Serves 16
for the cake
4 medium oranges
12 large eggs
1 tsp vanilla bean paste
2 ½ cups caster sugar
5 ½ cups almond meal
¾ cup self-raising flour
2 ½ tsp baking powder
½ tsp ground clove
3 medium blood oranges, rind removed, cut into 8mm slices
for the cream
200ml crème fraîche
½ tsp ground cinnamon
1 tsp vanilla bean paste
for the syrup
juice of 2 blood oranges
½ cup caster sugar
Place the whole oranges (with rind) in a large pot and cover with water. Bring to the boil and cook for 40 minutes. Whilst the oranges are cooking, preheat the oven to 145C fan forced and line a 27cm tin with baking paper.
Drain the oranges and allow them to cool. Roughly chop the oranges, remove any seeds, and add to a blender. Blend until coarsely puréed and then place in a large bowl.
Add eggs, vanilla extract and sugar, and whisk until combined.
In a separate bowl, mix together the almond meal, flour, baking powder and clove. Stir the almond mixture into the egg mixture.
Line the blood orange slices into the prepared tin, and top with cake mixture. Place in the oven and cook for 1 hour
40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the cake tin, before inverting onto a serving dish.
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To make the cream, add the crème fraîche, cinnamon and vanilla to a medium bowl. Whisk until soft peaks form.
To make the syrup, place the blood orange juice and sugar in a small saucepan. Boil for 10 minutes and pour onto the cooled cake. Cut and serve with cream.
Adapted from Recipe Tin Eats whole orange cake.
This article first appeared in the August 2025 issue of SALIFE magazine.
