Blood Orange Almond Cake
Ingredients
Directions
Ingredients
7 oz
(1¾ sticks) unsalted butter, cut into cubes, at room temperature
9 oz
(1 cup plus 2 tablespoons) granulated sugar
Grated zest of 2 large or 3 small blood oranges
Grated zest of 1 lemon
10 oz
(2¾ cup) almond meal
5 lg
eggs, at room temperature
3.5 oz
(¾ cup) all-purpose flour
1 tsp
almond extract (optional)
2 tsp
ground fennel seed
Pinch of salt
3
(or 4) blood oranges, thinly sliced into rounds, rind removed, for the top of the cake
Blood Orange Syrup
Juice of 2 large or 3 small blood oranges
Juice of 1 lemon
⅓ c
sugar
Blood Orange Almond Cake
This blood orange almond cake is complex in flavor and texture—sweet, citrusy, nutty, and moist. Blood oranges are the star of this cake, lending a burst of color and serving as the perfect antidote for midwinter blues. Almond meal (not to be confused with almond flour) can be found at some specialty/baking stores or purchased online.
Also see: When Life Gives You Blood Oranges, Make Almond Cake
1 Cake
- Preheat the oven to 350°F. Line the bottom of a 9-inch round springform baking pan with parchment paper. Grease the sides of the pan.
- Place the butter, sugar, blood orange, and lemon zest in the bowl of a stand mixer with the beater attachment. Beat on low speed until the butter and sugar are just combined. Add half of the almond meal.
- With the mixer running, add the eggs one at a time. Add the remaining almond meal, flour, almond extract (if using), fennel, and salt. Beat until smooth.
- Line the blood orange rounds in a single layer on top of the parchment.
- Pour the batter into the baking pan. Level the batter with a palette knife.
- Bake 40 to 45 minutes or until a toothpick inserted into the cake comes out clean. When the cake is almost done, prepare the blood orange syrup. Combine the blood orange and lemon juice (you should have about ½ cup) and sugar in a small saucepan. Bring to a boil and then simmer for 2 to 3 minutes. As soon as the cake comes out of the oven, poke the cake all over with a wooden skewer (about ¾ of the way through the cake). Pour the hot syrup over the cake.
- Let cool completely before removing it from the springform pan. Place a large plate over the cake and with one swift motion carefully invert the pan so that the orange slices are on top. Peel off the parchment. Slice and serve.
Linda Schneider
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.