Blood orange loaf cake

Method

1. Put 1 blood orange in a pan and cover with water. Bring to the boil, then simmer for 1 hour until soft. Drain and set aside to cool.
2. Meanwhile, heat the oven to 120°C/100°C fan/gas ½. Cut two thirds of the second blood orange into 3mm slices, then cut these in half so you have semi circles (set the rest aside for the icing). Put 3 tbsp caster sugar in a frying pan with 4 tbsp water. Bring to the boil and allow to simmer for a minute until syrupy. Add the orange slices in one layer across the base of the pan. Simmer for 10 minutes, turning halfway, until tender, then put on a lined baking tray. Bake the orange slices for 1 hour, turning halfway, until set and stiffened. Set aside to cool.
3. Increase the oven temperature to 170°C/150°C fan/gas 3. Line a loaf cake tin with baking paper. Roughly chop the boiled orange and remove the pips. Transfer it (peel and all) to a food processor and whizz to a purée.
4. Add the eggs, oil, 180g sugar and a pinch of salt. Whizz again until incorporated and smooth. Add the flour and pulse briefly to combine. Scrape into the prepared tin, then bake in the centre of the oven for 1 hour 20-30 minutes or until a skewer pushed into the centre comes out with only a few damp crumbs. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
5. Once the cake is cool, make the icing. Beat the butter with an electric mixer in a medium bowl until very light and fluffy. Sift over the icing sugar, then mix to combine. Squeeze in the juice from the reserved blood orange third, then mix to combine. Spread the icing on top of the cake. Add the candied orange slices and leave to set at room temperature for 30 minutes before serving.