Blood Orange Ambrosia Cake

Prep time:

Cook time:

Serves: 8-10

This delightful cake uses our popular Fragrant Sweet Spices and is lovely served with creme fraiche. If blood oranges are not in season, regular oranges work just as well.

  • 6 large eggs, separated
  • 270g caster sugar
  • zest of 2 blood oranges
  • 125 ml (1/2 cup) blood orange juice
  • 200g almond meal
  • 75g plain flour
  • 3 tsp Herbie’s Fragrant Sweet Spices
  • sliced segments of 1 blood orange, to decorate cake

  1. Preheat oven 170C and line a 23cm springform tin.
  2. Cream egg yolks and sugar with electric beaters and pale and fluffy.
  3. Fold through zest, juice, ground almonds, flour and spice blend.
  4. Whisk egg whites until soft peaks and gently fold into cake mixture using a metal spoon.
  5. Decorate cake with orange segments and bake for 50-60 minutes until a skewer comes out clean.
  6. Cool in tin for 10 minutes before removing.
  7. Serve at room temperature or completely cooled, with creme fraiche if desired.