I have dreamt of this cake.
I’ve smelled this cake in my dreams.
I visualized it bright and dramatic on dark, rustic wood. And, here it is!
One of my favorite parts of Spring are blood oranges so I couldn’t wait for the season to begin. I’ve been playing with them, and this cake, ever since. Finally. Finally! I have a recipe that I crave just as much as the grain-filled cakes of old, only this one is light and citrusy with hints of rosemary and cinnamon.
As I finished photographing it, we stood by the counter, forks in hand and devoured this deliciousness bite by bite.
Please … if you make this cake come back and leave a comment on how it turned out. I want to share all the goodness with the world! While the technique of grain-free baking is a little more involved than dump and mix, the results are SO worth it.
I imagine this type of dessert to be for a celebration more than a weekday family dinner. The instructions are a little long but I want to make sure you have enough steps to make it perfectly. There is nothing worse than spending hours preparing something that doesn’t work out. I understand that all too well.
*Sorry, no recipe card on this one. The instructions are just too long plus I wanted to include some photos.
A couple notes:
• I used eggs from my girls in the backyard. That’s what the rich yellow color comes from. If you use grocery store eggs, the cake may not be as yellow.
• For the whipped cream icing, feel free to make it dairy-free by using your favorite coconut whipped cream recipe. It will still be amazing.
• I used an 8″ springform pan. Coat it with oil or butter and place parchment on the bottom.
For the cake:
6 eggs, separated
¾ c. sugar, divided
1 cup + 2 Tbls. almond flour
3 Tbls. coconut flour
¼ tsp. salt
¼ c. milk (To make it dairy-free use an alternative milk such as almond, coconut or hemp milk)
Prepare 8” springform pan by oiling sides and placing parchment on the bottom, cut to fit.
Preheat oven to 350˚.
Whip egg whites until soft peaks.
Sprinkle 2 Tbls. sugar and whip until stiff.
Cream egg yolks and remaining sugar until light in color.
Add flours, salt and milk and mix well.
Carefully fold in whites.
Place in prepared pan and bake for 35-40 minutes or until browned on top and toothpick comes out clean.
Cool completely.
For the sauce:
2 c. orange juice
4 blood orange slices
1 cinnamon stick
3, 2” pieces of fresh rosemary
2 Tbls. honey
Place all ingredients in a saucepan and bring to boil.
Simmer until sauce is cooked down to about ¼ c. and thick like syrup.
Watch closely at the end, it will cook down quickly.
Strain sauce through a sieve and set aside.
For the cream:
1 c. heavy cream (or coconut cream)
1 Tbls. sugar
½ tsp. almond extract
Beat heavy cream to soft peaks.
Sprinkle sugar overtop and beat to stiff peaks.
Fold in almond extract.
For roasted orange slices:
Place 10-12 very thin blood orange slices under the broiler and watch carefully.
Remove from broiler when they are lightly browned and softened in the center.
To assemble:
Place cake on cake plate.
Frost the top with the whipped cream.
Arrange roasted slices on top using the prettiest ones.
Drizzle sauce overtop of cake.
Optional: Sprinkle with slivered almonds.