Blood Orange Cake – Kathy Tsaples

You may be getting a little tied of my blood orange obsession BUT this cake looked so easy I had to give it a go. It was in this week’s Good Food section of the SMH Greek food by Kathy Tsaples.

In my view you can never have enough blood orange so I added an extra orange … turning my cake more into a pudding. My friend Alison Chamberlain dryly noted -when I mentioned the pudding effect – that baking is Science. I promise to stay on the reservation from now on.

Blood Orange Cake or keik me portokali ke amigthalo in Greek


3 blood oranges NOT FOUR!

5 eggs
250 castor sugar
250g almond meal, plus extra
1 tsp baking powder
1/4 tsp salt


1 cup icing sugar

2-3 tbsp blood orange juice

Step !

Boil the blood oranges submerged in a saucepan of water for 1 hour, then drain and set aside to cool.

Step 2

Preheat the oven to 160 C fan forced ( 180 C conventional )

Step 3

Butter a 20 centimetre round cake tinned sprinkle it with almond mela, flour or gluten free flour if required.

Step 4

Pulse the blood oranges in a food processor to fine puree. In a large bowl, whisk the eggs and sugar together.Add the orange pulp and mix thoroughly. Add almond meal, baking powder and salt and combine thoroughly.

Step 5

Leave the batter to rest for 10 minutes, then pour it into the prepared tin and bake for about 1 hour. When a skewer come out clean it is ready. Remove from the oven and set aside to cool

Step 6

To make the icing, sift the icing sugar into a small bowl and add the blood orange juice. Combine with a fork, making sure there are no lumps. Pour over the cooled cake.

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