Caramelised Blood Orange & Almond Cake
Rated 5.0 stars by 1 users
Cuisine
British
Servings
8
Prep Time
15 minutes
Cook Time
45-55 minutes
Calories
465
There’s something about blood oranges that makes them intoxicating. That deep ruby colour, the gentle bitterness, the sharp, almost wine-like zing you simply don’t get from ordinary oranges. I wait for them every year, and when they arrive I want to use them properly; not masked, not drowned, just allowed to be themselves.
This is the cake I make when I want something easy but special. The blood oranges caramelise, which softens their bitterness and brings out a deeper, more rounded citrus sweetness. As the cake bakes, their juices seep into the sponge, making it unbelievably moist, almost pudding-like around the edges.
If blood oranges aren’t in season, don’t overthink it. This cake is forgiving and happy to adapt: regular oranges, clementines, lemons, even pink grapefruit all work beautifully. The structure stays the same, and the cake remains as tender and generous as ever.
I think of this as an anytime-of-day cake. It’s perfect as a Sunday lunch pudding when you want something comforting but not heavy, just as good cut into generous slices for afternoon tea, and elegant enough to serve after dinner with a softly whipped Cointreau cream. It doesn’t shout for attention — it just sits there quietly, waiting to be sliced again.
This is the kind of cake I love most: unfussy, deeply comforting, and just special enough to feel like a small luxury.
Why You’ll Love Making This Cake
It’s effortlessly impressive
A simple batter, a single tin, and a caramelised citrus topping that makes the whole thing feel special without being fussy. The caramelised fruit does the work for you
Gently cooking the citrus first softens the bitterness and adds depth, so the flavour feels rounded, rich and beautifully balanced. Incredibly moist and forgiving
The juices soak into the sponge as it bakes, creating a cake that stays tender for days and never feels dry. Perfect for any moment of the day
Serve it as a Sunday lunch pudding, cut thick slices for afternoon tea, or bring it out after dinner with a spoonful of Cointreau cream. Flexible with the seasons
Blood oranges are wonderful, but regular oranges, clementines, lemons or grapefruit all work — making this a year-round favourite. A recipe you’ll return to
Easy, reliable, and quietly luxurious — the kind of cake you make once and then keep in your repertoire forever.
Ingredients
- 4–5 blood oranges
- 120g caster sugar
- 60g unsalted butter
- 225g unsalted butter, very soft
- 225g caster sugar
- 4 large eggs, at room temperature
- Zest of 2 blood oranges
- 150g ground almonds
- 125g plain flour
- 1½ tsp baking powder
-
A pinch of salt
-
A splash of milk
- 1 tsp vanilla extract
Directions
Preheat the oven to 160°C fan / 180°C conventional. Generously butter a 25cm round cake tin and line the base with baking parchment, making sure it sits completely flat — this is essential for a clean turn-out later.
- Finely slice the blood oranges, removing any pips. Add the butter and sugar to a wide frying pan set over a gentle heat and allow the butter to melt and the sugar to dissolve. Arrange the orange slices in a single layer and cook for 5–7 minutes, just until softened and lightly caramelised but still holding their shape.
- Carefully arrange the warm orange slices over the base of the prepared tin, overlapping slightly if needed, and spoon over any remaining caramel from the pan. Set aside while you make the batter.
- Cream the butter and sugar together until pale and fluffy — take your time here, around 3–4 minutes, as this gives the cake its lightness. Beat in the eggs one at a time, adding a spoonful of flour if the mixture looks like it may split. Stir in the blood orange zest and vanilla.
- In a separate bowl, mix together the ground almonds, flour, baking powder and salt. Gently fold this into the batter, followed by the milk, mixing just until smooth and well combined.
- Spoon the batter carefully over the oranges, smoothing the top gently without disturbing the fruit beneath. Bake for 45–55 minutes, until golden, risen and a skewer inserted into the centre comes out clean. If the cake colours too quickly, loosely cover with foil for the final 10 minutes.
- Remove from the oven and allow the cake to rest in the tin for 10 minutes only. Run a knife around the edge, then confidently invert onto a serving plate. Peel away the parchment to reveal the caramelised blood oranges on top, and leave to cool before slicing.
Recipe Note
Turn-out timing matters
Let the cake rest for around 10 minutes before turning out; this gives the sponge time to settle while the caramel is still warm enough to release cleanly.
Choosing your citrus
Blood oranges bring a gentle bitterness and depth, but regular oranges, clementines, lemons or pink grapefruit all work beautifully. Just slice them thinly so the peel softens properly during caramelisation.
Almonds = moisture
The ground almonds keep this cake incredibly moist and almost pudding-like around the edges. It’s a cake that improves after a day rather than drying out.
Make ahead friendly
This cake keeps very well. Store at room temperature for up to 2–3 days, loosely covered, or refrigerate for longer storage and bring back to room temperature before serving.
Serving suggestions
Lovely on its own, but particularly good with softly whipped cream flavoured with a splash of Cointreau or Grand Marnier, or a spoonful of thick crème fraîche.
Tin size
This recipe is written specifically for a 25cm round tin. Using a smaller tin will give a thicker cake and require a longer baking time.
Nutrition
Nutrition
- Serving Size
- 1 slice
- per serving
- Calories
- 465
- Carbs
- 45 grams
- 17%
- Cholesterol
- 115 milligrams
- 38%
- Fat
- 29 grams
- 41%
- Fiber
- 3 grams
- 10%
- Protein
- 7 grams
- 14%
- Saturated Fat
- 16 grams
- 80%
- Sugar
- 32 grams
- 36%