This beautiful blood orange cake recipe was sponsored by our friends at Lucini!
For the Cake
- 6-7 medium to large blood oranges
- 3/4 cup + 1 tablespoon cane sugar, divided
- 1/2 cup (60 grams) almond flour
- 1/2 cup (70 grams) sweet rice flour
- 1/2 cup (60 grams) gluten-free oat flour
- 1/3 cup (40 grams) millet flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 11/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup Lucini Everyday Extra Virgin Olive Oil
- 1/2 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon blood orange zest from 1 blood orange
- 1/4 cup Lucini Everyday Extra Virgin Olive Oil
- Peel from 1 blood orange
- 1/2 cup creme fraiche
- 3/4 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Preheat the oven to 350°F. Lightly grease an 8-inch cake pan with olive oil and line the bottom with a round of parchment paper.
Use a vegetable peeler to cut strips of peel from 1 of the blood oranges. Place in a jar with ¼ cup of olive oil and set aside for serving. Zest a third blood orange into a small bowl. Gently cut 1/4-inch off the ends of each of the blood oranges and carefully cut the peel off following the curve of the orange. Squeeze the juice of any orange left on the peel into a small cup as you go. Slice the blood oranges into 1/8 to 1/4-inch rounds. Arrange the blood oranges in overlapping concentric circles in the bottom of the cake pan, making sure to cover even small gaps (you can cut up a slice to fill in small gaps as needed).
Sprinkle 1 tablespoon of the cane sugar over the oranges in the pan.
In a large bowl, whisk together the sugar, almond flour, sweet rice flour, oat flour, millet flour, xanthan gum, salt, baking powder, and baking soda. Set aside.
In a glass measuring cup or medium bowl, whisk together ½ cup olive oil, milk, eggs, blood orange juice, vanilla extract, and orange zest.
Pour the liquid ingredients into the dry ingredients and mix well until just combined. Pour the batter over the blood oranges and use a spatula to smooth the top.
Bake for 55-65 minutes, or until the cake springs back when poked and a toothpick in the center comes out clean or with just a few crumbs. Let cool in the pan for 10 minutes, then invert the cake onto a metal rack to cool.
Meanwhile, mix together the creme fraiche and vanilla bean paste.
Serve slices warm or at room temperature with a dollop of creme fraiche and a drizzle of blood orange infused olive oil (optional). The cake can sit out overnight to cool. Once cool, store cake in an airtight container in the fridge for up to 4 days and bring to room temperature before serving.