This simple and fruity Grain-Free Blood Orange Cake is sure to wow your guests with bold flavor and chilling beauty.
If you're like me, sitting and staring out the window at a blanket of snow, in the middle of March, then I may need to apologize for that image above.
The last thing most of us want to see is falling white stuff. I'll blame this on an accidental case of art imitating life. And will take complete consolation in knowing this sweet (not cold!) white stuff is falling onto one delightful and lovely treat.
This easy, pretty, and grain-free Blood Orange Cake was first born when I stumbled across a pile of the pretty fruit at my grocery store. I love the unique and distinctive look of that special citrus fruit with the spooky name. And what better way to feature their loveliness than on top of a cake. Blood oranges have a tender skin that makes them easy to cut through when slicing the cake, too. No fears of ruining the pretty design you make. And they also have a mild-flavored skin, so don't think you need to remove them to enjoy a slice. No cloyingly tart citrus bites here.
It's sure to impress your friends and family, but the secret is safe with me that this cake couldn't be easier.
If your roads are safe, grab some blood oranges and whip up this one. We're surrounded by snow and it's mid-March. We deserve it. (And even if there's no snow where you live, you have to listen to the rest of us complain... so you deserve it, too. Solidarity!)
This simple & fruity Grain-Free Blood Orange Cake via @kumquatblog is sure to wow your guests with flavor & beauty! Tweet this
Grain-Free Blood Orange Cake
- 1 1/2 cups almond flour
- 3/4 cup arrowroot starch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup maple syrup
- 3 large eggs
- 3 tablespoons fresh blood orange juice
- sprinkle turbinado sugar
- thinly sliced blood oranges
- Preheat oven to 350°.
- Combine almond flour, arrowroot starch, baking powder, and salt in a medium bowl.
- Beat softened butter and maple syrup in another bowl until creamy. Beat in eggs, one at a time, until combined. Stir in blood orange juice.
- Add almond flour mixture to butter mixture and mix to combine.
- Line a 9-inch cake pan with parchment paper. Butter parchment and sprinkle with a thin layer of turbinado sugar. Place thinly sliced blood oranges in a pattern on top of sugar, folding thin slices into the sides if desired.
- Pour batter evenly over blood orange slices. Bake at 350° for 35 minutes or until a pick inserted in the center of the cake comes out clean.
- Allow cake to rest for 5 minutes. Carefully invert cake onto a clean platter, removing and discarding parchment. Sprinkle with powdered sugar, if desired.