Blood Orange and Lemon Cake

“If blood oranges are in season, they go in EVERY dessert.”

Edacious One

Blood Orange and Lemon Cake

Serves 2. For 4 days. A slice a day.


  • 260g plain flour
  • 130g unsalted butter (melted)
  • 220g sugar (for the cake)
  • 125g sugar (for the blood orange slices)
  • 4 eggs
  • 200ml creme fraiche or yoghurt
  • zest of 1 lemon
  • 3 tbsp lemon juice
  • 2tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp salt
  • 1 blood orange
  • 3/4 cup water

Utensils Required

  • 1 8.5 inch springform cake tin (this is a tall-ish cake so make sure the cake tin is at least 7cm/ 2.75 inch deep
  • Flat bottom fry pan/ non stick pan
  • Spatula


  1. Preheat oven to 170C/ 340F
  2. Place a sheet of baking paper over the base of the pan and place the ring of the cake tin over the baking paper and latch the clip.
  3. Thinly slice the blood oranges to 3-4mm thickness
  4. Place 125g sugar and 3/4 cup of water in the fry pan and mix together
  5. Add blood oranges and arrange in a single layer
  6. Cook blood oranges for 25 mins, turning every 10 mins, on low heat until rind is soft and liquid has mostly evaporated. Add more water 1/4 cup at a time if liquid dries up.
  7. Lay blood orange slices on the bottom of the springform pan
  8. Mix the flour, baking soda, baking powder, lemon zest, sugar and salt in a mixing bowl
  9. Mix the butter, eggs and creme fraiche/ yoghurt and lemon juice until well combined
  10. Gently fold in dry ingredients using a spatula until evenly mixed. Do not over mix!
  11. Pour batter into cake tin and bake on middle rack of oven for 60mins or until a skewer inserted into the center of the cake comes out clean
  12. Remove from oven and let cool for 1 hour
  13. Release the cake tin spring and flip the cake onto a serving platter and gently remove cake tin base and baking paper

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