I make this recipe a lot. It’s really satisfying to eat; sticky and fruity and leaves you feeling happy and full up (almonds are high in protein, and help you to stay full). the vegan version is equally delicious and has more of a fudgy texture.

As the recipe uses whole oranges, it’s best to use organic as you’ll be eating the peel.


Blood Orange Cake – serves 6-8


Approx. 375 grams blood oranges (3 medium-sized) – when not in season, clementines are a fine substitute and I’ve experimented with grapefruit too, if you fancy a bitter flavour in your cake – goes really nicely with a chocolate ice cream!

6 large eggs or if vegan 6 flax/chia ‘eggs’ (1 tbs ground seed to 3 tbs water per ‘egg’)

225 grams honey, agave or maple syrup

250 grams ground almonds

1 teaspoon GF baking powder



This cake gets better over time, so if you can then make it a day in advance!

Start by getting the oranges on to cook. Place the whole oranges into cold water and boil for at least 2 hours. You want them really soft – it’s difficult to overdo it, however try not to let the skin split drastically as it lets too much water in. drain and let cool for 5 mins, then cut and remove pips, then blend everything with either a powerful hand-blender, or a food processor. You want the texture like a thick, textured custard.

Preheat oven to 190C.

You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the honey/agave, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the mix into a greased 9-inch tin, and bake for an hour, when a skewer comes out clean. If it starts looking a little brown – after 30 mins or so – cover loosely with some tin foil.

Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin.

Leave a Comment