Blood Orange & Almond Cake
Prep time: 1hr 15 mins | Serves: 8
Ingredients:
3 large blood oranges (approx. 400g total)
200g ground almonds
200g caster sugar
4 medium eggs (approx. 220g without shells)
5g baking powder
2g sea salt
5g vanilla extract
20g flaked almonds (optional, for topping)
For the Syrup (optional but recommended):
80g blood orange juice (from 1 orange)
40g caster sugar
Method:
Place 2 of the whole blood oranges in a saucepan and cover with water. Bring to a gentle boil, then reduce to a simmer and cook for 45 minutes until completely soft. Top up with water if needed.
Remove the oranges and allow to cool slightly. Cut into quarters, remove any visible seeds, then blend (skin and all) into a smooth purée. Set aside.
Preheat your oven to 170°C (fan 150°C). Grease and line a 20cm springform cake tin with baking parchment.
In a large bowl, whisk the eggs and caster sugar together for 2–3 minutes until slightly thickened and pale.
Stir in the orange purée and vanilla extract until combined.
Fold in the ground almonds, baking powder and sea salt. Mix gently until smooth and evenly incorporated.
Pour the mixture into the prepared tin and level the top. Sprinkle with flaked almonds if using.
Bake for 40–45 minutes until golden and set in the centre. A skewer inserted should come out clean. If it browns too quickly, loosely cover with foil.
If making the syrup, gently heat the blood orange juice and sugar in a small saucepan until dissolved.
While the cake is still warm, prick the top with a skewer and spoon over the syrup to soak in. Slice your third orange and use to decorate the cake.
Allow to cool completely in the tin before removing.
Storage:
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. This cake actually improves in flavour overnight. Suitable for freezing for up to 1 month.
