Blood orange, blossom & pomegranate cake

Blood orange, blossom & pomegranate cake

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(5 ratings)

Prep: 35 mins Cook: 1 hr, 45 mins

More effort

Serves 8 - 10
This stunning fruity bake has a whole orange whizzed into the batter, and is drizzled with a zingy, sticky syrup

Nutrition and extra info

  • Freezable

Nutrition: per serving (10)

  • kcal559
  • fat30g
  • saturates15g
  • carbs61g
  • sugars46g
  • fibre3g
  • protein9g
  • salt0.8g


  • 6 blood oranges, 3 whole, juice of 3



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250g pack butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g clear honey, plus 2 tbsp
  • 300g golden caster sugar
  • 200g self-raising flour
  • 100g ground almonds
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp orange blossom water, plus 1 tsp
  • 140g full-fat Greek yogurt, plus extra to serve
  • 1 small pomegranate, halved



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…


  1. Cover 1 of the whole oranges with water in a saucepan and bring to the boil for a couple of mins. Get rid of the water and start again, this time simmering for 40 mins until the orange is really soft. When cool enough to handle, cut in half and remove all the pips. Can be done 1 day ahead.

  2. Heat oven to 180C/160C fan/gas 4 and grease a 22cm round cake tin with a knob of the butter. Drizzle the 2 tbsp of honey over the base of the tin, then slice the remaining 2 whole oranges and arrange the slices over the honey.

  3. Put the boiled orange in a food processor and whizz to a purée. Beat the softened butter, 200g of the sugar, the 50g honey, the flour, almonds, baking powder, eggs, 1 tbsp orange blossom water and yogurt until smooth. Stir in the puréed orange and scrape into the tin, being careful not to dislodge the fruit. Bake for 55 mins until a skewer poked into the centre comes out clean. Cool the cake for 10 mins in the tin, then turn out onto a serving plate.

  4. Tip the blood orange juice, the remaining sugar and 1 tsp orange blossom water into a saucepan. Bubble for 5 mins until the syrup has thickened slightly. Remove the pomegranate seeds and stir them into the syrup while it cools. Enjoy the cake slightly warm or at room temperature, with spoonfuls of thick Greek yogurt and drizzled with syrup.

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Comments, questions and tips

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10th Feb, 2018
I like this cake very much. Last week I made it and to my dismay I discovered that I had forgotten the butter. But to my astonishment the cake turned out very well. A bit more compact than with the butter. And the slightly bitter taste of blood oranges is a bit more pronounced. But all in all my guests liked it very much again.
2nd Mar, 2015
I followed the recipe instructions to the letter but the cake was not cooked after the cited time. I eventually cooked it for a further thirty minutes. I did put some foil over the top for the extra time but still had slightly burnt edges. Guests liked it but this is - unusually - one I would not bother to make again. There are better orange cake recipes in my opinion.
clomotion's picture
7th Feb, 2015
Found this cake quite hard to bake. First time the cake burnt on the outside and was raw on the inside. Second time the cake cooked but I still had burnt edges.
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