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Blood Orange and Almond Cake Recipe by Thea Kinsella

Blood Orange and Almond Cake Recipe by Thea Kinsella

This gluten and dairy free cake recipe will be sure to impress, yet is simple enough for anyone to master. It is also a great way to make use of those juicy, seasonal blood oranges!

Serves 8

Ingredients:

Cake
2 blood oranges
6 eggs; separated
250g caster sugar
250g ground almonds

Icing and decoration
2 egg whites
300g icing sugar
Pink food colouring
2 blood oranges

Method:

1. Preheat the oven to 160 degrees Celsius.
2. Boil the two blood oranges in a pot of boiling water until soft when you insert a knife. When they have slightly cooled, puree the whole oranges in a food processor until smooth.
3. In an electrical mixer, whisk the egg whites until they are stiff. Place in a bowl for later.
4. Next mix the egg yolks and sugar until pale and creamy.
5. Fold in the ground almonds followed by the pureed orange.
6. Finally, gently fold in the egg whites with a large metal spoon until fully incorporated, making sure not to knock out too much air.
7. Place in a lightly oiled 9cm spring-form tin and bake for 1-1 ¼ hours until the top is golden and a skewer comes out clean when inserted. Leave to cool in the tin.
8. While the oven is still hot, slice one blood orange thinly and leave in the oven for approximately 10 minutes until they dry out for the decoration.
9. For the icing, whisk the egg whites and icing sugar together until smooth and add the juice of one blood orange and a few drops of pink food colouring and mix until combined.
10. To assemble, remove cake from the tin and pour over the icing allowing it to drip overt the sides.
11. Place the dried orange slices on top along with any other decorations you would like to use. I chose shaved dark chocolate and raspberries but pistachios and flaked almonds would also be a great idea!

RECIPE FROM CAKESBYTHEA BY THEA KINSELLA

CakesbyThea With a dream to open her own baking business, Thea is currently doing Culinary Arts at Dublin Institute of Technology, while also working full-time as the pastry chef for The Fat Fox, Camden Row. Thea has been baking for as long as she can remember and at the age of sixteen she began decorating and selling her cakes to order. On her Instagram page you can find her creations from both The Fat Fox and her private clients.

@CakesByThea

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