Recipe: Blood Orange Cake From The Floury

At our recent Lamplighter London calligraphy workshop we were lucky enough to be treated to an afternoon tea courtesy of East London bakers, The Floury. Founded by Holly Cowgill, the cake makers use the finest seasonal ingredients – we’re talking fruits, homemade vanilla extract and organic eggs from Suffolk, and even edible flowers grown back in Holly’s hometown of Devon – to create their unique masterpieces.

For those unable to make the workshop, fear not. Holly has kindly created an exclusive recipe (see top image) just for Habitat so you can indulge in the comfort of your own home. Trust us, it’s worth it…

Blood Orange Polenta Cake with Almonds and Orange Cream by The Floury

Blood orange season is nearly over, but if you’re quick you can grab the last few juicy red beauties. If you miss them, other oranges work just as well.

Makes 1 loaf cake.

You’ll need…

– 200g golden caster sugar

– 200g unsalted butter

– 4 eggs, free range

– 1 whole blood orange

– 140g self raising flour

– 1.5 tsp baking powder

– 40g fine polenta

– 20g ground almonds

For the topping:

– 250ml double cream

– 1 blood orange

– handful toasted almond flakes

– redcurrants or figs or other fruits (optional)

Here’s How…

  1. Put the whole orange into 250ml of water, sprinkle with a desert spoon of caster sugar, and boil for 1 hour. If the water starts to dry up, add more, don’t let the saucepan go dry.
  2. Leave the orange to cool slightly, and then blend the whole orange (yes, peel and everything!) for a few minutes with the water you boiled it in to make a thick orange puree
  3. Preheat your oven to 180 C
  4. Cream the butter and sugar until light and fluffy
  5. Add the eggs to the butter sugar mix one at a time, beating as you go
  6. Sift in the self raising flour + baking powder and mix
  7. Add the polenta, ground almonds and 3/4 of the orange puree and mix well
  8. Pour into a greased + lined loaf tin and bake for 30 mins, or until cooked through
  9. Once the cake to is completely cool, add the juice of half an orange to the cream, and then whip until stiff peaks form
  10. Cover the cake with the whipped cream, sprinkle with toasted almond flakes and any other fresh fruit – slices of the other half of the blood orange are a good option, but other lovely fruits like redcurrants, figs or orange zest also work well

Check out more deliciousness from Holly on Instagram: @the_floury

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