Caramelised Blood Orange & Almond Cake

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.