Blood Orange Cake

This blood orange cake is a definite favourite of mine. A little sweet and dramatic, it's almost too beautiful to eat.

A "combination of sensuality and innocence". If there were ever one statement to describe a blood orange, this would have to be it.

A "semi food porn" description? Perhaps.

A note about that description though. And just to clarify - it was coined by a companion of mine in the late '80s - and since then I've used it numerous times! 

Enough about my late teen romances though - we have this blood orange cake to cook!

You could say I am completely mesmerised by blood oranges. Just look at them. I could photograph them forever.

 They look so innocent from the outside. However, the moment you bite into them, they reveal their beautiful, blood-like red colour.  

And the taste? Sweet and mellow with a slightly bitter aftertaste.

I spotted them by accident the other day and forgot they were in season here in Australia. Apart from enjoying them "au naturel" I used the leftovers to make this sweet upside-down blood orange cake.

I know what you might be thinking. Another cake? I couldn't help myself!  

Sometimes, that desire for something sweet is too good to resist!

Blood orange vs regular orange

As I explained earlier, the main difference between blood oranges and regular oranges is the tart flavour you get when biting into them. I wouldn't say they are an "acquired taste" - it's more of a "wow" factor when eating them.  

🥘 Ingredients

In this blood orange cake recipe, I've opted to use almond meal to help keep the cake soft and moist. You could also use regular butter and white sugar instead. However, I prefer brown sugar in this case because it lends a more caramel-like flavour to the cake.

• 1 blood orange
• 100 g almond meal
• 100 g plain flour
• 1 tsp baking powder
• 150 g unsalted butter
• 150 g brown sugar
• 3 eggs
• juice and zest of one blood orange

🔪 Instructions

• Preheat your oven to 170 deg C and line a 20cm cake pan with baking paper. Place the blood orange slices on the bottom of the cake pan and set aside.
• Combine the almond meal, flour, salt and baking powder in a bowl and set aside. Using a stand mixer, cream the butter and sugar until it becomes pale and creamy. Turn the speed down to low and add the eggs one at a time, ensuring they are well incorporated.
• Add the juice and zest of the blood orange and mix for 30 more seconds. Slowly add the almond meal mixture, spoonful by spoonful, until it becomes fully incorporated, and you end up with a batter.
• Spoon the batter into the cake pan, smoothing the top with a knife or spatula and bake for 35-40 mins until the top has browned and a skewer inserted into the centre comes out clean.
• Allow the cake to cool in the cake pan for 10 mins before placing on a cake rack to cool completely.

🥗 Side dishes

Serve the blood orange cake with creme fraiche, yoghurt or a little sweetened whipped cream. And don't go overboard - keep it to the side.

📖 Variations

Can't find blood oranges where you are? Easy. Just swap them for regular oranges or tangerines. For this particular cake recipe, I wouldn't recommend lemons or limes.

Blood Orange Cake Recipe

Author: Peter G

A cake flavoured with blood oranges. It's a little sweet with a slight bitter after taste. The blood oranges make it quite aromatic too.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Cuisine Modern Australian

Servings 8 slices

Ingredients

  

1x2x3x

• ▢ 1 blood orange , cut into even slices
• ▢ 100 g almond meal
• ▢ 100 g plain flour
• ▢ 1 tsp baking powder
• ▢ 150 g unsalted butter
• ▢ 150 g brown sugar
• ▢ 3 eggs
• ▢ juice and zest of one blood orange

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat your oven to 170 deg C and line a 20cm cake pan with baking paper. Place the blood orange slices on the bottom of the cake pan and set aside.
• Combine the almond meal, flour, salt and baking powder in a bowl and set aside. Using a stand mixer, cream the butter and sugar until it becomes pale and creamy. Turn the speed down to low and add the eggs one at a time, ensuring they are well incorporated.
• Add the juice and zest of the blood orange and mix for 30 more seconds. Slowly add the almond meal mixture, spoonful by spoonful, until it becomes fully incorporated and you end up with a batter.
• Spoon the batter into the cake pan, smoothing the top with a knife or spatula and bake for 35-40 mins. until the top has browned and a skewer inserted into the centre comes out clean.
• Allow the cake to cool in the cake pan for 10 mins. before placing on a cake rack to cool completely.

Nutrition

Serving: 1 slice | Calories: 346 kcal | Carbohydrates: 31 g | Protein: 6 g | Fat: 23 g | Saturated Fat: 11 g

Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!