Whole Blood Orange Cake | Instant Pot and Oven options

Seasonal eating is so enjoyable when you can make this wonderful, zesty Whole Blood Orange Cake. Using the whole of the orange creates a special cake that's deceptively easy but always delicious. This cake is a sticky and dense cake - naturally gluten-free, dairy-free, Paleo-friendly and just perfect for your next afternoon tea. The recipe is crazy easy to make, has a super short ingredient list and includes options to cook in your Instant Pot/Multicooker or the oven. You can also customise the decoration and frosting to your liking... what's not to love?!

Blood oranges have a short season every year from mid-Winter (late July) until mid-Spring (October), so it's important to get in quickly while you can still find them. It's fair to say that I've gone a little crazy for blood oranges the last couple of years. I'm also working on a Blood Orange Sherbet recipe that will be available very soon and is perfect for those warmer Spring days. Blood oranges have a beautiful floral flavour and a lovely pink juice that creates a striking baby pink glaze contrasted with a blood orange decoration.

Jump to:

• 📝 Ingredients
• 🥣 Equipment
• Before we get to the recipe, sign up to the email list
• 💜 What you'll love about this cake
• 🍰 How to make this cake in your Instant Pot/Multicooker
• ⏲️ How to bake in the oven
• 👩🏼‍🍳 Tips to get the best results
• 💥 Using a blender if you don't own a food processor
• Other options instead of a glaze
• 🍊 How to make the patterned orange decoration on top of the cake
• 🍫 How to make a chocolate water ganache
• 🧡 Storage
• 🍰 Looking for more gluten-free cake inspiration?
• 💥 Recipe
• Whole Blood Orange Cake
• 🍮 Other sweet recipes you'll love!

📝 Ingredients

• Blood oranges
• Almond flour
• Raw sugar or white/granulated sugar
• Gluten-free baking powder
• Cooking salt
• Large eggs
• Glaze (if using): Icing sugar, extra blood oranges and optional honey

See recipe card for quantities.

🥣 Equipment

• Food processor or blender
• Chopping board and knife
• Serving spoon and colander
• Instant Pot/multicooker/pressure cooker* OR an oven and a large saucepan/stockpot
• Cake tin options for standard size: 18cm/7 inch, 19cm/7.5 inch OR 20cm/8inch cake tin
• Cake tin options for larger size: 23cm/9 inch, 24cm/9.5 inch
• Instant Pot cake tin options - 7inch/18cm or 8inch/20cm for standard size cake or a taller cake tin in one of these sizes if you want to make a larger cake that serves more people
• Baking paper
• cooling rack
• *trivet and aluminium foil for the Instant Pot/multicooker/pressure cooker option

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💜 What you'll love about this cake

I believe this style of cake was first created by Claudia Roden and has had many cakes inspired by it since. This is my version, with seasonal blood oranges and less sugar than is normally included.

• It's super easy to make - most of the preparation and cook time is also hands-off
• Make it in either your Instant Pot/multicooker/pressure cooker or your oven
• Zesty and delicious
• Sticky and dense, with a bittersweet flavour reminiscent of drinking lemon, lime and bitters
• "Choose your own adventure" frosting and decoration possibilities - from the simple to something a little more elaborate
• Not too sweet - it has more of a bittersweet quality - see tips for less bitterness if that's preferred

🍰 How to make this cake in your Instant Pot/Multicooker

Note: This cake can also be made in the oven. Instructions are further down the page below the step by step images.

Please read the recipe card for full details. You can also check out the Process shots below which show you the main steps.

Baking a cake in the Instant Pot/Multicooker is a great option! This is the type of cake that's perfect for this cooking method, since it's dense and moist as opposed to a sponge cake for example. The benefit of baking this Whole Blood Orange cake in the Instant Pot/Multicooker is that you can avoid heating up the house where you are, bake it on location if you don't have access to an oven and it's also energy-efficient compared to an oven. It's a win-win!

Below I've provided step-by-step images for baking in the Instant Pot/multicooker since many people may not be familiar with this cooking technique. You will need either a 7 inch (18cm) or 8 inch (20cm) cake tin. Be aware that some models of the Instant Pot and multicooker will only fit a 7 inch (18cm) size tin. I can fit an 8 inch (20cm) tin in mine. If you want to cook the larger cake size, you will need a taller cake tin (taller than 2 inches/5cm) because a wider one won't fit. Note I haven't tested this cake size in the Instant Pot though.

Note: If you need the instructions for baking in an oven, see further down in this post.

• We start by cooking the oranges on high pressure for 10 minutes and then setting aside to cool*
• Once cooled, slice the oranges - remove the seeds (they may be very small) and the pedicel/stem ends. Then place in the food processor or blender until the peel is in very small pieces. Check again for seeds and large segment walls to discard.
• Next, add the dry ingredients, blend again and then add the eggs before blending until smooth.
• Add the batter to your prepared cake pan, cover with oiled baking paper and foil.
• Add water to the inner pot, then the trivet.
• Make an aluminium sling and place under the cake pan. Lower the cake pan in to the inner pot to sit on the trivet. Fold the sling arms over the top of the cake so the lid will close fully.
• Seal the vent and set to cook on high pressure for 60 minutes. At the end of cooking, allow for 10 minutes natural release.
• Carefully remove the cake - using the sling - and cool in the pan on a cooling rack for a couple of hours - then transfer to the fridge.
• When ready to serve, allow the cake to come to room temperature and then prepare and apply the glaze and decoration.
• *if you prefer a less bittersweet cake, boil the oranges instead (using the brown/saute function, not pressure cook function) for 60 minutes and change the water every 15 minutes

⏲️ How to bake in the oven

• Start by boiling the oranges for 60 minutes on the stove in a large saucepan or stockpot - if a knife goes through easily, they are ready. I recommend not cooking for less time than this because the cooking process helps to remove a lot of the bitterness in the orange pith. Remove the oranges from the water and set aside to cool. Tip: for less bitter oranges, change the water every 15 minutes (boil fresh water in your kettle to save time)
• Preheat the oven to 170C/340F.
• Once the oranges have cooled, slice them - remove the seeds and the pedicel/stem ends. Sometimes, blood oranges have no seeds or they have very small seeds - just check carefully. Then place in the food processor or blender until the peel is in very small pieces. Check again for seeds and large segment walls to discard.
• Next, add the dry ingredients, blend again and then add the eggs before blending until smooth.
• Add the batter to your prepared cake pan, bake the cake for 60-80 minutes on the middle rack or until a toothpick/cake tester comes out clean. Check at the 45 minute mark - if the cake looks like it's browning, cover with aluminium foil.
• Remove the cake from the oven, allow to cool completely in the pan on a cooling rack for a before removing from the pan.

👩🏼‍🍳 Tips to get the best results

• Buy enough blood oranges for both the cake itself, the glaze (or syrup) AND the decoration. I buy 1.3 kg (approx. 3 lb).
• Bake the cake the day before you want to serve it, since it needs time to cool completely before decorating and slicing. You may be able to make it first thing in the morning for afternoon tea, but that might be cutting things a little fine!
• If you're using a springform/cheesecake pan - don't release the latch at the end of baking as the cake might crack - just gently tip it out of the pan after it has cooled onto a cooling rack (you may need to run a butter knife around the edges first).
• Make the icing/glaze just before serving - it seems to separate if left for a few hours or more. I'm no cake expert, so I don't know why this is!
• The cake is best eaten soon after icing/glazing because the icing separates after some time (as mentioned above) - this problem doesn't occur with the sugar syrup option though.
• If using the glaze, place this on the bottom of the cake rather than the top - the surface of the bottom is much more even
• To reduce the natural bitter notes from using whole oranges, there are a few options:
  • when boiling the oranges, change the water every 15 minutes (boil the kettle to save time)
  • added extra sugar to the batter - eg. ¼ cup to start with (taste to check it's less bitter)
  • use a frosting/glaze that's naturally a bit sweeter (the glaze recipe is sweet)
    
    

💥 Using a blender if you don't own a food processor

If you don't have a food processor, you can use a blender to blend the oranges and then the cake ingredients separately. Most blenders have a smaller capacity than a food processor, so the best way to go about this is to firstly blend the oranges, remove to a mixing bowl, and then blend the remaining ingredients. Finally, mix the two together in the mixing bowl before pouring the batter into your prepared cake pan.

Other options instead of a glaze

If you prefer not to make a glaze, there are so many other options to choose from. Remember to let the cake cool completely before frosting or glazing.

• You can make a lovely blood orange syrup instead - use this recipe that uses regular oranges and substitute with blood oranges. This would be great with the patterned orange decoration described below.
• Chocolate ganache pairs very well with this cake - see below for my water ganache recipe!
• My Easy Dairy Free Strawberry Frosting complements the blood orange flavour beautifully!
• Marscapone and maple syrup frosting from Julia Busuttil Nishimura: combine 250g marscapone cheese with 4 teaspoons maple syrup and 1 teaspoon vanilla extract before spreading on the cooled cake and drizzling more maple syrup on top
• Note: I don't recommend making an upside down cake using this cake recipe - I tried it and the cake wasn't cooked through properly

🍊 How to make the patterned orange decoration on top of the cake

1. Slice blood oranges into 3mm thick slices
2. Cut those slices into semi-circles
3. Cut a slit in the middle of the flesh up to the pith line
4. Twist the semi-circle so you can see the zest
5. Place some of the twisted semi-circles carefully on the outer edge of the cake

🍫 How to make a chocolate water ganache

If a chocolate-blood orange combination floats your boat, here is how to make a simple chocolate water ganache - no dairy, no coconut... You do need a stick/immersion blender, a heat-proof glass measuring jug and a heatproof glass mixing bowl. An offset spatula is also helpful for applying to the cake, but a large spoon may also work.

The ganache can be made the day before and refrigerated before spreading over the cake. If you want a really smooth top, make the ganache the day you want to serve the cake - around 3 hours before serving is good.

I have no idea how this ganache travels - it's pretty soft, so I have only used it for cakes I've served at home. Less hot water and less maple syrup will give a firmer ganache that may be better for transporting the cake.

How to make

Add 140g dark chocolate* to the mixing bowl. You can either use a double boiler set up - where you place the bowl over a gently simmering saucepan with water on the stove OR on low power in the microwave for a few minutes (possibly longer depending on your microwave). You will need to stir every so often so that it melts evenly and doesn't burn. If using the microwave, check it every minute or so. Stop when it is about 90% melted.

Next, add 60g maple syrup to your measuring jug. Boil 170g water, and pour over the maple syrup - add the salt and stir well.

Next, add the melted chocolate and then blend with a stick/immersion blender - this may work in a regular blender but may be hard to remove it all. Let it sit for 20 minutes, then blend again.

If you are refrigerating the ganache for next day use, it takes around 6 hours to set and will be thicker.

If you want to use the ganache on the same day and have a smooth/shiny surface, don't put it in the refrigerator - pour it over the cake after you have blended it for a second time and it has cooled and thickened a little more. The ganache should be pourable but thick. You can use an offset spatula - pour the ganache in the middle of the cake and gently push it to the edges. If you like, make some nice "drip" patterns over the side of the cake using the spatula and you may need to gently tip the cake plate to encourage the ganache to move down the side of the cake. Place the cake in the fridge uncovered until ready to serve - this will help the ganache set more, but it's intended to be soft even after setting.

*any dark chocolate bar should work - if you need it to be dairy-free or soy-free, check the label. It doesn't need to be baking chocolate. I like to use Lindt or even a nice organic bar from Aldi.

🧡 Storage

If decorating with the glaze, it's best eaten on the day it's decorated with the glaze as it tends to separate after a day or so. The cake will store in the fridge for a few days after that and also freezes well for up to 3 months.

🍰 Looking for more gluten-free cake inspiration?

My Aussie blogging friends have some wonderful gluten free cake options for you to enjoy.

Pear and Raspberry Cake from Alexandra at It's Not Complicated Recipes

Super light Almond and Pear Cake from Sylvie at A Baking Journey

Torta Caprese Flourless Chocolate Cake from Robyn at Mrs Jones's Kitchen (no relation!)

Vegan Gluten Free Chocolate Beetroot Cakes from Amanda at My Goodness Kitchen

💥 Recipe

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