I was once invited to an associate of my husband’s house for afternoon tea. My husband’s friend set down a huge plate filled with great hulking slices of cakes (bought up from a shop in Melbourne) and the one that caught my eye was a fragrant orange cake. I figured the man of the house was a little clueless as men usually tend to be around cakes and tea as there was no fork or knife around and I only wanted a small slice (I usually start small in case I don’t like it as I feel rude not finished things). As I didn’t know them very well I didn’t want to interrupt the fascinating sailing conversation that was going on between the menfolk (ok sarcasm there) so I kept quiet and transported the huge hunk of cake onto my plate.
And once I lifted the slice to my lips, I was so sweetly rewarded in the most wonderful way. The cake was incredibly soft, cool and damp inside and sweet and heady with zest.
Of course when his wife sat down, out came the forks and knives and proper instruments but did I give up my slice or offer a taste to anyone? Absolutely not. I was shamelessly and unrepentantly greedy that day. And ever since I tried that cake, I sought a recipe for it, making orange cake after orange cake, ones with syrup, ones claiming to be the moistest Orange cake, hoping to replicate that cool, sweet fragrance. And when I finally found it several years ago, I became ecstatic. I should have known that the moistness was due to the exclusion of flour and the inclusion of almond meal.
I don’t remember which cookbook I got this from, although I do know that the printout I have attributes this recipe to Claudia Roden. She used regular Oranges rather than Blood Oranges but I have a stash of Blood Oranges at the moment and couldn’t wait to use them. They are in season for a shortish time, although they are now being imported, and I have seen them around a lot lately at a very reasonable price so if you do see some, grab them. They make a fantastic juice (but the juice must be drunk straight after juicing). Or use it as an excuse to make this divine cake.
Claudia Roden’s Middle Eastern Blood Orange Cake
- 2 large oranges, washed (I used 3 medium sized blood oranges)
- 6 eggs, beaten
- 250 g. ground almonds
- 250 g. sugar
- 1 teaspoon baking powder
- Icing sugar to dust if desired
1. Boil whole, unpeeled oranges in a little water in a covered saucepan for 2 hours (you can do this step a day or so ahead of time and keep the boiled oranges, once cooled, in the fridge). Discard water, allow to cool, then cut open, remove pips and chop roughly or pull apart into smaller pieces with fingers. OR if you don’t want to spend as much time on this step (and let’s face it, who does!), Julie from Cookbookaddict posted a comment below suggesting piercing the skins with a fork, microwave in a closed container on high for about 8 mins (depending on size of fruit) and turning them around after a few minutes.
2. Preheat oven to 190ºC/170ºc fan forced and line the base and sides of a springform tin with baking paper.
3. Blend oranges and remaining ingredients thoroughly in a food processor. Pour batter into prepared tin. Bake for 1 hour. If cake is still very wet, cook a little longer. Cool in tin before gently removing. Dust with icing sugar and zest and prepare to swoon…
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36 Comments | Add your own
Blood oranges have a beautiful colour to them. And the taste is strangely immediately refreshing. Thank you for the recipe. I will go out on the hunt for blood oranges this week
I particularly love this recipe by Claudia Roden. I’ve tried a mandarin version as well, which worked brilliantly.
That cake looks Divine! I’ve never used blood oranges before, but this looks lovely and moist!
That looks so good! I love orangey moist cakes. So simple too, will have to try this out one day.
With orange being one of my favourite cake flavours, this is going straight on my “must-cook” list! Looks deeeeelicious!
Do you peel the oranges?
Oh wow! Yum! This looks so good. I’m making this on Saturday after Growers Market!
I just checked my copy of Claudia Roden’s “A New Book of Middle Eastern Food” and the original recipe is on page 486 as Orange and Almond Cake
I simply love blood oranges, though I’m not normally a huge orange fan. These look so tasty!
I always trust Claudia Roden’s recipes – they’re very clear and usually turn out relatively well for me. I’ll definitely be trying this one once summer hits.
who would’ve thought that so few ingredients could come together to form something so amazing? your description of this cake makes me crave some immediately! now if only i could get my hands on some blood oranges (dreadful name, by the way)…
mmm this sounds so good. and i love the colour of blood oranges too. they’re so pretty aren’t they?
I have a similar recipe at home (with the boiling of the fruit), from another food blog, that calls for tangerines instead of oranges. I haven’t tried it yet – I think you just convinced me, darling! This is magnificent!
Blood oranges are divine. I love using them in cocktails.
Never added them to cake, but why not? And why not try them in pie while I’m thinking of it?!
Oh…so many flavors, so little time.
Hi Maria-I agree, they are gorgeous
I’d love to know what you think of it (although if you can’t find Blood oranges, it tastes great with plain oranges too)
Hi Y-I can imagine that a mandarin version would be gorgeous. Must give that a try next time I have some mandarins!
Hi Anita-It’s definitely worth making and is very moist! I hope you like it
Hi Susan-In that case, I think you’ll love it!
Hi Nic-I see, a fellow citrus cake fan!
Hi Alison-No you put the whole oranges, skin and all into the saucepan and boil them and then chop up the whole oranges (minus the pips)
Hi Reemski-I would like to try other recipes of hers as this one was so good!
Hi CK-I don’t like oranges per se but I do like orange flavoured cakes, if that makes sense
Hi grace-Yes very few ingredients, very simple method but it works in the very best way. It sounds awful at first but it’s a good description of the insides!
Hi cyn-they definitely are, and they always seem so juicy inside too
Hi Patricia-I can imagine that the tangerines would be gorgeous. Is there flour in that recipe or almond meal?
Hi Sandie-Great idea, I never thought to use them in cocktails! Ahhh the many uses of this gorgeous fruit
Hi! I’m a new reader and really enjoy your blog.
Just wanted to say that Nigella uses this recipe too, and if you want to make your life easier, you can microwave the oranges. Nigella also has a chocolate version in Feast… I love this cake too!
You lucky thing! I keep poking around greengrocers and supermarkets hoping that I’ll find a blood orange or two. But never have I had the good fortune to find one. *sigh*
The cake looks wonderful. I make it with clementines quite often (a la Nigellaa) and also with lemons, so I can easily imagine what the blood orange version would taste like. Scrumptious!
Hi Julie-Thanks so much!
I really like your traveling pictures.
Ahh excellent tip, how long do you microwave the oranges for? That’s great to know if you’re in a hurry and 2 hours is too long to wait.
Hi Angela-Oh no! I think when they rain they pour. I even saw them at Coles for 99c a kilo a couple of weeks ago. Best of luck getting some
Thanks for the idea with lemons, I love that idea!
Thank you!
Well, you just pierce the skins with a fork, microwave in a closed container on high for about 8 mins (depending on size of fruit), turning them around after a few minutes. Speeds up the process no ends
hey NQN
love your blog!just baked this divine orange cake, it turned out quite well considering i baked the batter in friand moulds. one point, the first batch was already in the oven when i realised id forgotton to add the bicarb to the mix!so dutifully added the bicarb to the next batch.the funny thing is that the first non bicarb batch turned out tasting better…
the other slightly disappointing thing is that while the orange flavour comes out very well, but difficult to interpret it as blood orange! anyway jsut a point that it’ll taste just as good with navel oranges…also a tip for those looking for blood oranges the fruit shop in royal randwick shopping centre has a stash, very reasonably priced too
Hi Julie-That’s a great tip, 8 minutes is much better than 2 hours! Thanks for that, I’ve added that tip to the recipe
Hi jay-Cool and thanks so much! I can imagine they would be perfect in friand moulds. I think that you’re supposed to use baking powder rather than bicarb soda as they’re two different things. So perhaps that is why it didn’t turn out as well? Yes the blood orange flavour is subtle but to me, I could definitely taste the difference between it and regular oranges. I just used Blood oranges as I had so many
Ahh excellent to know, I used to shop there quite a lot before I moved.
A very small amount of flour and much more of almond meal – can you imagine how moist it will be? YUM!
Hi Patricia-It sounds incredible!
just tried the recipe again,this time with with baking powder…very very nice
only quibble is that perhaps using 3 oranges made it a little wet but hey it was Moistlydelicious.was wondering if one did substitute a little flour,does one have to use butter as well…
Hi Jay-Haha you’ve had a couple of quibbles with my recipe!
I think it’s supposed to be moist and I found 3 medium oranges was just the level of moistness that I wanted. But if 2 works for you, then use that if you want it less moist. I think using flour will definitely make it less moist though, but I am not sure about what else you would have to add to correct it.
no no thequibbles are but minor for such a gorgeous result
i do think adding flour may make it crumbly and fall apart
i brought it in as a morning tea treat for work colleagues and it was hoovered up in a matter of minutes, it was that good!!
Hi Jay-hehe no problems, I’m just kidding
I think if people don’t like such a moist cake 2 oranges are fine but for me, I crave that moistness- even considered putting more in but I think that would be a mistake as the cake may not hold together 
Fantastic! You have a lucky workplace to receive such a treat
Please subscribe me,thanks.Herb
I just popped this in the oven and my gosh it smells fantastic! Can’t wait to see and taste the results.
Intrigued by th erecipe I looked it up in my copy of Claudia Roden’s book:”the Book of Jewish Food” and it is found on pp.599-600! a real treat & joy! Thank you
excellent. the market had blood oranges for 99c/kg today and I grabbed quite a few. sounds great!
Major sucker for oranges,,,,cant wait to try this.
5 Trackbacks/Pingbacks
[...] In this one, you can crack multiple eggs! Anyway, will try it this weekend when I make Claudia Roden’s Almond and Orange cake after receiving divine inspiration from Not Quite Nigella! [...]
[...] by the moistness of the Middle Eastern Blood Orange cake that eschewed flour to almond meal, I combined a recipe of Nigella’s for Flourless Chocolate [...]
[...] boiled and then mashed and what you end up with is a gorgeously moist chocolate cake, much like the Middle Eastern Blood Orange cake that I made a while [...]
[...] I mostly eat them straight out-of-hand but they are also wonderful in sorbet, salad, tarts, cake. And if I were to bake a citrusy, cloud-like cake composed mainly of egg whites and a bit of flour [...]
[...] The Claudia Roden original Middle Eastern Orange Cake, via Sydney’s Not Quite Nigella who adds the twist of blood oranges (and beautiful photos!) [...]
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