• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Events
  • About
  • Contact
  • Photography

Blood Orange & Almond Cake

17th January 2020 By Louise 12 Comments

Blood Orange and Almond Cake

Blood Orange and Almond Cake

Astonishing that these brightly coloured fruit are at their best during the bleakest of months. If you haven’t had the pleasure of tasting these little gems, I highly recommend you do. With a tart-sweet flavour and ruby-red juice they are wonderful to cook with too.

There are three main varieties, Tarocco, Moro and Sanguinello, which is often juiced.  This year I stumbled across Ippolito, a larger, sweeter variety with an intensely coloured flesh.  Whichever you choose, try to find organic, or be prepared to spend a little time scrubbing the wax off because the bitterness of the skin is an essential part of this cake’s distinctive flavour profile. I’ve also dowsed this cake with a fruity caramel to make it dazzle.

Ippolito Blood orange

Ippolito Blood orange

This variety of blood orange is called Ippolito and originates in Italy.  It has a short season with February being the best time to find it in the UK.

Blood orange & Almond cake
Print Recipe
5 from 3 votes

Blood Orange & Almond Cake

Prep Time30 mins
Cook Time1 hr 40 mins
Total Time2 hrs 10 mins
Course: Dessert/Fika, Fika
Servings: 8 servings

Ingredients

  • 3 blood oranges small
  • 3 eggs large
  • 140 g golden caster sugar
  • 90 g plain flour
  • 100 g ground almond
  • 1 tsp ginger ground
  • 1 tsp baking powder
  • 50 g butter melted

Orange Syrup

  • 1 blood orange juice of
  • 100 g caster sugar

Instructions

  • Preheat the oven to 155°C fan. Grease the sides of a 20 cm cake tin (not springform) then cut a disc of baking parchment for the bottom. Very finely slice 2 oranges and place them, over-lapping one another in the base of the tin.
  • Place one orange in a small saucepan and cover with water, bring to the boil and simmer for approximately one hour or until very soft. Remove from the water and allow to cool a little. Cut in half, remove any pips. Chop it all up very fine, it will be quite mushy. Scoop it all up and place into a bowl.
  • For the orange caramel: Juice the remaining orange and have it ready to add to the sugar. Take the sugar and place into a saucepan. Heat until it starts turning to a medium caramel colour, swirling the pan to help dissolve the sugar. Swiftly add the orange juice, it will bubble and spit so be careful. Now bring it back to a boil, to dissolve the caramel that has set, stir as you heat. Once dissolved carefully pour over the sliced oranges.
  • Combine all of the dry ingredients; flour, baking powder, ginger and ground almond. Set to one side. Beat the eggs with the sugar in a bowl with an electric whisk or in a free standing mixer until really thick, light and fluffy, takes about 5 minutes. Now fold in the dry ingredients along with the melted butter and finally the orange pulp.
  • Pour the batter on top of the oranges in the cake tin and place in the oven immediately. Bake for 40 minutes or until the cake is firm in the centre and a skewer inserted into the middle of the cake comes out clean.  Remove from the oven and allow to cool on a wire rack for 15 minutes. Transfer the cake to a plate. Serve with Greek yogurt or creme fraiche.

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest

Filed Under: Baking, Cakes, Desserts, Fika Tagged With: baking, blood oranges, cake, fika

Previous Post: « Muhammara Dip with Pitta Bread
Next Post: Harissa Lentils with Roasted Vegetables and Feta »

Reader Interactions

Comments

  1. ashok

    14th November 2020 at 5:27 am

    5 stars
    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    Reply
    • Louise

      1st March 2021 at 6:11 pm

      It’s a pleasure and glad you like this recipe and my website.

      Reply
  2. Beatrice

    25th January 2021 at 8:59 pm

    Hello Louise this cake looks stunning.
    Do you have any advice on gluten free flours to replace the all purpose with?

    Reply
    • Louise

      25th January 2021 at 9:09 pm

      Hi Beatrice, I have two suggests, replace the plain flour with ground almond, so use a total of 190g or use Doves Farm (UK Brand) a very good GF plain flour. Hope that helps.

      Reply
  3. Mike

    26th February 2021 at 12:35 pm

    5 stars
    Just tried this recipe after getting a load of blood oranges in our fruit & veg box. Absolutely delicious, definitely a winner! Thank you

    Reply
    • Louise

      26th February 2021 at 10:25 pm

      Ahhh, lovely to here Mike! Thanks for taking the time to comment too :-))

      Reply
  4. Lynne

    1st March 2021 at 4:05 pm

    This looks like a lovely recipe. Unfortunately I did not read ahead, so I combined all the dry ingredients as instructed, including the sugar, before realising the butter and sugar should be beaten together. My own fault of course, but I hope this might prevent another reader from making the same mistake. I’m sure it will still taste great, maybe just not as light as your original version.

    Reply
    • Louise

      1st March 2021 at 5:33 pm

      Hi Lynne, I’m sorry you’ve had this issue, I’ve amended the recipe so hopefully it won’t happen again. However, the sugar should be beaten with the eggs, then the flour with melted butter ;-))

      Reply
  5. Zara

    13th March 2021 at 1:20 pm

    Is one small blood orange enough for the pulp that goes into the cake itself? I’m wondering as mine are quite small, if using 2 will add more flavour? But not sure whether you’d then need to adjust the quantities of the other ingredients? Any guidance much appreciated! Thank you

    Reply
    • Louise

      13th March 2021 at 1:22 pm

      one small blood orange for the pulp will be absolutely fine. Don’t forget there’ll be plenty of flavour from the sliced oranges on the cake itself.

      Reply
      • Zara

        13th March 2021 at 1:28 pm

        Thanks so much! Hoping I can make this well for my mom as she loves the Middle Eastern orange cake but I love the decoration of this one 🙂

        Reply
        • Louise

          13th March 2021 at 1:30 pm

          You can always add some spice. Freshly ground cardamom is delicious in this too. Approx 1 teaspoon.

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Easter Salad of Quails Eggs & Hasselback Potatoes

Saffron Spiced Easter Salad

30th March 2021

Swedish Saffron and Vanilla Buns

30th March 2021

Nettle & Pine Nut Parcels with Whipped Feta

Nettle & Pine Nut Parcels with Whipped Feta

25th March 2021

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

11th March 2021

Seared Sea Trout with Lemongrass Veloute

Seared Sea Trout with Pea & Lemongrass Velouté

5th March 2021

Footer

Follow Me on Instagram

I hope you all had a good Easter weekend and were I hope you all had a good Easter weekend and were able to catch up with family or friends after time apart. 

I just wanted to jump on here this morning to say I’m taking a little step back from Instagram for a while to dedicate time to recipe development and research. You’ll find me on stories though, I’m not completely disappearing. Hopefully you can bear with me for a few weeks. 😊
Have a great short week friends.
Easter Saturday lunch ~ scrumptious Beetroot Cured Easter Saturday lunch ~ scrumptious Beetroot Cured Gravlax with Mustard Sauce and delicious crispbread courtesy of @petersyard [gifted]

Life’s good with these little details.
Happy Easter ~ Glad Påsk 🐣 Hope you all enjo Happy Easter ~ Glad Påsk 🐣 

Hope you all enjoy the lovely long weekend.
🌱Wild Garlic Garganelli & Purple Sprouting Broc 🌱Wild Garlic Garganelli & Purple Sprouting Broccoli 🌱

Subtle flavours of garlic with purple sprouting, lemon, butter & Parmesan.  Simple pleasures in the last rays of sunshine 😊
Wild Garlic Garganelli 🌱 What do you do when y Wild Garlic Garganelli 🌱

What do you do when you find yourself with lots of wild garlic and a delivery of fresh eggs? You make pasta of course!  With the season just beginning, it’s just too tempting not to use these fragrant leaves in just about everything.
What have you been making with your wild garlic?

Copyright © 2021 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web