Blood Orange Creamsicle Cake
Yield: 10 light + refreshing servings
- 2 blood oranges
- 5 eggs
- 200 grams sugar
- 250 grams almond flour
- 1 tsp baking powder
- 9 oz heavy cream
- ½ cup powdered sugar
- QS fresh raspberries
Preheat oven to 350°F. Line a 10-inch springform pan with parchment and coat with cooking spray.
- Put oranges in medium saucepan, fill with water to cover, turn heat on high and bring water to boil. Once boiling, adjust heat to low and simmer for 2 hours until the oranges are soft (and your kitchen smells heavenly).
- Drain oranges, let cool. Once cool to touch, cut in half, place in food processor, and pulse until smooth puree forms.
- In bowl of stand mixer fitted with whisk attachment, whisk eggs and sugar until pale yellow in color, sugar has dissolved, and mixture has nearly doubled in size.
- Switch to paddle attachment, add orange puree and beat on low speed until combined.
- Whisk together almond flour and baking powder in small bowl. Then fold dry ingredients into orange batter by hand with spatula until just combined.
- Pour batter into prepared pan and bake for 20 minutes. Cover with foil and bake another 20 minutes or until a toothpick inserted into center of cake comes out clean. Remove from oven and set aside to cool for 30 minutes. Then remove cake from pan and let rest on wire rack until it has cooled completely.
- While cake is cooling, with hand mixer or clean stand mixer fitted with whisk attachment, whisk heavy cream and powdered sugar until medium peaks form.
- Place all of whipped cream onto center of cake and spread out with small offset spatula, decorating as desired. Top cake with with a ring of fresh raspberries before serving.
- Store in an airtight container in refrigerator up to 7 days.
Note: This cake is perfect for brunch, Easter, and Mother’s Day! It’s light, refreshing, and just sweet enough to cure everyone’s sweet tooth. Plus, it’s gorgeous 😉