Orders Placed after 12 pm Cst on tuesday will ship the following monday

Blood Oranges Take the Cake

How to make a cake using Blood oranges:

For this week's post, we took a page from the pros at Smitten Kitchen—we made a few slight adjustments of our own based on what we had on hand but there is no doubt this Blood orange recipe takes the cake for a seasonal breakfast or dessert. 

When are Blood oranges in-season?

As you may know, Blood oranges are in-season for a short window (generally late Feb-March).  These are loved by foodies and fitness fans alike for their intense flavor, high nutritional value, and beautiful red color.  Note:  depending upon the variety, Blood oranges can range in flavor profile from tart to very sweet.  We find that often the oranges sweeten up over time.  For this cake recipe, we actually used a Blood orange that had been in the fridge for awhile and also a beautiful Cara Cara navel we had on hand.

Where to Find Blood Oranges?

Of course, if you are looking to find organic Blood oranges or any amazing organic citrus really, you will want to check out what we have at FruitShare.  Our sole focus is to source great organic in-season fruit and send it out as quickly as we can to our customers.

OK, back to the Blood Orange Cake Recipe

We saw this beautiful post of a Blood orange cake from Smitten Kitchen and we had to give it a try.  The recipe is shown below is from Smitten Kitchen blog and we have noted our changes.

And, did we mention it is gluten-free?  This is a bonus but we guarantee whether you eat gluten or not you will like this cake.


1/2 cup organic brown sugar ( we only had dark on hand and I think a traditional light would be better)
1 tablespoon water
3 large organic eggs, separated
2/3 cup (135 grams) organic granulated sugar
2 organic Blood oranges, or another orange of your choice (* we used 1 blood orange and 1 Cara Cara navel—organic of course!)
1/2 cup (4 ounces or 115 grams) unsalted butter, softened
2/3 cup (165 grams) ricotta ( *we used approx that amount of full fat organic plain greek yogurt)
1/3 cup (45 grams) cornmeal (the recipe states you can skip this and use only almond flour which is what we did so we added 1/3 cup almond flour)
1 cup (135 grams) firm-packed almond flour or meal
1/2 teaspoon fine sea salt 
1/4 cup apple, quince or apricot jam (optional, for a glossy finish)

Heat oven to 300 degrees, butter a 9-inch round cake pan and line the bottom with a round of parchment paper.

Stir brown sugar and water together so they form a thick Paste. Pour into prepared cake pan and spread thin. Set aside. Ours did not really form a slurry but we did not add more water and it turned out fine.  I think it was the dark brown sugar we used.

Separate eggs and whip egg whites in a medium bowl until they thicken to form peaks and then set aside.

Place granulated sugar in a large mixing bowl. Finely zest both oranges over it.

Cut both oranges in half. Cut one of the halves into paper-thin slices and arrange slices over brown sugar base in cake pan. Juice other three halves (I had about 1/3 cup juice) and set juice aside.

Add butter to zest and granulated sugar in large mixing bowl and beat with an electric mixer (you can use same beaters you just did for egg whites) until light and fluffy. Add egg yolks, one at a time, and beat to combine. Add juice and ricotta; mix until smooth (This where we went experimental and used plain whole fat greek yogurt).  Sprinkle salt over batter, then add almond flour and mix.  Fold in egg whites.

Scoop batter in large dollops over prepared cake pan base. Our batter was a little runnier so we poured it carefully over the orange slices in the pan first then filled in the rest of the pan. Bake in heated oven for 35 to 4o minutes.  Ours took a lot longer than we were expecting so keep checking.  Close to 55 minutes.  Ours was very moist and even a little soft in the center so do not worry about over baking.  

Cool cake in pan on a rack for 5 minutes, and then carefully remove from springform pan.  Let cool. Refrigerate and serve cold topped with

homemade whipped cream. 

Seriously, We loved that this recipe is gluten-free, simple and delicious.  The combination of the orange zest, orange juice, and candied orange slices really emphasized the orange flavor.  Fun for brunch or dessert sometime. 

If you love baking with in-season organic fruit be sure to check out our other posts below.  If you are looking to order in season organic fruit check out our Farm Fresh Fruit Club!

Pear recipes

Apple Recipes






Leave a comment