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Blood Orange Cake


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  • For the Topping and Glaze:
  • 2 eggs
  • 2/3 C sugar
  • 1/2 C vegetable oil
  • 1/2 C orange juice
  • 1/2 C poppy seeds
  • 1 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 7 blood oranges
  • 6 Tbsp sugar
  • 1 C heavy cream
  • 1 tsp vanilla extract


Servings 12


Step 1

Preheat oven to 400°F. Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in poppy seeds and flour mixed with baking powder. Pour batter into the prepared pan, bake in the oven (bottom rack) for 25 minutes, and let cool.

Place a tart ring around the cooled cake. Using a sharp knife, peel 5 oranges down to the flesh, cut into thin slices (1/8-inch), and arrange on the cake. Squeeze juice from remaining oranges and strain juice (if necessary, add water until you have 1 cup). Cook this liquid with 4 tablespoons sugar until you have a smooth glaze that is thick enough to coat a spoon. Cool glaze a bit and drizzle over the fruit and let cake set.

Beat cream, vanilla, and remaining sugar. Transfer to a pastry bag with a star tip and pipe on cream rosettes around the cake border.

Makes 1 springform pan.

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