making the syrup. It looks great when it settles onto the cake and adds chewy little fruit bombs which look and taste great.
Copyright Claire Thomas / SHE-EATS.com