Blood Orange Cake


Let the sunshine in! Easy to make one big or a lot of little blood orange cake (s)…. The recipe is enough for one lovely bundt cake or a lot of small cakes, like I did.

I was so happy to get some really dark and beautiful blood oranges these days. Sometimes you buy a net and in the end you cut the oranges open and they are: orange not red inside! A good sign to be sure you will find some red fruit flesh inside this amazing fruit is to check the rind. The more red it is, the more red color is inside.

My kids call blood oranges also vampire oranges. They feel like little heroes when they drink a glas of blood orange juice aka some real blood from an orange! Yeah! And the small blood orange cakes were highly appreciated by them! Success!

Blood oranges are normally really juicy what makes them as well a perfect smoothie ingredient. If you fillet the blood orange, you have an amazing “add on” to your winter salads.

Blood Orange Cake

  • 200g soft butter and some more to grease the form
  • 200g brown sugar
  • orange zests from one organic blood orange
  • 4 eggs
  • 200g greek yoghurt
  • 50ml freshly squeezed blood orange juice
  • 300g flour
  • 2 teaspoons baking powder
  • 1 pinch of salt

Custard sugar and 2-3 tablespoons blood orange juice to decorate the cake

Preheat the oven to 175°C. Grease one bundt form or like I did a lot of little tiny forms to make small cakes. It’s hard to say how many small forms you need, as it totally depends on the sizes you have.

Mix the sugar with the orange zests and rub it a couple of times with your fingers. You want to get all the beautiful, flavorful oils from the orange zests into your sugar. Cream the butter and orange zest infused sugar, until it gets light and fluffy.

Mix in eggs, yoghurt and the blood orange juice. In another bowl mix the dry ingredients and add them spoon by spoon to the cake mixture.

Fill in your form or little forms. One bundt cake will need 55-60 Minutes baking time, if you use smaller forms it might be only 25 minutes. Just keep checking your cakes and as soon as they get golden brown, try to insert a toothpick. If it comes out clean, your cakes are done and you can cool them down on a rack.

Mix some custard sugar with the juice to get a thick glaze and top on the cooled cake/ cakes.

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