The Blood Orange Almond Cake is a vibrant and flavorful dessert that beautifully combines the zesty sweetness of blood oranges with the nutty richness of almonds. This cake is moist, fragrant, and bursting with citrus flavor, making it a perfect treat for any occasion. The stunning color of the blood oranges adds a visual appeal that makes this cake as beautiful as it is delicious.
Why You’ll Love This Recipe
- Bright Citrus Flavor: The blood oranges provide a sweet-tart flavor that is both refreshing and unique, perfect for citrus lovers.
- Moist and Nutty: Ground almonds in the batter add a wonderful texture and richness, making the cake moist and tender.
- Gorgeous Presentation: The vibrant color of blood oranges makes this cake a showstopper, ideal for impressing guests.
- Gluten-Free Option: By using almond flour, this cake is naturally gluten-free, making it accessible to a wider range of dietary needs.
Ingredients
- 1 1/2 cups almond flour (or finely ground almonds)
- 1/2 cup all-purpose flour (optional, for a gluten-free version, use only almond flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- Zest of 2 blood oranges
- 1/2 cup blood orange juice (from about 2-3 blood oranges)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Sliced almonds for topping (optional)
- Powdered sugar for dusting
For the Blood Orange Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons blood orange juice
- Zest of 1 blood orange (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the almond flour, all-purpose flour (if using), baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the Citrus and Flavorings:
- Mix in the blood orange zest, blood orange juice, vanilla extract, and almond extract (if using) until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. If desired, sprinkle sliced almonds on top for added texture and flavor.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Blood Orange Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and blood orange juice until smooth. Adjust the consistency by adding more juice or powdered sugar as needed.
- Drizzle the glaze over the cooled cake and sprinkle with additional blood orange zest if desired.
- Serve:
- Once the glaze has set, slice the cake and serve. A dusting of powdered sugar can also be added for extra sweetness and a decorative touch.
Tips and Variations
- Gluten-Free Option: If you want a completely gluten-free cake, omit the all-purpose flour and use only almond flour. The texture will be slightly denser but still delicious.
- Use Other Citrus: If blood oranges are not in season, you can substitute with regular oranges, mandarins, or even lemons for a different citrus twist.
- Garnish Ideas: Top the cake with candied blood orange slices, edible flowers, or additional sliced almonds for a beautiful presentation.
Storing the Cake
- Store: Keep the cake covered at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week, bringing it to room temperature before serving.
- Freeze: The cake can be frozen without the glaze for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator and glaze before serving.