Blood Orange Citrus Cake
Andrea Potischman
Feb 26, 2025
Winter might not be the season most people associate with bright, vibrant produce, but citrus begs to differ. When the days are short and the skies are gray, blood oranges burst onto the scene with their ruby-hued flesh and bold, sweet-tart flavor. And what better way to celebrate their fleeting season than with a blood orange citrus cake—a moist, aromatic delight made with a blend of all-purpose and almond flour for the perfect tender crumb.
The Magic of Blood Oranges
Often called “the raspberry orange” due to their subtle berry-like undertones, blood oranges are a citrus lover’s dream. Their deep red color comes from anthocyanins, the same antioxidants found in berries, which develop due to cold nighttime temperatures during ripening. Flavor-wise, they strike a balance between sweet and tangy, with a slight floral edge that makes them more complex than your standard navel orange.
In a cake, blood oranges do something truly special. Their bright acidity keeps the crumb tender, their juice infuses the batter with citrusy depth, and their segments—whether baked into the top or folded within—add bursts of jammy sweetness. And let’s be honest, their striking color makes for an unforgettable presentation.
Prepping Oranges for Baking
To get the best out of your blood oranges, proper prep is key. Unlike snacking oranges, which you can peel with your hands, baking calls for a little extra finesse:
- Use a sharp paring knife to slice off both the top and bottom of the orange.
- Follow the curve of the fruit, slicing downward to remove the peel and all the bitter white pith.
- Slice as needed—removing the pith ensures a sweeter, less bitter citrus experience, making your cake shine.
This simple technique not only enhances the flavor but also gives your cake a polished, professional touch, free from any unexpected chewiness that leaving the rind on can cause.
The Ultimate Winter Cake
Moist, nutty, and infused with bright citrus, this blood orange cake is the answer to dreary winter days. Whether served as is, with a dusting of powdered sugar, or simply on its own with a cup of tea, it’s proof that winter baking can be just as fresh and vibrant as any other season.
Blood Orange Citrus Cake
Ingredients:
- 1 cup unsalted butter, room temperature
- 3/4 cup plus 2 tablespoons sugar, plus additional for coating the baking pan
- 2 teaspoons blood orange zest (finely grated)
- 5-6 medium blood oranges
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon Kosher salt
- 3/4 cup almond flour
- 2 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons freshly squeezed lemon juice
- 2 eggs
- 1/4 cup full-fat plain Greek yogurt
Directions:
- Preheat your oven to 350 degrees F. Lightly grease a 10-inch springform pan on the bottom and sides. Sprinkle a light layer of sugar inside the pan. Tap out any excess and set aside.
- For the Blood Oranges: Slice the top and bottom of each blood orange to see the flesh. Stand each orange upright and carefully slice off the peel and white pith, working around the fruit with a sharp paring knife. Next, lay the peeled oranges on their sides and slice them into thin rounds about 1/4-inch in thickness. Set it near your workstation.
- For the Cake Batter: In a medium mixing bowl, add the all-purpose flour, almond flour, salt, and baking powder; mix well to blend.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter and 3/4 cup sugar and beat on medium-high, scraping down the sides as needed, with a rubber spatula, until pale and fluffy, about 3 minutes.
- Reduce the speed to medium-low and add the blood orange zest and vanilla extract. Mix to blend. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Pour in the lemon juice and mix to blend for about 4 minutes, until the mixture is pale and airy.
- With the mixer on low, gradually add the dry flour mixture to the batter, mixing just until combined. Mix in the yogurt and blend until smooth, but be careful not to overmix.
- Spoon the batter into the prepared baking pan using a spatula to smooth and even the batter as best as possible. Arrange the blood orange slices over the batter in a decorative pattern, slightly overlapping as much as possible. Sprinkle the remaining 2 tablespoons of sugar evenly over the orange slices.
- Place the cake pan on a baking sheet, place it in the center of the oven, and bake for 45-50 minutes or until the cake tester comes out clean, the edges of the cake are golden, and the blood orange slices are slightly caramelized.
- Remove the cake from the oven and allow the cake to cool completely in the pan before removing the sides. Serve warm or at room temperature.
- Slice and serve
