Blood Orange and Almond Cake

Makes a 9-inch Cake

Prep time: 15 mins | Cooking time: 45-50 mins

Our team at Ta’amim have drawn inspiration from the Tu B’Shevat seder to create a beautifully moist blood orange, olive oil and almond cake, topped with fruit and a blood orange and cardamom syrup. Olives and figs are two of the seven species of the Land of Israel mentioned in the Torah, with figs also containing edible seeds. Almonds and oranges represent the nuts and peelable fruit elements, and we have added plums as our fruit with an inedible pit. You can feel free to add or substitute any other fruit you choose. Have fun with it and enjoy the celebration!

The cake is moist and delicious even without lashings of cream and fruit, and can be enjoyed as a simple and delicious dessert all year round. This recipe is kosher for Pesach, and a great option for Shavuot, too.


  • 200 g ground almonds
  • 1½ tsp baking powder
  • 4 eggs, separated into yolks and whites
  • 150 g caster sugar
  • 100 ml olive oil
  • zest of 1 blood orange*
  • 50 ml blood orange* juice (approx half an orange)

For the Syrup

  • 100 ml blood orange juice*
  • 1 tbsp sugar
  • ¼ tsp ground cardamom powder

For the Topping (optional)

  • whipping cream (dairy or non-dairy)
  • segments of fig, orange, plums or any other fruit of your choice

*Substitute blood orange for a regular orange if unavailable


  1. Preheat your oven to 180°C / 160°C fan (Gas Mark 4 / 350°F)
  2. Grease and line a 9-inch round baking tin with a little olive oil, baking paper and a little more oil.
  3. Whisk together egg yolks, sugar, oil and juice until combined and a light sunshine yellow in colour.
  4. 4Mix in the orange zest and baking powder.
  5. Add almonds a little at a time and fold to combine.
  6. Beat the egg whites into stiff peaks.
  7. Gently fold the egg whites into the rest of the mixture until combined, taking care not to knock out too much air.
  8. Transfer the mixture into the cake tin and bake for 45-50 mins. The cake should have slightly pulled away from the sides and be springy to the touch.
  9. Leave the cake in the tin and place on a wire rack to cool.

    Meanwhile, make your syrup.
  10. Add 100 ml blood orange juice, 1 tbsp sugar and ¼ tsp ground cardamom powder to a pan. Heat until sugar has completely dissolved, stirring occasionally.
  11. Set aside 25 ml for later.
  12. Poke several holes in the top of the cake with a strand of uncooked spaghetti or a thin skewer.
  13. Pour over 75 ml syrup and leave to cool and absorb.
  14. Once completely cooled, remove from the tin and place on a serving dish.
  15. Beat the whipped cream into stiff peaks and spread generously on the top of the cake.
  16. Finish with arranged fruit segments, and serve.
  17. ​​When ready, drizzle the reserved syrup on top of the fruit and cream (optional).

Untopped, the cake will keep in foil or an airtight container for up to 1 week.
If topped with cream and fresh fruit, refrigerate and consume within 2-3 days.

Blood Orange and Almond Cake