Blood Orange High-Protein Cake
Blood oranges have long been treasured in Sicily, where their deep color and vibrant flavor first inspired bakers to create beautifully simple citrus cakes.
As a chef, I always find myself drawn to ingredients that tell a story - and this one speaks with both elegance and warmth.
I remember the first time I folded fresh blood orange juice into a batter; that natural crimson swirl, that bright, slightly tangy aroma - it felt instantly special.
Traditionally, these cakes were rustic, made with care, using what was fresh and available.
Today, I love giving that same idea a refined, modern touch by adding high-protein elements, turning a classic treat into something more balanced and nourishing.
The zest brings a delicate fragrance, the juice adds depth and color, and the final texture remains soft, rich, and deeply satisfying.
It’s a cake that carries tradition, but feels perfectly made for today - beautiful, wholesome, and quietly unforgettable with every bite.
Nutritional Values (approximate):
Whole cake: Protein: ~75–80 g | Fiber: ~12–14 g
Per slice (1 of 10): Protein: ~7.5–8 g | Fiber: ~1.2–1.4 g
Instructions
18 stepsTo Prepare the Wet Ingredients:
Assemble the required ingredients.
In a bowl, combine eggs, Greek yogurt, honey, and cottage cheese.
Blend with an immersion blender until smooth and creamy.
Add zest of 1 orange and mix.
To Prepare Dry Ingredients:
In a separate bowl, combine almond flour, rice flour, and baking powder.
To Combine:
Add the wet mixture into the dry ingredients.
Mix with a whisk until smooth and fully combined.
To Assemble:
Preheat the oven to 170°C/340°F.
Line a cake mold with baking paper.
Pour the batter into the mold.
Slice 2 oranges into thin rounds.
Arrange them on top of the batter.
Sprinkle sliced almonds over the top, gently pressing them into the surface.
To Bake:
Bake for 45–50 minutes until golden and set in the center.
Check doneness with a skewer if needed.
To Finish:
Remove from the oven and cool on a rack.
Drizzle with remaining honey before serving.
Slice and serve!
Recipe Notes
Storage
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
