Blood Orange Cake

Course: Dessert

Cuisine: Italian

Prep Time: 5

Cook Time: 50

Boiling time: 50

Total Time: 1 45

Servings:

Calories: 337kcal

This beautifully easy Sicilian blood orange cake recipe is made with whole oranges and it's gluten-free and dairy-free.

Place theblood oranges in a pot and cover with cold water. Bring to a boil, then simmer for 50 minutes and drain.
Preheat oven to 180ºC/160°C Fan/360ºF. Grease and line with parchment paper a 20cm / 8-inch cake tin. Arrange a baking rack onto the middle shelf of the oven.
Once cool, cut the oranges in half and remove any seeds, then place them in the bowl of a food processor and blend until pureed and creamy, about 1 minute.
In a large bowl whisk the eggs with the sugar until light and pale, about 3 minutes.
Pour the blended oranges into the egg mixture and whisk until combined. Add in the almond flour, baking powder and orange zest or vanilla, if using. Whisk until combined, about 30 seconds.
Pour the batter into the prepared cake pan. Bake for 50 minutes until the surface is golden and a toothpick inserted into the centre comes out clean. After 40 minutes, you might need to cover the cake with foil to prevent the surface from browning too much.
Remove the pan from the oven and arrange it over a cooling rack, but leave the cake in the pan to cool.
Mix the glaze ingredients until you have a thick but spreadable glaze. Pour it over the top of the blood orange cake and serve.

To make things quicker, boil the oranges the night before, drain them, and store them in an airtight container in the refrigerator. Proceed with the recipe the next day.
Orange sizes may vary, so opt for a scale to make sure you have enough. You don't need to be extra precise, anything between 350 g to 400 g of oranges will be okay.
You can use a 23cm/9" cake pan or if you want the cake a bit taller, go for a 20cm / 8" cake pan.
Once baked, cool the cake in the pan – it’s too delicate to remove it while it's warm.
Store your prepared cake in an airtight container in the pantry for up to 5 days, though if your pantry is warm, then it's recommended to keep it in the fridge.