Blood Orange Cake

Inspired by Blood Orange Season we decided to create a cake made with these seasonal delicacies and Get Loose ingredients.

Makes 8 generous slices

Ingredients

Cake

• 2 large blood oranges

• 200g sugar*

• 3 large eggs*

• 120ml olive oil *

• 200g plain flour*

• 50g ground almonds*

• 2tsp baking powder*

• ¼tsp fine salt*

Syrup

• Juice of 1 blood orange

• 2tbsp caster sugar*

To serve

• Vanilla ice cream or yoghurt*

Method

1. Heat oven to 170°C (fan 160°C)

2. Grease and line a 23 cm round cake tin

3. Finely zest both oranges

4. Juice one orange (you’ll need ~80 ml for the cake)

5. In a large bowl, whisk sugar and eggs until pale and slightly thick

6. Slowly whisk in olive oil until glossy

7. Stir in orange zest and 80 ml blood orange juice

8. In a separate bowl, mix flour, ground almonds, baking powder, and salt

9. Fold gently into the wet mixture until just combined

10. Pour into tin, smooth the top

11. Bake 45–50 minutes until golden and a skewer comes out clean

12. Cool in the tin for 10 minutes, then turn out onto a rack

13. Warm blood orange juice and sugar in a small pan until dissolved

14. While cake is warm, poke holes with a skewer and spoon syrup over slowly

Serving

Serve warm with vanilla ice cream or yoghurt.

Lemon Olive Oil Cake

In June 2025 we held our first ever supper club to celebrate our 7th birthday.

This was the dessert.

Olive Oil from our amazing producer Aeithalis. If you haven’t tried their delicious oil yet, grab a bottle and come and get some, you won’t be disappointed! You can find out more about them in our Producer Spotlight here.

Emanuela's Sweet or Savoury Scones

Basic Scone Ingredients

• 300g/2 cups flour (any type) *

• 3 teaspoons baking powder *

• pinch salt *

• 1 egg *

• 90-100ml milk *

• 3 tablespoons rapeseed/olive oil or butter (If butter is used then it must be rubbed into the dry ingredients) *

  *Items available at Get Loose

Method

1. Place the dry ingredients in a bowl and mix with a fork. IF USING BUTTER, rub the butter into the dry mixture until it resembles coarse crumbs.

2. Beat the egg (reserve a little for glaze) and add the milk in a separate bowl or glass. IF USING OIL, add here and mix well.

3. Mix the milk mixture into the dry ingredients until they are just blended together.

4. Transfer the mixture onto a dry, floured surface and knead until it just holds together. It will feel quite wet, but don't over mix

5. Cut scones with a floured cutter or glass, place on a baking sheet and glaze with remaining egg mixture.

6. Bake in oven 200C for 10 -12 minutes or until golden brown. Baking times may vary greatly so check your scones halfway

7. Serve hot with your favourite topping (check out our spread options; jam, marmalade, nut butters and chocolate spread). 

Variations

Fruit Scones: Add 30g caster sugar and 30g dried fruit to the dry ingredients. Fruit scones are traditionally made with sultanas but feel free to get creative here and try our full range of dried fruit - apricots, figs, sour cherries, even mangos!

Cheese Scones: Add 3⁄4 cup grated cheese to the dry ingredients and then proceed as above. Any hard cheese can be used successfully (somerset cheddar / Wyfe of Bath). Add a half a cup of herbs if desired. Sprinkle the top of the glazed scone with paprika before baking for an extra kick.