Blood Orange Cake



For blood orange puree 

  • 3 medium blood oranges washed well and sliced into 1/4” rounds 
  • 2 cups water 

For cake 

  • 2 cups blood orange puree 
  • 1/2 cup butter  
  • 1 egg  
  • 1 1/2 cups all-purpose flour 
  • 1 cup sugar 
  • 1 tbsp baking powder 
  • 1/2 tsp salt 

For glaze 

  • juice of 1 blood orange 
  • About 1 cup confectioners’ sugar 
  • ¼ cup raw pistachio(optional)  


  1. Bring sliced blood oranges and water to a boil in a medium saucepan. Cover, turn heat to low, and simmer for 20 minutes. Let cool and Carefully transfer to a blender and blend on high power until completely smooth. Measure out two cups, (save any leftovers for a smoothie or cocktail).  
  2. Preheat oven to 350. Grease and flour a baking pan. Melt the butter. 
  3. In a large bowl, combine two cups of the blood orange puree with the melted butter and egg.  In a separate bowl, whisk together the flour, sugar, baking powder and salt.  Pour the orange mixture into the flour mixture and gently fold together until just combined. 
  4. Bake for about 40 minutes, or until a toothpick inserted comes out clean.  Carefully invert onto a cooling rack to cool completely. 
  5. To make glaze, whisk together juice and confectioners’ sugar. Pour over cake once it’s completely cool and garnish with the chopped pistachios (optional)  

Get $10 OFF your first order.
I would like to receive recipes, sustainability tips and offers from