These cakes are honestly one of my favourite quick desserts to pull together. They are basically moist almond and yogurt cakes, but with a bright citrus twist that makes them feel a bit special without any faff.
I made these on a rainy afternoon in Bristol when Ellie finally fell asleep after fighting naptime for ages and I had two blood oranges about to go soft. I wanted something that would use up the fruit, taste fresh, and not take ages. This is that recipe.
The semolina gives a gentle texture that makes the crumb interesting, and the almond meal brings a soft nuttiness. The syrup soaks in and keeps every bite soft and glossy. Trust me.
Preheat the oven to 350 °F. Grease a standard 12-cup muffin pan.
In the bowl of a stand mixer, beat on high speed 3 eggs and ½ cup caster sugar until pale and thick, about 3–4 minutes.
Add in 1 cup Greek yogurt, ¼ cup extra-virgin olive oil, 1 teaspoon vanilla extract, 1 teaspoon orange zest, 1 cup semolina, ¼ cup all-purpose flour, 1 teaspoon baking powder, and ⅓ cup almond meal and stir to combine.
Spoon the batter into the prepared muffin pan.
Top each cake with a thin blood orange slice and sprinkle with some caster sugar on top.
Bake the cakes for 15–18 minutes or until golden and a skewer inserted in the center comes out clean.
Cool the cakes slightly in the pan before turning out onto a wire rack to cool completely.
In a small saucepan over high heat, add ½ cup blood orange juice, ¼ cup water, and ⅓ cup sugar. Bring to a boil and cook until reduced and syrupy, about 4–5 minutes.
Spoon the blood orange syrup over the cakes. Dust the cakes with confectioners’ sugar.
Serve and enjoy!
Standard 12 cup muffin tin, greased. A stand mixer is handy for beating the eggs and sugar, but a hand mixer or a whisk will do if that is what you have. A large mixing bowl, a zester for the orange, a sifter if you like, measuring cups and spoons, a wire rack for cooling, a small saucepan for the syrup, and a skewer to test doneness.
I use an old Wilton muffin pan that is starting to rust on one corner. It still works. If you are missing something, improvise. I once used a fork as a whisk and it worked out, but my arm complained.
Beat the eggs and sugar until pale and thick, about three to four minutes on high if you have a mixer. This traps air and helps the cakes rise. If you are beating by hand, aim for that same pale, ribbon stage even if it takes longer.
Zest the blood oranges finely and fold the zest into the wet mix. That oil in the zest is where a lot of the flavour hides. Slice the oranges evenly for the tops so they bake and caramelize without burning.
Boil the syrup for about four to five minutes until it is slightly reduced and coat the warm cakes with it. The citrus syrup for cakes soaks in and keeps the centres lovely and moist.
If your Greek yogurt is very thick, loosen it a touch with a splash of milk so the batter mixes smoothly. Also use a light flavoured olive oil so you do not mask the orange. Little things like that matter.
Blood Orange Pistachio Delights Swap the almond meal for ground pistachios for a speckly green look and a slightly earthier taste. I tried this once when I ran out of almonds and Ellie declared it her favourite. It does make them a touch denser so keep an eye on the bake time.
Rosemary Infused Bites Simmer a sprig of fresh rosemary in the syrup while it reduces, then remove it before you spoon the syrup over the cakes. I dropped a sprig in by accident once and actually? It worked really well for an adult dinner crowd.
This is a neat option if you want a slightly savoury note in what otherwise reads as a mediterranean dessert.
Dairy Free Coconut Swap Replace the Greek yogurt with coconut yogurt to make a dairy free version. It changes the flavour a bit but keeps the texture. I brought these to a neighbour’s potluck and they disappeared fast.
Serve them warm with a spoonful of whipped cream or a scoop of vanilla ice cream. Fresh berries work well on the side. A cup of strong tea, like Earl Grey, balances the citrus. For something bubbly, prosecco complements the orange notes.
They also make a fine breakfast with plain yogurt and extra nuts on top. I have served them at small gatherings and at toddler parties mixed in with other small treats.
Yes. I have swapped in regular oranges when blood oranges were out of season. You will miss the deep colour and a little of the tartness but the cakes are still delicious. When I do this I add extra zest to punch up the flavour.
Semolina is a coarser grind of durum wheat that gives a slightly grainy texture that I like in these cakes. If you cannot find it you can try fine cornmeal or use a bit more all purpose flour but the texture will be different.
Yes, try a tested gluten free flour blend and increase the almond meal a touch for structure. Gluten free flours vary so I recommend testing a single cake first so you can adjust absorption.
Swap the greek yogurt for coconut yogurt and proceed as usual. The result is more tropical but still moist almond and yogurt cakes in spirit.
Keep them in an airtight container at room temperature for up to two days or in the fridge for up to five. The syrup helps keep them moist. I freeze extras wrapped individually and thaw overnight when I need a quick treat.
Use ripe fruit and slice evenly so they caramelize rather than burn. Taste the juice before you reduce it so you can adjust sugar if needed.
That label is just shorthand. This is a simple greek yogurt cake recipe that uses yogurt for moisture and tang. It is forgiving and quick to throw together.
Brighten up your day with these Blood Orange Almond Cakes! They are delicately sweet and burst with orange flavor. Did you try this recipe? Let us know! Leave a comment below, and don’t forget to share your results with us on Instagram!
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