To make the cake:

1. Preheat your oven to 180°C (355°F). Line an 8 inch (20 cm) loaf tin with parchment paper.
2. Add all the dry ingredients (all-purpose flour, sugar, baking powder and salt) to a large bowl. Mix until there are no lumps. Add all the wet ingredients (milk, oil, juice, zest and vanilla) and mix until smooth.
3. Pour the cake batter into your prepared pan. Smooth the surface if necessary.
4. Bake the cake for 45-50 mins or until you can insert a toothpick in the centre of the cake and there’s no wet batter on it. As this is a moist cake, some crumbs on your toothpick are fine. If the top of the cake is browning too quickly on top, carefully tent the pan with aluminum/ tin foil.
5. Allow the cake to cool in the loaf tin for 10 minutes then let the cake cool on a cooling rack.

To make the icing:

• Add the blood orange juice and sugar to a medium bowl and mix until smooth. Add more orange juice or non-dairy milk for a thinner icing (like a glaze) or more powdered sugar for a thicker icing.
• Drizzle the icing over your cooled cake. If desired, top the cake with berries just before serving.
• Store the cake in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.