A cake infused with blood oranges strikes a lovely balance—sweet yet carrying a faint bitter edge. The citrus aroma is wonderfully fragrant, making this blood orange cake a personal favorite. It’s sweet and visually striking, almost too beautiful to eat. Described as “a blend of sensuality and innocence,” this phrase perfectly captures the essence of a blood orange.
Prep time 20 mins
Cook time 40 mins
Total time 1 hour
Ingredients
1 blood orange cut into even slices 100g almond meal 100g plain flour 1 tsp baking powder 150g unsalted butter 150g 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. Arrange the blood orange slices at the bottom of the pan and set aside. In a bowl, mix together the almond meal, flour, salt, and baking powder; set aside. Using a stand mixer, beat the butter and sugar until pale and creamy. Reduce speed to low and add the eggs one at a time, making sure each is fully blended. Add the blood orange juice and zest, then mix for an additional 30 seconds. Gradually incorporate the almond meal mixture, spoon by spoon, until a smooth batter forms. Pour the batter into the prepared pan, smooth the top with a knife or spatula, and bake for 35–40 minutes until the top is golden and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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