Social Pantry x Falcon Enamel – January Recipe Series

This January, Social Pantry collaborated with Falcon Enamel to create five recipes, using seasonal ingredients and minimising food waste. This series of immunity boosting recipes was shared with Falcon Enamel shoppers and subscribers.


We loved this blood orange cake, the perfect seasonal lockdown bake and more fun to make than banana bread!

Social Pantry’s Blood Orange Cake with Soft Mascarpone (vanilla or orange liquor)



Serves 6-8

You will need one 1 large loaf tin or square baking tray



  • 3 x Blood Oranges
  • 275g Unsalted Butter
  • 130g Light Brown Sugar
  • 2 tsp Lemon Juice
  • 122g Semolina Flour
  • 65g All Purpose Flour
  • 8g Baking Powder
  • 2g Fine Sea Salt
  • 200g Caster Sugar
  • 4 eggs, room temperature
  • 1/3 cup soured cream
  • 2 tsp Vanilla Extract or 1 Vanilla Pod
  • 100g Mascarpone


  • Zest the blood oranges then cut off the top and bottom so that they sit flat. With a knife, trim away all the skin and pith from the outside, there should be no white but just the flesh of the orange. Slice the oranges at finger sized intervals.
  • Heat the oven to 160C fan. Grease and line the loaf tin with baking paper and set aside.
  • In a small pan, slowly melt 25g butter with the brown sugar and lemon juice. Stir on the heat until all the sugar has dissolved. Pour this into the bottom of the loaf tin and arrange the blood orange slices on top. Keep them as close together as possible as they will shrink during baking.
  • In a bowl mix together the flours, baking powder and salt.
  • In a separate bowl and an electric whisk or standing mixer cream together the caster sugar and remaining 250g of softened butter until light and fluffy. Add in the blood orange zest and then 1 egg at a time, making sure you whisk in fully before adding another.
  • Mix in the soured cream and vanilla with the whisk before removing it and folding the dry ingredients in by hand, be careful not to knock out too much air.
  • Spoon the cake batter into the loaf tin over the oranges, spread into the corners.
  • Bake for 35-40 minutes. Check the cake is cooked by sticking a skewer into the centre, if it comes out clean the cake is done.
  • Allow to cool for 2-3 minutes before turning out onto a board or baking tray.
  • Serve with a big dollop of mascarpone and good old cuppa!