Blood Orange and Lemon Cake

December 17, 2010

As a rule, I try not to post about food I (or loved ones) have cooked unless I have an accompanying recipe link, or unless it is easy enough to create yourself sans instructions. I find it an utterly shameless tease otherwise. “Here, look at this outrageously delicious dish I made but no, oh no sorry, no recipe – you can’t possibly make this at home yourself…” see, I couldn’t possibly taunt your tastebuds like that.

Or could I…

My friends, I am deeply sorry, but today I must tease you a little. Ok not a little, a lot. This post contains something divine, heavenly…but I do not have a recipe link. I looked online, honestly I did, but to no avail.

So here it is, in all it’s glory, sans recipe…forgive me, but it was simply too captivating not to share…

Blood Orange and Lemon Cake

There is hope, however, that I have not completely and wickedly teased you all…

If you are at all like me, you will have a backlog of Sunday Life Magazines – saved in the hungry hope that you’ll one day get around to making the recipes you’ve bookmarked. If this is the case, flick back to the November 14th 2010 issue, and you will find a delightful cake nestled in the top right corner of Karen Martini’s cooking column.

Two weeks ago, I fell in love with this cake when mum made to celebrate Ben’s birthday, and it has officially nestled it’s way into the top right corner of my heart. A citrus cake will do that to me, I’m a real sucker for citrus. Cut me a slither (or two) of moist lemony cake, ever so sweet with a delightful citrus zing, and I am a happy girl.

Another reason to fall in love with this cake (forgive me for teasing you further) is that it uses extra virgin olive oil. I love cakes made with olive oil – I really enjoy the flavour and the fat profile is greatly improved compared to if you used butter. Bring on the unsaturated fats! If I had to think of a misgiving about this beautiful cake, it would be that the sugar syrup was really very sweet – perhaps too sweet. Next time I may reduce the sugar content of the syrup. A favourite addition was the vibrant, caramelised blood orange rind that sat pretty and proud on top of the cake. Whilst aesthetically pleasing, I was more in love with the tang and textural adventure it offered.

The tune Summertime played in my head as I ate this lovely, moist cake. Citrus flavours danced delicately on my tongue, and at once I felt elated and content. It tasted like summer.

Heidi xo

p.s. Here are some recipes that I found to be similar to this cake, so as to not leave you with a craving and nowhere to turn.
A beautiful Marmalade Cake by the equally beautiful Molly Wizenberg.
And a few more cakes that I found when googling the key ingredients – these all look delicious!
Meyer Lemon Olive Oil Cake (Meyer lemons are a true love of mine, I eat them like oranges off my parent’s tree)
Blood Orange and Olive Oil Cake
Orange and Lemon Olive Oil Cake
Lemon Olive Oil Cake
And this Olive Oil Cake by Matt Armendariz that took my eye – love the addition of a citrus liqueur!

p.p.s ATTENTION: We have the recipe! Andy made it on his blog and he informed me that the recipe is there. Pop over to his blog, Andy’s Patch (link here) to make this delicious cake for yourself.

  • KittyCate December 17, 2010 at 7:12 pm

    Oh my goodness, that looks divine! I love blood orange, it has the yummiest sweet tang to it. xx

  • Michelle Chin December 17, 2010 at 10:48 pm

    The colour looks nice. The cake has a lovely dense texture. Totally drool worthy. 🙂

  • Hannah December 17, 2010 at 11:33 pm

    That really does look amazing, although I personally can't stomach orange desserts. This way is best, actually, as I can revel in your photos without having to read a recipe that will make me sad I can't make it 😛 Definitely going to go look at the Meyer Olive Oil cake link, though!

  • Kath December 18, 2010 at 4:23 am

    Wow! Did you make this?! :O The colors are amazing, and the cake almost shines on the blue English – (English? At least this pattern very much reminds me of the classical English blue porcellain I also have two teacups of. You can also get it in red and green.) – plates you used for serving it.

  • Heidi December 18, 2010 at 7:34 am

    Cate – I agree! & they were from my parent's tree, so they were even sweeter 😉

    Michelle – the colour was insane! and the cake absorbed a lot of the syrup at the bottom, which made it quite dense. other then that it was quite light!

    Hannah – orange desserts are a favourite of mine! Yes do try the meyer lemon one, lemons are also fabulous 🙂

    Kath – the colours were amazing! My mum made this cake. I'm v excited to make it myself, it was so lovely. And the blue willow plates are just gorgeous, mum has a big collection – very English 🙂

    Heidi xo

  • Mary December 18, 2010 at 8:54 am

    Wow, this cake looks amazing. I have a recipe (or rather, Nigella does), for an orange syrup cake that I think works out beautifully, however, it does contain butter and as with your cake, the syrup can be a little sweet, although I like it that way. If you want to view the recipe, it is over at my blog

    I've never used blood oranges, but I'm now keen to give them a go with my recipe. I wonder if I will need to go a hunting at the market for them?

  • Heidi December 18, 2010 at 9:01 am

    Mary – thank you for the recipe link! Always good to have a tried and tested recommendation 🙂 Come to think of it, you don't see blood oranges that commonly – I'd look for them in the markets.
    Heidi xo

  • laurak December 18, 2010 at 10:47 am

    You always take such lovely pictures Heidi!
    I don't think I've ever tried Blood Orange Cake, but in general I also love recipes which use oil instead of butter, much healthier.
    The blue willow plates work so well against the orange of the cake too!
    Laura 🙂

  • Chanel11 December 18, 2010 at 1:31 pm

    Oh that cake is a sight for sore eyes!

  • The InTolerant Chef December 18, 2010 at 7:46 pm

    Looks delicious. Sometimes I cheat with my citrus syrup and mix bitter marmalade and water for it instead. It's quick and not as sweet as the other kind.

  • grace December 19, 2010 at 5:31 am

    i don't think words can describe how moist your cake appears to me–wowza. and although the blood orange always seems so macabre, it's delicious and would make for a great flavor here!

  • Xiaolu @ 6 Bittersweets December 19, 2010 at 7:56 am

    What a gorgeous cake with lovely color. I adore blood oranges and always look forward to them as one of the few winter fruits. Thanks for trying so hard to get us the recipe.

  • Lorraine @ Not Quite Nigella December 19, 2010 at 5:53 pm

    hehe you tease you! 😛 I love blood oranges and Meyer lemons, both are so wonderfully unique among the citrus family!

  • Carly Findlay December 19, 2010 at 8:49 pm

    Citrus cakes are my favourite 🙂
    Wow, this looks amazing!
    I would seriously love to catch up with you for food one day! Everything you blog about looks fantastic.
    PS: check your email – you won a prize!

  • Heidi December 19, 2010 at 9:07 pm

    Laura – thank you so much for all your kind words 🙂 I did love the blue and orange colours together.

    Chanel – I thought so too!

    InTolerant Chef – oooh great tip! The bitter marmalade flavour would go nicely with the sweet cake.

    Grace – hehe wowza, thank you!

    Xiaolu – blood oranges are fantastic. They're also really great in drinks! So refreshing.

    Lorraine – they are two of my absolute favourites! certainly amongst the citrus family.

    Carly – I just checked it! Super excited 🙂 I would love to get together for food too! Sounds fabulous, we must organise it.

    Heidi xo

  • Hannah December 19, 2010 at 10:59 pm

    That looks seriously delicious and what a fab combination! Reminded me of when I had blood orange gelato…mmm yum! I also love keeping recipes from newspapers/magazines…might have to see if I have this one 😉
    Hannah x

  • Lisa (bakebikeblog) December 20, 2010 at 8:51 am

    oh my – how glorious! And what stunning pics 🙂

  • Anna Johnston December 20, 2010 at 1:23 pm

    Blood oranges make the biggest statement & I'm with you there with the citrus cake… so scrumptious.

  • Heidi December 20, 2010 at 7:53 pm

    Hannah – oooh blood orange gelato, delicious!

    Lisa – thank you 🙂

    Anna – very scrumptious!

    Heidi xo

  • Jennifer (Delicieux) December 21, 2010 at 9:42 am

    I LOVE blood orange and this cake looks divine!! Beautiful photos. 🙂

    Thanks for trying to find a similar recipe. I will definitely look at those 😀

  • AndyPat May 3, 2011 at 11:06 am

    i have the recipe, have made it a couple of times, check it out at



  • Heidi May 4, 2011 at 2:46 pm

    Jennifer – thank you! It was divine.

    Andy – wonderful! You're a star, thanks. I don't like to reprint recipes without permission, so thanks for your link, this is great!

    Heidi xo