Gluten-Free Baking

Blood Orange Almond Cake

with polenta
Average: 5 (2 votes)
(2 votes)
Blood Orange Almond Cake

Blood Orange Almond Cake - Sunny sweetness on your plate

share Share
bookmark_border Copy URL
Health Score:
65 / 100
30 min.
ready in 3 h.
Ready in

Healthy, because

Even smarter

Nutritional values

Oranges push our immune system thanks to abundant vitamin C. In addition, the provitamin A from the fruit strengthens vision and ensures a radiant complexion. The irresistible scent of vanilla can stop stress, restlessness, insomnia, and even hunger pangs. 

If you can't get blood oranges, you can also use regular oranges - but in both cases, organic quality is important, since the peel is also needed for the orange-almond cake.

1 piece contains
(Percentage of daily recommendation)
Calorie318 cal.(15 %)
Protein6 g(6 %)
Fat20 g(17 %)
Carbohydrates28 g(19 %)
Sugar added17 g(68 %)
Roughage2.5 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E4.7 mg(39 %)
Vitamin K4.7 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate28 μg(9 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C51 mg(54 %)
Potassium323 mg(8 %)
Calcium35 mg(4 %)
Magnesium43 mg(14 %)
Iron0.9 mg(6 %)
Iodine3 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids8.3 g
Uric acid20 mg
Cholesterol83 mg
Complete sugar25 g


4 Blood orange
3 ½ ozs Raw cane sugar
4 ½ ozs soft butter
1 tsp butter (for the pan)
3 ½ ozs Powdered sugar from Raw cane sugar
3 eggs
8 ¼ ozs ground almonds
6 ozs Instant polenta
1 tsp fennel seeds
1 Tbsp Baking powder
2 Tbsps slivered almonds
How healthy are the main ingredients?

Kitchen utensils

1 Springform pan (9.5" diameter)

Preparation steps


Rinse blood oranges and rub dry; cut 1 orange crosswise into thin slices, finely grate the peel from the other. In a saucepan, bring 5 ounces of water to a boil with 3 ounces of sugar, add the orange slices, and simmer over low heat for about 45 minutes. Then set aside and let cool in the syrup.


Cream butter with powdered sugar and 1 pinch of salt until light and creamy. Then add eggs one at a time and mix well. Add almonds, polenta, fennel seeds, baking powder and orange zest and mix well. Mix everything to a homogeneous dough, pour into a greased springform pan, and bake in the preheated oven at 180 °C / 350 °F for about 40 minutes.


Remove cake from oven and let cool in the pan.


Squeeze remaining oranges, bring juice to a boil with remaining sugar and simmer syrup over medium heat for about 1 minute. Poke holes in cake with a wooden stick and drizzle hot syrup over. Place cake on a platter, top with candied drained orange slices, sprinkle with flaked almonds and allow to infuse for about 1 hour before serving.