blood orange cake

Blood oranges are in season at the moment so make the most of them whilst they are around!  They are so vibrant and will brighten up any dish. This cake is a beautifully light sponge that is layered up with cream, blood orange curd and lightly caramelised slices.

It is best to make the cake the day before you are going to serve it, as it is too fragile to cut up straight after baking.


  1. Preheat your oven to 180C/160C fan. Bring a large pan, half filled with water, on to boil.
  2. Prepare your 20cm round baking tin by lightly greasing it with oil, and lining the bottom with a circle of greaseproof paper. Lightly oil the top of the greaseproof. Then sprinkle a few tablespoons of caster sugar in the bottom of the tin and move the tin around so the caster sugar covers the bottom and all the way up the sides of the tin.
  3. Melt your butter in a small pan and set aside to cool.
  4. In a heatproof bowl that snugly fits into your large saucepan of boiling water, mix together the eggs and caster sugar. Then take the pan of water off the heat and place the bowl of eggs and sugar over it, ensuring the bottom of the bowl is not touching the water.
  5. Using an electric hand held whisk, on a low speed whisk the eggs and sugar until very pale and fluffy. When you lift up the whisk it should leave a ribbon for 5-6 seconds.
  6. Take the bowl off the pan and continue whisking the mixture for 1-2 minutes until cool.
  7. Sieve your flour over the mixture and gently fold in using a large metal spoon.
  8. When combined and no large pockets of flour are left, pour over your melted butter and continue to fold until completely combined.
  9. From a low height gently pour the mixture into the prepared tin.
  10. Transfer to the oven and bake for 30-35 minutes.
  11. When the cake is done it should be golden brown, coming away from the sides of the tin and when lightly pressed it will bounce back.
  12. Allow the cake to completely cool in the tin before gently turning it out.
  13. Wrap up in cling film until ready the cut and fill.
  14. To make the curd, put the juice in a saucepan with the sugar and butter and gently heat until the butter is melted.
  15. Beat the eggs and add to the pan whilst stirring. Slowly bring up to a simmer, constantly stirring with a wooden spoon. Once it has simmered for a few minutes and has thickened up strain through a sieve, add in the zest and leave to cool. It will thicken further once cooled.
  16. Slice up the blood oranges into circles leaving the skin on. Lay out flat onto a baking tray and sprinkle with 1 tbsp of the icing sugar. Place under a medium grill for 10-12 minutes, keeping an eye on them. They should bubble and crisp up but don’t allow them to burn.
  17. Lightly whip the double cream with the rest of the icing sugar and set aside.
  18. Cut the cake horizontally into 3 equal pieces. This can easily be done by scoring all the way round the outside of the cake with a seated knife. Then using a long piece of cotton thread, wrap it around the cake following the score lines. As you gently pull the cotton, it should neatly cut through the cake.
  19. Then layer up the cake with whipped cream and the curd saving a little of the curd for the top.
  20. Spread the remaining curd on to top of the cake and arrange the grilled slices of blood orange.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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