Orange and almonds are such a classic combination.
So while blood oranges are readily available in Australia I just had to make this cake.
This Blood Orange and Almond Cake is a dense, moist and aromatic cake. I have been happily eating this every day for afternoon tea.
This cake uses rice malt syrup as a natural sweetener instead of sugar, making it a great choice for children and those watching their sugar intake. It also includes the addition of shredded coconut for extra flavour and sweetness, and is gluten-free, too.
I love this cake served simply with a dusting of icing sugar and some thin slices of blood orange on top.
- 2 blood oranges
- 240 grams almond meal
- 6 large eggs
- 2 teaspoons baking powder
- 75 grams shredded coconut
- 250mls rice malt syrup
- Preheat oven to 180 degrees Celsius.
- Grease a round cake pan with butter and flour or cooking spray.
- Put whole oranges into a small saucepan and just cover with water.
- Bring to the boil and then simmer for one hour with a lid on.
- Remove from water and let cool down before chopping roughly into pieces.
- Put oranges and all other ingredients into a large processor and blend until well combined.
- Fold into cake pan and then bake for approximately one hour, or until an inserted skewer comes out clean.
- Let it cool in the cake pan for at least 15 minutes and then turn out gently onto a wire rack to continue cooling.
- Decorate with dusted icing sugar .