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!
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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.
📋 Recipe
Blood Orange Cake Recipe
Ingredients
- 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
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.
thefloshow
This is a great recipe and absolutely gorgeous photos!!
Gabriel @ The Dinner Special
Blood oranges! The bitter aftertaste is what really makes it special for me. And the colour! What could possibly make blood oranges any better? Make a cake with it! I need to try this.
June Burns
I agree, blood oranges are just so gorgeous! Love how they are showcased in this cake--and it sounds simply delicious too 🙂
Theodora | theoDORA's k d
Have never baked with blood oranges. I am somehow afraid of the result because of the bitterness but after seeing this cake I think I am convinced to give it a try. Looks amazing!
My Kitchen Stories
Oh come on Peter there is never enough cake in the world especially a blood orange one
Helen (grabyourfork)
So impressed you held off on the icing sugar for this shot. Gorgeous styling as always, Peter. You do moody so well.
Our Food Stories
this cake looks perfect!! so in love with the pictures <3
Sara (Belly Rumbles)
I look forward to blood orange season every year, it really is such a dramatic and sexy citrus.
Arun Sengupta
This was such a lovely recipe to try out and the funny part is that I am not even a good baker, I am just trying this for my wife during lockdown, and really enjoyed the process and the step by step recipe really helped me go through it :). Much appreciation from India, and thank you for posting such awesome blogs with beautiful images (drool dripping down :P).
Hope to try out more in the near future.