Blood orange cake

Blood orange cake

Total: 1 hr 45 min. | Active: 45 min.
Nutritional value / piece: 255 kcal
, Fat: 13 g
, Carbohydrate: 29 g
, Protein: 4 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sponge mixture

200 g butter, soft
100 g sugar
75 g ground cane sugar
4 eggs
2 blood oranges, rinsed with hot water, dabbed dry, grated zest, all of the juice set aside
2 tbsp milk
200 g white flour
50 g shelled ground almonds
¾ tsp baking powder
¾ tsp sodium bicarbonate
¼ tsp salt


50 g icing sugar
1 dl lemon juice, all of the juice
60 g icing sugar
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1 loaf tin (approx. 30 cm), fully lined with baking paper

How it's done

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Sponge mixture

Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Mix in the orange zest and milk. Combine the flour, almonds, baking powder, baking soda and salt, mix in. Transfer the mixture to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, prick firmly with a wooden skewer.


Transfer 1½ tbsp of the reserved orange juice to a small bowl, mix the remainder of the juice (approx. 150 ml) with the icing sugar and lemon juice. Pour the icing over the warm cake. Remove the cake from the tin and place on a rack to cool. Mix the remainder of the juice and icing sugar to make a thick icing, drizzle on top.

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