Blood Orange and Ginger Almond Cake

I havent seemed to be around here at all since the new year. I’ve been spending my days wrapped up in home yoga, enjoying a more savoury side of cooking and trying to cram in as much time with family and friends as I can. As much as I’ve missed my blogging internet self, It was some much-needed time to re-ground myself and remember whats important to me in preparation for a great year to follow.

I havent set any fancy new years resolutions this year, just one. To welcome the coming year with an open heart and open mind (and also looking after my self as a number one priority, but this should just be a given!)

Yes ok, cake isn’t exactly nourishing food but it is nourishment for the soul. Life would be pure hell without the little pleasures.

Blood oranges are a charming fruit to grab while they’re still around. I love how unsuspecting they look from the outside. As soon as you cut through that ordinary peel, you’re hit with a citrus sweet fragrance and an eyeful of juicy burnt orange flesh. Every time I cut into one I’m amazed at the colour.

I decided to make this cake using mostly ground almonds as it gives a great texture contrast to the squidgey orange pieces. Adding in a dash of ground ginger really brings the blood oranges and the sponge together. We’re finally coming out of the depths of winter and gearing up for all of the gleaming fruits and vegetables to come this spring. Cooking delicious food becomes an easy task when nature does all the work for you.


Ingredients – Makes one 8 inch cake

  • Approx. 5 blood oranges
  • 200g soft unsalted butter
  • 150g soft light brown sugar
  • 50g caster sugar
  • 3 eggs
  • 140g ground almonds
  • 40g plain flour
  • 1 tsp. baking powder
  • 3 heaped tsp. of ground ginger


Start by greasing and lining your 8 inch cake tin with butter and parchment paper. Pre-heat your oven to 170°C.

Using a sharp knife, take off the top and bottom off of the oranges and carefully cut off the rind and peel until they are globe shaped. Next, slice each orange into thin slices and arrange onto the base of the lined cake tin, slightly overlapping each piece until the entire base is covered.

For the cake, cream together the butter and two sugars until pale and fluffy. Gradually beat in the eggs, one at a time, until fully incorporated. In a separate bowl mix together the ground almonds, flour, baking powder and ginger. Mix this into your creamed mixture in two or three additions. Once combined, spoon the mixture into your cake tin. Spread the cake batter evenly over the blood oranges, being careful not to push them about too much.

Bake in the pre-heated oven for 45-50 minutes, or until a knife inserted into the centre comes out clean. Leave to cool for 20 minutes before turning out.


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