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Blood orange and vanilla cake

220 grams


220 grams


4 grams

flaky salt

4 grams

baking soda


blood oranges


vanilla pod



220 grams


Mix the butter with the sugar, the flaky salt, the baking soda and the zest from the blood oranges. Then cut the vanilla pod in half and scrape out the seeds. Add the seeds to the bowl as well and start beating it with a whisk. When the butter turns soft add the eggs one by one and beat this till fluffy. This takes a couple of minutes. Then turn down the speed and add the flour. You’ll end up with a thick and super aromatic batter. Now take the zested oranges and trim the top and bottom and the sides. Then cut both in thick slices. Place those slices in a baking tin that’s lined with some parchment paper and cover the entire bottom. Now spread all the batter on top and bake the cake at 180 degrees Celsius for around 45 minutes till fully cooked. Then let it cool down for 5 minutes before gently removing the tin upside down and letting it cool down completely. After that portion it into smaller pieces and keep it in your fridge for later.


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