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… 🤷🏻‍♀️

Oops.

But totally worth every last calorie.

Beautiful AND delicious!

Enjoy,

-Kay

Ingredients

Cake

• 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

Candied Oranges

• 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)

Frosting

• 550ml double cream
• 125g mascarpone
• 3 tbsp icing sugar

Chocolate drizzle

• 50ml white chocolate
• 50ml double cream
• A drop of red food colouring

Decoration

• 3-4 sprigs of thyme

Instructions

Assembly

1. Smear a tablespoon of frosting onto a cake board before placing the first layer on top.
2. Top with two heaped spoons of frosting then use an ofset spatula to spread into an even layer.
3. Repeat with remaining layers.
4. Spread a thin layer of frosting onto the outer edges of the cake before using a cake scraper to neaten up.
5. Pour over the chocolate drizzle, spreading to the edges of the cake and allowing to drip over.
6. Decorate with candied blood oranges and thyme.

Cake

1. Grease and line three 7 inch baking tins. Preheat your oven to gas mark 5.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs, one at a time, whisking between each addition.
4. In a separate bowl, add flour, ground almonds and baking soda mix to combine.
5. Measure buttermilk in a jug before adding the orange zest and thyme. Mix well to combine.
6. 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.
7. Repeat till you’ve mixed all the ingredients.
8. Add a third of the mixture to each tin before baking for 20mins or until a cake tester comes out clean.
9. Turn out onto a cooling rack and leave to cool to room temperature.
10. Once cooled, use a pastry brush to apply a thin layer of the syrup on both sides.

Syrup

1. Add all the ingredients to a small saucepan and place on medium-low heat. Whisk to combine everything together.
2. Allow to heat for about 10mins or until the syrup has halved in volume.

Candied Oranges

1. 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.
2. Add the oranges and cook for 30 mins on each side to candy.

Frosting

1. To make the frosting, sieve the icing sugar into the double cream in a large bowl, and whisk until bubbly.
2. Add the mascarpone, whisk until soft whipped.

Chocolate drizzle

1. Heat the chocolate in the microwave for a minute, pausing and stirring every 10-15 seconds until melted.
2. Add the cream and food colouring. Whisk well to combine.