Blood Orange Cake
User Reviews
5
Blood Orange Cake
Description
This recipe begins by simmering whole blood oranges until soft enough to puree, incorporating the peel for intense citrus flavor. Once pureed, they are combined with eggs and sugar whisked until pale and fluffy, then mixed with almond flour and baking powder for structure. Optional orange zest or vanilla adds aroma. The resulting batter bakes for about 50 minutes, developing a golden surface with moist interior.
After cooling, the cake is glazed using powdered sugar mixed with blood orange juice for a thin, tangy coating that complements the sweet nutty almond base. The cake is delicate when warm and best cooled fully before slicing.
Boiling the oranges ahead of time can simplify preparation. Depending on the size of the oranges, weighing them ensures proper quantity for consistent results. Cooling the cake in the pan helps maintain its shape. Storage is recommended in an airtight container at room temperature or refrigerated depending on conditions, allowing up to five days.
Ingredients
- 375 g blood oranges approx. 2 medium-sized ones
- 6 egg medium-large
- 225 g sugar
- 250 g almond flour
- 1 teaspoon baking powder
- 1 teaspoon orange zest optional, or vanilla extract
For the glaze:
- 50 g powdered sugar
- 1 teaspoon blood orange juice
Instructions
- Place theblood oranges in a pot and cover with cold water. Bring to a boil, then simmer for 50 minutes and drain.
- Preheat oven to 180ºC/160°C Fan/360ºF. Grease and line with parchment paper a 20cm / 8-inch cake tin. Arrange a baking rack onto the middle shelf of the oven.
- Once cool, cut the oranges in half and remove any seeds, then place them in the bowl of a food processor and blend until pureed and creamy, about 1 minute.
- In a large bowl whisk the eggs with the sugar until light and pale, about 3 minutes.
- Pour the blended oranges into the egg mixture and whisk until combined. Add in the almond flour, baking powder and orange zest or vanilla, if using. Whisk until combined, about 30 seconds.
- Pour the batter into the prepared cake pan. Bake for 50 minutes until the surface is golden and a toothpick inserted into the centre comes out clean. After 40 minutes, you might need to cover the cake with foil to prevent the surface from browning too much.
- Remove the pan from the oven and arrange it over a cooling rack, but leave the cake in the pan to cool.
- Mix the glaze ingredients until you have a thick but spreadable glaze. Pour it over the top of the blood orange cake and serve.
Notes
- Boil the blood oranges a day before to save time during baking day; store them covered in the refrigerator.
- Weigh the oranges to ensure you have about 350g to 400g of whole oranges for best results.
- Use a 20cm/8-inch cake pan for a denser cake or 23cm/9-inch pan for a thinner layer.
- Cool the cake in the pan as it is fragile when warm.
- Store in an airtight container for up to five days; refrigeration is recommended in warm climates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 89mg | 4% |
| Potassium | 118mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 23mg | 26% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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