A Fresh Take on Blood Orange Cake
A few years ago, I devised a recipe for a blood orange cake that quickly became a favourite in my kitchen. However, as my tastes have evolved, I’ve found myself gravitating towards bakes that are less sweet, with more emphasis on natural flavours and textures. With that in mind, I revisited my original recipe and created a new version – Gluten-Free Blood Orange Cake – that adopts a more balanced sweetness and a naturally gluten-free base.
One of the biggest changes I made was reducing the amount of sugar. While I still wanted to preserve the delicate caramelisation that occurs when baking with blood oranges. I also wanted the citrus to shine, without being overshadowed by excessive sweetness. The natural tartness of blood oranges, combined with a carefully measured amount of sweetness, creates a beautiful flavour profile. I also added freshly ground cardamom, a perfect partner to citrus fruit. It enhances the depth of flavour, adding a warm, aromatic quality that complements the bright notes of the blood oranges.
Another significant adjustment was swapping plain flour for polenta. This not only makes the cake naturally gluten-free with the ground almonds but also adds a rustic texture.
Despite these changes, the essence of the cake remains the same. It’s still a celebration of blood oranges, with their crimson hue and fragrant zest infusing the batter. The cake remains simple to make, yet it offers a depth of flavour and texture that makes it feel effortless to make.
I’m always intrigued by how small adjustments can breathe new life into a recipe. If you’ve enjoyed my previous recipe, I hope this new take will offer the same warmth and pleasure, with just a little extra balance and texture.
DID YOU MAKE THIS RECIPE FOR GLUTEN-FREE BLOOD ORANGE CAKE?
I’d love to hear how it turned out! Let me know in the comments below, or share a photo on Instagram and tag @nordickitchenstories.
Gluten-free Blood Orange Cake
Ingredients
- 3-4 blood oranges small
- 3 large free-range eggs
- 140 g golden caster sugar
- 60 g polenta
- 110 g ground almond
- 1 tsp freshly ground cardamom or ginger
- 1½ tsp baking powder
- 50 g butter melted and at room temperature
Orange Syrup
- 45 g caster sugar
- 1 small blood orange juice only
Instructions
- Begin by washing the oranges. Place one orange in a small saucepan, cover it with water, and bring it to a boil. Reduce the heat and simmer for approximately one hour, or until very soft. Remove the orange from the water and allow it to cool. Cut it in half and remove any pips. Chop it very finely—it will be quite mushy. Scoop it up and place it into a bowl.
- Now, cut the remaining oranges into 3–5 mm thin slices. A sharp knife is key here!
- Place the orange slices in a shallow pan, add enough water to just cover them, then add a tablespoon of golden caster sugar. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes. Remove the orange slices from the liquid and place them on a plate to cool. Once cool, arrange them so they overlap at the base of the tin.
- Preheat the oven to 160°C (fan). Grease the sides of a 20 cm cake tin (not springform), then cut a disc of baking parchment to line the bottom.
- For the orange syrup: Juice the remaining orange and add the juice, along with the sugar, to a small saucepan. Heat until it begins to bubble, then simmer over medium heat for 1 minute. Remove from the heat and set aside.
- In a separate bowl, combine the polenta, baking powder, cardamom or ginger, and ground almonds. Set aside. In the bowl of a free-standing mixer fitted with a wire whisk attachment, beat the eggs with the sugar until very thick, light, and fluffy – this will take about 8 minutes. Gently fold in the dry ingredients, followed by the melted butter and the orange pulp.
- Pour the batter over the arranged orange slices in the cake tin and place it in the oven immediately. Bake for 40 minutes, or until the cake is firm in the center and a skewer inserted into the middle comes out clean. Remove from the oven and allow it to cool on a wire rack for 15 minutes.
- Transfer the cake to a plate and drizzle the orange syrup over the orange slices. Serve with Greek yogurt or crème fraîche.
What size tin do you use for this cake please?
Hi Suzie, in the method it states 20cm, not springform though.