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Recipe: Blood orange cake with yoghurt icing

September 6, 2015 by Shari 11 Comments

I couldn’t hold a ‘SWEET SEPTEMBER’ without a great cake recipe and this would have to ‘take the cake’ {pun intended}. This is a deliciously light cake using whole blood oranges from Redbelly Citrus {which I was gifted}.


I often bake cakes with whole oranges, so I thought ‘why not make a delicious cake with whole blood oranges?’. It is an awesome way to use fresh seasonal produce – and heck, who doesn’t like cake?

I like to think that using whole oranges, almond meal and greek yoghurt makes this cake pretty healthy. Enjoy it for morning tea, or afternoon tea, or dessert once the kiddies have final fallen asleep.

Redbelly Citrus Blood Oranges

Blitzed blood oranges for the cake

Cake batter ready for baking

My blood orange cake ready to cool before icing

BLOOD ORANGE CAKE WITH YOGHURT ICING

4 blood oranges

175 grams of unsalted butter

1 1/2 cups of caster sugar

3 eggs

2 tsps of vanilla bean paste

3/4 cup of almond meal

1 1/2 cups of plain flour

2 tsps of baking powder

3 cups of plain Greek yoghurt

1 cup of icing sugar

1 cup of mascarpone

To make the yoghurt icing, place the yoghurt in a large sieve lined with a double layer of muslin, gather up the edges and tie with string to enclose. Place the sieve over a large bowl to collect any moisture and refrigerate for 24hrs or until the mixture is firm.

Preheat your oven to 160 degrees. Place the blood oranges in a small saucepan and cover with water. Place over high heat and bring to the boil. Reduce to low heat, simmer for 20 minutes or until tender. Remove from the water and cool slightly before pureeing in a food processor. Set aside.

Place the butter and the sugar in a bowl and beat with an electric mixer for 10 minutes or until pale. Add the eggs, one at a time, beating well in between. Add the vanilla, almond meal, flour, baking powder and processed blood oranges, mix until well combined.

Pour the mixture into a lined 26cm round cake tin and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tin for 15 minutes before turning out onto a rack to cool.

To make the icing, whisk the firm yoghurt, icing sugar and mascarpone together and then use a palette knife to spread over the cooled blood orange cake.

Blood orange cake with greek yoghurt icing

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Filed Under: Dessert, recipe Tagged With: almond meal, baking, blood orange, cake, dessert, greek yoghurt, mascarpone, recipe, redbelly citrus, sweet treat

« Recipe: Blood Orange Trifle
Recipe: Blood orange fresh white curd with macadamia shortbread »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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