Blood Orange and Hazelnut Cake

September 15, 2013

Blood oranges are one of the “sexy” fruits in the fruit world, I think. The porous orange skin lightly blushed with red flecks, sliced open to reveal the blood red segments oozing with juice.

Im not normally a fan of oranges as I find them a little too much work (thats how I roll), but the blood orange is pretty awesome. Its just so damn pretty!

So when I saw some blog orange at Bondi Farmers Markets, I knew I had to buy some and turn them in to a gorgeous dessert. But what?

Having some hazelnut lying around that needed using, I figured a twist on the original flourless orange cake might be in order.


This cake has only 5 ingredients, and really couldn’t be easier. It takes a little time, because you need to boil the oranges, but its a set and forget type thing so don’t stress.

The hazelnuts give a much earthier flavour than their almondy cousins, and although the gorgeous pinky hue that was present in the original mixing doesn’t present itself once baked, the overall flavour is very fitting for the sexy fruit.


Blood Orange and Hazelnut Cake
Adapted from


  • 4 blood oranges
  • 6 eggs
  • 2 cups caster sugar
  • 6 cups hazelnut meal (made by simply blending some hazelnuts until you have meal)
  • 2 tsp gluten-free baking powder
  • Icing sugar for dusting (optional)


Line an 8″ spring form tin with baking paper and spray lightly with canola oil spray and preheat oven to 170°C.

Place the oranges in a large saucepan and cover with cold water. Bring to the boil over medium heat and cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Removing and discarding any seeds.

Place the orange in a food processor and process until smooth.


Using an electric mixer, beat eggs and sugar until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared tin.


Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

Dust with icing sugar and serve :)

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