Are people over their new year’s cleanses, yet? Can we go back to enjoying a slice of cake or two?
I hope so because it’s finally blood orange season again and it would be such a shame to let it pass without using them in a delicious, seasonal bake!
I’m a complete and utter sucker for blood oranges. It’s just so nice to have a vibrant colourful pop on the list of somewhat unremarkable seasonal ingredients currently available. They’re only around for a few weeks a year so grab some while you can!
I mean, just look how beautiful! ^
Moist citrus infused almond cake, studded with herby thyme, sandwiched together with whipped mascarpone cream, topped with a pink chocolate drip and candied blood oranges.
The orange and thyme help balance out the sweet flavours of the cake, making it ever so moreish.
I may or may not already have had two slices… 🤷🏻♀️
But totally worth every last calorie.
Beautiful AND delicious!
- 85g ground almonds
- 165g plain flour
- 300g caster sugar
- 165g salted butter at room temperature
- 3/4 tsp baking soda
- 180ml buttermilk
- 3 medium eggs
- Zest of two blood oranges
- 2 tbsp thyme leaves (stems removed)
Blood orange syrup
- 250ml blood orange juice
- 1 sprig of thyme
- 1 tbsp icing sugar
- 200g granulated sugar
- 350ml water
- Thinly sliced blood oranges (I did about 8 but only ended up using three, so it depends on how you want to decorate your cake)
- 550ml double cream
- 125g mascarpone
- 3 tbsp icing sugar
- 50ml white chocolate
- 50ml double cream
- A drop of red food colouring
- 3-4 sprigs of thyme
- Smear a tablespoon of frosting onto a cake board before placing the first layer on top.
- Top with two heaped spoons of frosting then use an ofset spatula to spread into an even layer.
- Repeat with remaining layers.
- Spread a thin layer of frosting onto the outer edges of the cake before using a cake scraper to neaten up.
- Pour over the chocolate drizzle, spreading to the edges of the cake and allowing to drip over.
- Decorate with candied blood oranges and thyme.
- Grease and line three 7 inch baking tins. Preheat your oven to gas mark 5.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, whisking between each addition.
- In a separate bowl, add flour, ground almonds and baking soda mix to combine.
- Measure buttermilk in a jug before adding the orange zest and thyme. Mix well to combine.
- Add a third of the sieved flour mix to the butter and sugar, whisk to combine. Then add half of the buttermilk and whisk to combine.
- Repeat till you’ve mixed all the ingredients.
- Add a third of the mixture to each tin before baking for 20mins or until a cake tester comes out clean.
- Turn out onto a cooling rack and leave to cool to room temperature.
- Once cooled, use a pastry brush to apply a thin layer of the syrup on both sides.
- Add all the ingredients to a small saucepan and place on medium-low heat. Whisk to combine everything together.
- Allow to heat for about 10mins or until the syrup has halved in volume.
- Heat the water and sugar in a large frying pan on medium heat, until just dissolved then reduce the heat until it’s on a slow simmer.
- Add the oranges and cook for 30 mins on each side to candy.
- To make the frosting, sieve the icing sugar into the double cream in a large bowl, and whisk until bubbly.
- Add the mascarpone, whisk until soft whipped.
- Heat the chocolate in the microwave for a minute, pausing and stirring every 10-15 seconds until melted.
- Add the cream and food colouring. Whisk well to combine.