5 from 18 votes
Blood Orange Cake
The Blood Orange Cake uses whole softened blood oranges pureed into a batter of whisked eggs, sugar, almond flour, and baking powder. Baking results in a moist, dense cake with vibrant orange flavor and a tender crumb, optionally accented by orange zest or vanilla. A simple glaze of powdered sugar and blood orange juice brightens the cake with a sweet-tart finish.
Prep Time
5 mins
Cook Time
50 mins
Additional Time
50 mins
Total Time
1 hr 45 mins
Servings:
9
Calories:
337 kcal
Course:
Dessert
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 337
% 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.