Blood Orange and Ginger Cake





Blood oranges are simmered whole, along with an array of spices, to give layers of complexity, intensity and flavour to this moreish gluten-free cake. This beautiful recipe has been adapted from a classic orange and almond cake recipe by Claudia Roden, but you’ll find it almost impossible to go past the delectable additions of candied blood orange slices and ginger syrup.


  • 2 blood oranges, washed, unpeeled

  • 1 cinnamon stick

  • 6 cardamom pods, split

  • 4 cloves

  • 2-3cm piece fresh ginger, peeled and grated

  • 4 large eggs, at room temperature

  • 150g caster sugar

  • 170g almond meal

  • 1 tsp baking powder

  • Pinch fine sea salt

  • Small handful of toasted slivered almonds, to decorate if desired 

Candied Blood Orange Slices in Ginger Syrup

  • 1 large or 2 small blood oranges

  • 180g caster sugar

  • ¼ cup lemon juice

  • ¼ cup water

  • 2-3cm piece fresh ginger, peeled and cut julienne



Blood Orange & Ginger Cake

  1. Place blood oranges, cinnamon, cardamom pods and cloves in a pot. Cover with water and simmer for 2 hours until softened.

  2. Drain and discard spices. Allow orange to cool, then cut into pieces and remove seeds. Process with grated ginger to a puree. 

  3. Preheat oven to 170°C (150°C fan-forced) and grease a 20cm (8”) round bundt cake tin. 

  4. Beat eggs and sugar in a free-standing mixer on medium-high speed with paddle attachment until thick and pale (4-5 minutes).

  5. Mix almond meal, sifted baking powder and salt together in a bowl.

  6. Alternate adding spoonfuls of dry ingredients and orange ginger puree to egg mixture on low medium speed until well combined. Ensure to scrape down the bowl with a spatula to ensure ingredients are well mixed.

  7. Pour batter into prepared cake tin, then bake for 40-45 minutes until golden and a skewer inserted withdraws clean.

  8. Allow to cool in the tin for 15 minutes, then transfer to a wire rack and allow to cool completely. 

Candied Blood Orange Slices in Ginger Syrup

  1. Wash and finely slice blood oranges into 2-3mm width slices, ensuring seeds removed.

  2. Place sugar, lemon juice, water and ginger in a wide-based saucepan, stirring on low heat until the sugar dissolves.

  3. Increase the heat slightly and place blood orange slices in the pan. The pan should be wide enough so that all slices are submerged in the syrup and cook evenly.

  4. Simmer until slices are soft and slightly translucent (20-25 minutes) with shape still intact. Place slices on wire rack to cool.

  5. If desired, curl a few slices up to give a flowery effect, placing a toothpick through the skin to keep their shape as they cool. Remember to remove the toothpicks before decorating the cake.

  6. Reserve syrup for drizzling on cake. 

To Serve

  1. Place cooled cake on serving plate and decorate with candied orange slices.

  2. If ginger syrup has thickened, gently warm it up over the stove, then drizzle cake with syrup.

  3. Sprinkle with toasted slivered almonds if desired. 

Blood Orange & Ginger Syrup Cake (gluten-free)

Makes one 20cm (8”) Bundt cake

Serves 8-10 people 

Salma Sabdia is the creative powerhouse behind fabulous baking blog, The Polka Dotter. Click here to check out her bloghere to follow her on Instagram and here on Facebook.

Ingredients for Blood Orange and Ginger Cake

Lemon Premium Each

$0.70 ea

Harris Farm Almond Meal 500g

$9.99 ea

Olssons Sea Salt Flake 250g

$7.99 ea

Spice and Co Cinnamon Sticks 20g

$3.69 ea

Gourmet Organic Herbs Cardamom Pods 25g

$3.99 ea

Gourmet Organic Herbs Cloves 30g

$3.99 ea