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Overhead photo of homemade blood orange and almond cake topped with blood orange icing.

Blood Orange Cake (Gluten-Free) - US Cups

Robyn
This beautiful blood orange and almond cake is made from simple ingredients and is a delicious simple gluten-free cake.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course baking, Dessert
Cuisine International
Servings 10 people
Calories 293 kcal

Equipment

  • 19cm / 8 inch round cake tin with a loose base greased and lined

Ingredients
  

  • 125 g butter softened
  • 140 g caster sugar
  • 100 g almond flour (almond meal)
  • 40 g cornstarch make sure from corn, not from wheat
  • ¾ teaspoon baking powder
  • pinch salt
  • 3 eggs size large
  • 1 blood orange zested

Icing

  • 150 g icing sugar
  • 1 blood orange juice

Instructions
 

  • Preheat the oven to 180℃ fan / 200℃ / 392℉.
  • Grease and line a loose-based 19cm / 8 inch round cake tin with baking paper.
  • Cream the butter, caster sugar and orange zest in a stand mixer fitted with the beater attachment, or use electric beaters, until light and fluffy.
  • In a small bowl, mix together the almond meal / ground almonds, cornflour / starch, baking powder and a pinch of salt.
  • Add the eggs to the butter-sugar mixture 1 at a time, alternating with the dry ingredients. Stir until just combined.
  • Spoon the batter into the lined tin, place in the oven and bake for 30-35 minutes, until a skewer inserted into the middle of the cake comes out clean.
  • Leave to cool in the tin for 5-10 minutes, then turn out to a wire rack and leave to cool completely before icing.

Blood Orange Icing

  • Sieve the icing sugar into a bowl.
  • Add the blood orange juice a little at a time, stirring, until you get a thick but pourable consistency.
  • Spread the icing over the cake.
  • Leave to set, then serve.
  • Store in an airtight container at room temperature for up to 3-4 days.

Notes

INGREDIENTS NOTES
  • Almond meal – known as ground almonds if you are in the UK. Finer almond flour can be used in this recipe too.
  • Cornflour – or cornstarch if you are in the US. If you are in Australia and are wanting to make this a gluten-free cake, make sure you use a cornflour that isn’t made from wheat.
  • Icing sugar – use pure icing sugar if you are in Australia, and make sure it is gluten-free.
TIPS
  • Natural pink icing: For the most vibrant coloured icing, make sure to use the darkest blood orange you can find, or start adding the juice from the darker end of the blood orange.
  • Baking powder: don’t be tempted to add more baking powder! I tested the cake with a teaspoon and it ended up sinking in the middle. It still tasted ok, so I turned it upside down to ice it!

Nutrition

Calories: 293kcalCarbohydrates: 35gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 76mgSodium: 132mgPotassium: 37mgFiber: 1gSugar: 29gVitamin A: 390IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Keyword almond cake, gluten free cake

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