Flavorful Snack For Weight Loss

Blood Orange Almond Cake

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

Blood Orange Almond Cake - Sunny sweetness on your plate

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Health Score:
6,5 / 10
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. In addition, the pod says disease-causing bacteria, viruses and fungi the fight.

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 kcal(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 Bio- Blood orange
3 ½ ozs Raw cane sugar
4 ½ ozs soft butter
1 tsp butter (for the form)
3 ½ ozs Powdered sugar from Raw cane sugar
3 eggs
8 ¼ ozs ground almonds
150 grams Instant polenta
1 tsp fennel seeds (à 5 g)
1 Tbsp Baking powder
2 Tbsps slivered almonds (à 15 g)
How healthy are the main ingredients?

Kitchen utensils

1 Springform pan (à 24 cm diameter)

Preparation steps


Rinse blood oranges hot and rub dry; cut 1 orange crosswise into thin slices, finely grate the peel from the other. In a saucepan, bring 150 ml of water to a boil with 80 g 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 the greased springform pan and bake in the preheated oven at 180 °C (convection oven 160 °C; gas: level 2-3) 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.