A cake flavoured with blood oranges. It’s a little sweet with a slight bitter after taste. The blood oranges make it quite aromatic too.
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 was ever one statement to describe a blood orange, this would have to be it.
1 blood orange cut into even slices
100g almond meal
100g plain flour
1 tsp baking powder
150g unsalted butter
150g brown sugar
juice and zest of one blood orange
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.