This delicious blood orange and almond cake has an unusual method behind it, whole boiled oranges. That’s right, boil up some oranges, puree them down and add to the cake batter to make a deeply rich and decadent pudding-like consistency. Pair that with the sticky syrup drizzled over the surface, and the candied orange slices, and you’ve got a cake made in heaven.
Every year I look forward to blood orange season, and every year I miss it. For some reason or other I always seem to just zone out during January and February, my mind wanders to warmer places and the short blood orange season just passes me by. This year I’ve been badgering my greengrocer on a weekly basis, since November may I add, that as soon as they spot the sacred little red oranges in the fruit market they simply must pick some up for me. I tell you what, it pays to befriend your greengrocer.
Did I mention that this cake is naturally gluten free, no? Well, it is! Not that’d you’d ever tell. The moisture that comes from the sticky sweet syrup wards off any notion of dryness, meaning you can keep this saucy little number tucked away in a cake tin for a good few days. Hiya cake for a week.
Don’t worry if you can’t lay your hands on blood oranges, I know they’re slippery little buggers to get ahold of. This cake is equally delicious with the regular variety. Jaffas are my favourite, incase you were wondering.Print
This delicious blood orange and almond cake has an unusual method behind it, whole boiled oranges.
For the orange slices:
- 1 small blood orange
- 150g caster sugar
- 150ml water
For the cake:
- 500g blood oranges, whole
- 6 large, free range eggs
- 300g caster sugar
- 300g ground almonds
- 1tsp gluten free baking powder
- First make the orange slices. Slice the blood orange into thin rounds and set aside. Pour the sugar and water into a heavy bottomed sauce pan and bring to the boil. Once the sugar has dissolved add the orange sliced and turn the heat down low. Simmer for 10 minutes.
- Preheat the oven to 150°C and line a baking sheet with baking parchment. Place the caramelised orange slices on the prepared baking sheet (reserving the syrup for later) and bake for 20 minutes. Flip the orange slices over and bake for another 20 minutes. Set aside to cool while you make the cake.
- Place the whole blood oranges in a saucepan and cover with cold water. Bring to the boil and simmer for 1 hour.
- While the oranges are simmering grease and line a 20cm, springform cake tin and preheat the oven to 160°C
- Remove the boiled oranges from the pan and allow to cool slightly. Cut each orange in half and remove any pips before transferring to a food processor or blender and blending them down to a pulp.
- Place the sugar and eggs in the bowl of an electric mixer and mix until light, thick and doubled in size. Add in the orange pulp followed by the ground almonds and baking powder and mix until fully incorporated.
- Pour the batter into the prepared cake tin and bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out with just a few crumbs clinging to it.
- Pour the reserved syrup over the warm cake and allow to cool completely in the tin. Once cool remove the cake and top the the orange slices. Serve with a dollop of mascarpone and a pot of tea on the side.