Blood Orange Cake by Laurent Mariotte

This blood orange cake, inspired by French chef Laurent Mariotte, celebrates winter blood oranges at their peak. Made with fresh blood orange zest and juice, it delivers a bright, aromatic citrus flavor and a soft, tender crumb—perfect for dessert or an elegant afternoon treat.

Prep Time 10

Bake / Cook Time 20

Total Time 30

Equipment

Twisted Crown

Baking Sheet (M)

Ingredients

BLOOD ORANGE CAKE

▢ 4.41 oz (125 g) granulated sugar
▢ 4.41 oz (125 g) butter (Softened | At Room Temperature)
▢ 3 eggs (At Room Temperature)
▢ 2 blood orange Zest (From 2 Oranges)
▢ 3.53 oz (100 g) Blood Orange juice (From 2 Oranges)
▢ 4.41 oz (125 g) all-purpose flour
▢ 1 Tbsp (12 g) baking powder

BLOOD ORANGE GLAZE

▢ 3.53 oz (100 g) Blood Orange juice (From 2 Oranges)
▢ 2 Tbsp (15 g) powdered sugar

Instructions

Line / prepare a bundt cake tin like you would usually do and set aside.
NOTE: For this recipe, I used my Twisted Crown Mold from bon COOK placed on top of a medium perforated baking sheet. Set aside.
Preheat oven to 350℉/180℃.

BLOOD ORANGE CAKE PREPARATION

In a mixing bowl, cream the butter and sugar together for 2 minutes on a Medium speed, until light and fluffy.
Mix in the eggs, blood orange zest and juice.
Combine the all-purpose flour and baking powder.
NOTE: The curdled appearance is perfectly normal, as well as the greenish color (yellow from the egg + purple from the blood orange).
Pour your preparation into your prepared baking tin.

BAKE!

Bake for 20 minutes at 350℉/180℃. (Every oven heats differently, monitor your cake from 18 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.

BLOOD ORANGE GLAZE

In a small bowl, whisk the blood orange juice with the powdered sugar.
Pour it right way on the hot cake right out of the oven.
Once your Blood Orange Cake has cooled down, flip it onto your serving plate to unmold. Dust with powdered sugar. Enjoy & Bon Appétit!

Keyword Blood Orange, Blood Orange Cake, Citrus, Laurent Mariotte, sponge cake, Winter Baking

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com