Middle Eastern Blood Orange Cake


Middle Eastern Blood Orange Cake (adapted from Not Quite Nigella)

  • 2 large oranges, washed (I used 3 medium sized blood oranges)
  • 6 eggs, beaten
  • 250 g. ground almonds
  • 250 g. sugar
  • 1 teaspoon baking powder
  • 1 tsp freshly ground cardamom
  • 1/2 tsp cinnamon
  • Icing sugar to dust if desired

Step 1 – Boil whole, unpeeled oranges in a little water in a covered saucepan for 2 hours (you can do this step a day or so ahead of time and keep the boiled oranges, once cooled, in the fridge). Discard water, cut oranges in half (remove pips if there are any) OR if you are worried about bitterness from the pith; peel off the zest with a peeler and segment the orange. Boil them until soft with a bit of water.

Step 2 – Preheat oven to 375º F and line the base and sides of a springform tin with baking paper.

Step 3 – Blend oranges and remaining ingredients thoroughly in a food processor. Pour batter into prepared tin. Bake for 1 hour. If cake is still very wet, cook a little longer. Cool in tin before gently removing. Dust with icing sugar and zest

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