The Friday List and a blood orange almond cake


My writing elsewhere this week
Thai chicken and lettuce cups for Village Voices
Yesterday on JustB, A warm lamb salad with pea and feta hummus
Tomato, chilli and clam pasta for Village Voices
A new story about egg producer Todd Fergusson for One Farm Day

Blood orange and almond cake with sheep milk's yogurt and gratuitous edible flowers

This cake is a lovely, orange-y and gluton-free version of a lemon almond cake featured a couple of months ago and is made extra special thanks to a topping of tangy sheep's milk yogurt produced by Pecora Dairy.

200g softened butter
200g caster sugar
zest and juice of 2 blood oranges
zest of one lemon
200g almond meal
1 1/2 tsp baking powder
4 eggs
1 cup sheep's milk yogurt
1 blood orange, sliced into segments
edible flowers to serve

Preheat the oven to 180C and grease and line a loaf tin. Rub the caster sugar and zest of the oranges and lemon between your fingers until you have a fragrant, yellow mixture. Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition. In a separate bowl, mix the baking powder and almond meal together. Fold this into the creamed egg and sugar, add the juice of the two oranges and mix gently. Spoon batter into prepared cake tin and smooth the top. Bake for 35 minutes or until the cake is golden and a skewer comes out clean. Let cool and then top with the yogurt, scatter over the blood orange segments and the flowers if you have some.


  1. Hey Sophie! I made your Blood Orange & Almond cake for a picnic today and it was a show-stopper. It was the perfect balance of sweet/ moist/ tangy and spongy. I was in cake heaven! Thanks for the lovely recipe. Lx

    1. Hi Lisa - so glad you liked the cake, it's a yummy one! I must stop posting almond cakes a bit addicted!

      Hope all well with you guys.


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