Blood Orange Almond Cake

This recipe may seem simple (and it is!), but its depth of flavor—from the almond batter, citrusy topping, and a dollop of yogurt when serving—makes it out-of-this-world beautiful, inside and out. The inspiration for this cake came from two things: my love for blood oranges, my favorite winter citrus, and the desire to reinvent a cake I fell for last year. That cake had a dense, creamy crumb, a chewy caramelized crust, and a hint of tang from rhubarb. I loved its unique balance and kept dreaming of other fruits that would work just as well nestled into that almond and yogurt base.

Blood oranges were an obvious first choice. Their ruby-red color alone is enough to inspire a bake, but their tangy-sweet flavor made me think they’d pair beautifully with the almond batter. What I didn’t anticipate was how much juice they’d release during baking—and how much that would impact the final texture.

Baking is tricky like that. Unlike cooking, where you can adjust flavors as you go, baking doesn’t reveal its secrets until the very end. After pulling the first cake out of the oven and cut into it, the first bite had me on the fence. It wasn’t bad, but it wasn’t quite right either. Back to the lab.

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The issue? I overbaked it. The edges had gone from perfectly caramelized to too dry, and it lacked the irresistible chew of the other fruit version. I’d hesitated around the 50-minute mark when the edges looked ready to come out, but the center still seemed underdone, so I let it bake for another 30 minutes. Big mistake. The blood oranges had simply released so much liquid that the top looked looser than it really was. If I’d trusted my instincts and pulled it sooner, it would have set up perfectly as it cooled.

For the second go around, the flavor also needed a little tweaking. The blood oranges, while sweet and juicy, didn’t deliver quite the same punch as my other fruit version. To bring back some balance, I added a generous splash of lemon juice to the batter and increased the amount of orange zest for a brighter, more citrus-forward flavor.

That did the trick. The cake is now absolutely gorgeous, and with a depth of flavor to match. I love it!

If you’re looking for a showstopper, this cake delivers. The blood oranges make it a feast for the eyes, but the flavor is what will keep you coming back. Try it with grapefruit for a more tart variation or stick with the blood oranges for that stunning visual effect. Either way, serve it with a dollop of yogurt, and you’ve got a cake that’s as beautiful as it is delicious.

How to Make Blood Orange Almond Cake

1. Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch springform pan with butter, ensuring even coverage on the bottom and sides.
• Sprinkle a light layer of sugar inside the pan. Swirl it around to coat and tap out any excess. This helps form a light caramelized crust on the cake.

2. Zest and Slice the Blood Oranges

• Use a microplane grater to zest 2 teaspoons of zest from the blood oranges.
• Slice the top and bottom off each blood orange to expose the flesh.
• Stand each orange upright and carefully slice off the peel and white pith, working around the fruit with a sharp knife.
• Lay the peeled oranges on their sides and slice into thin rounds (about 1/4 inch thick). Set the slices aside for topping.

3. Mix the Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. This helps distribute the baking powder evenly.

4. Cream the Butter and Sugar

• In a large mixing bowl, use a stand mixer or electric hand beater to cream the butter and 3/4 cup sugar until pale and fluffy (about 5 minutes).
• Add the blood orange zest and scrape in the seeds from the vanilla bean (or add the vanilla extract). Mix to incorporate the flavors evenly.

5. Add Eggs and Lemon Juice

• Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
• Pour in the lemon juice and continue beating for about 4 minutes, until the mixture is pale and airy.

6. Combine Dry Ingredients and Yogurt

• With the mixer on low, gradually add the dry flour mixture to the batter, mixing just until combined.
• Add the Greek yogurt and stir until smooth. Avoid overmixing, as this could make the cake dense.

7. Assemble the Cake

• Spoon the batter into the prepared springform pan and smooth the top with a spatula.
• Arrange the blood orange slices over the batter in a decorative pattern, slightly overlapping them.
• Sprinkle the remaining 2 tablespoons of sugar evenly over the top, avoiding the very edges.

8. Bake the Cake

• Place the pan in the center of the oven and bake for 45 minutes to 1 hour.
• The cake is done when the edges are golden, the blood orange slices are caramelized, and the center is mostly set (a toothpick inserted should come out with a few moist crumbs).

9. Cool and Serve

• Allow the cake to cool completely in the pan before removing the sides.
• Slice and serve with dollops of Greek yogurt on the side. The cake tastes best when cold, so refrigerate it before serving if time allows.

Tips for Success

• Blood Oranges: Choose ripe blood oranges for maximum flavor and vibrant color. If unavailable, substitute with cara cara oranges or ruby grapefruit.
• Almond Flour: Ensure the almond flour is finely ground for a smoother texture. Coarser almond meal will add a slightly denser crumb.
• Butter Temperature: Make sure the butter is at room temperature; it should be soft but not melted for proper creaming.
• Decorative Slices: For a most visually striking cake, make sure to carefully overlap the blood orange slices in concentric circles.
• Serving: This cake pairs beautifully with a cup of tea or coffee, making it a great option for brunch or afternoon tea.

Blood Orange Almond Cake

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5 from 5 reviews

• Author: Nicole Gaffney
• Total Time: 1 hour 5 minutes
• Yield: Serves 8-10 1x

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Description

Moist, tender, and beautifully topped with sweet blood orange, this is the kind of cake that feels special without being fussy. Serve as a dessert, for afternoon tea, or just because.

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Ingredients

Units USM Scale 1x2x3x

1 cup (2 sticks) unsalted butter, room temperature, plus extra for greasing the pan

3/4 cup plus 2 tablespoons sugar, plus extra for coating the pan

4–5 medium blood oranges (or substitute grapefruit)

1 1/4 cups all-purpose flour (156 g)

2 teaspoons baking powder

3/4 teaspoon kosher salt

3/4 cup almond flour or almond meal (75 g)

1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)

2 tablespoons fresh lemon juice

2 large eggs

1/4 cup whole milk plain Greek yogurt, plus more for serving (60 ml)

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Instructions

1. Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch springform pan with butter, ensuring even coverage on the bottom and sides.
• Sprinkle a light layer of sugar inside the pan. Swirl it around to coat and tap out any excess. This helps form a light caramelized crust on the cake.

2. Zest and Slice the Blood Oranges

• Use a microplane grater to zest 2 teaspoons of zest from the blood oranges.
• Slice the top and bottom off each blood orange to expose the flesh.
• Stand each orange upright and carefully slice off the peel and white pith, working around the fruit with a sharp knife.
• Lay the peeled oranges on their sides and slice into thin rounds (about 1/4 inch thick). Set the slices aside for topping.

3. Mix the Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. This helps distribute the baking powder evenly.

4. Cream the Butter and Sugar

• In a large mixing bowl, use a stand mixer or electric hand beater to cream the butter and 3/4 cup sugar until pale and fluffy (about 5 minutes).
• Add the blood orange zest and scrape in the seeds from the vanilla bean (or add the vanilla extract). Mix to incorporate the flavors evenly.

5. Add Eggs and Lemon Juice

• Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
• Pour in the lemon juice and continue beating for about 4 minutes, until the mixture is pale and airy.

6. Combine Dry Ingredients and Yogurt

• With the mixer on low, gradually add the dry flour mixture to the batter, mixing just until combined.
• Add the Greek yogurt and stir until smooth. Avoid overmixing, as this could make the cake dense.

7. Assemble the Cake

• Spoon the batter into the prepared springform pan and smooth the top with a spatula.
• Arrange the blood orange slices over the batter in a decorative pattern, slightly overlapping them.
• Sprinkle the remaining 2 tablespoons of sugar evenly over the top, avoiding the very edges.

8. Bake the Cake

• Place the pan in the center of the oven and bake for 45 minutes to 1 hour.
• The cake is done when the edges are golden, the blood orange slices are caramelized, and the center is mostly set (a toothpick inserted should come out with a few moist crumbs).

9. Cool and Serve

• Allow the cake to cool completely in the pan before removing the sides.
• Slice and serve with dollops of Greek yogurt on the side. The cake tastes best when cold, so refrigerate it before serving if time allows.

Notes

If using grapefruit, reduce the zest to 1 teaspoon to avoid bitterness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To freeze, wrap individual slices tightly and thaw at room temperature before serving.

• Prep Time: 20 min
• Cook Time: 45 mins
• Category: Baking, Cake
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 18g
• Sodium: 150mg
• Fat: 17g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg