One morning recently, I was welcomed into the kitchen at Edinburgh Larder Bistro by Julia, Edinburgh Larder Bistro’s new pastry chef. I helped Julia produce some of the bakes for the bistro. This blood orange almond cake is a new favourite. One I am sure I will be making again.
Gluten free cakes and breads are now featuring on the menu at the bistro – a very welcome addition – and you can also just pop in and buy a slice of cake or a loaf from the selection in the foyes. Look out for the delicious gluten free chocolate brownies and gluten free bread.
This is such a simple recipe. If you prefer, you can use standard flour. Whatever you choose, I’m sure you’ll agree the results are very impressive.
Blood oranges are in season at the moment. You’re never quite sure when you slice them open how much red will show. Sometimes it’s just a few specks, sometimes really dark red. It’s part of their charm!
You could of course use other types of oranges, even Sevilles to give a more bitter flavour.
It’s easier to make than you might imagine, and the results are impressive I am sure you’ll agree.
- 3 blood oranges
- 1 cup caster sugar
- ½ cup water
- 200gr butter
- 200gr caster sugar
- 3 large eggs
- 200 grams ground almonds
- ½ cup gluten free flour (we used Dove's)
- 2 teaspoons baking powder
- ½ cup natural yogurt
- Wash and then slice the oranges thinly. You need to achieve a thickness where the slice does not disintegrate.
- Place the caster sugar and water in a wide pan. Bring to the boil then gently add the slices so they do not break. Simmer until the peel has softened (about 10-15 minutes) and have become translucent.
- Pre heat the oven to 160°C, Gas3.
- Prepare the cake tin. Cut a piece of baking parchment large enough to fit into the tin and up the sides. It's best to use one piece to avoid any liquid escaping.
- Sift the flour and baking powder together, stir in the ground almonds.
- Cream the sugar and butter together in a food mixer or by hand. Add the eggs and flour mixture gradually to form a smooth mixture.
- Add the yogurt.
- Turn the mixture into the prepared tin and bake until the top bounces back in when pressed. This will depend on your oven, but it will take approximately 25 tp 30 minutes. Check after 20.
- Leave in the tin to cool before turning out.
Edinburgh Larder Bistro
1A Alva St, Edinburgh EH2 4PH
Phone: 0131 225 4599
Cakes are available from 11 am to 5 pm, Tuesday to Saturday.