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+ servings
Blood Orange Honey Drops on the Cake

Blood Orange Honey Drops on the Cake

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Prep Time 30 mins
Cook Time 45 mins
Additional Time 2 hrs
Total Time 3 hrs 15 mins
Course Cakes and Pies
Cuisine Italian
Servings 8 servings


  • 200 g almond paste 7 oz

Short-Crust Pastry

  • 360 g flour 12.7 oz
  • 200 g butter 7 oz
  • 130 g sugar 4.6 oz
  • 4 yolks
  • grate zest lemon
  • 1 pinch of salt

Pastry Cream - Crema Pasticcera

  • 5 egg yolks
  • 500 ml milk 2 cups
  • 125 g sugar 4.4 oz
  • 45 g corn starch 3 tbsp
  • 1 vanilla bean
  • 2 tbsp squeeze blood orange juice
  • blood orange peel
  • blood orange pulp


  • Short-Crust Pastry
  • Put the flour in a bowl, add the butter, the sugar, and the grated rind, and the salt.
  • With your hands work the ingredients until it looks like fine bread crumbs.
  • Add the egg yolks and quickly mix all ingredients to obtain a homogeneous mixture, forming a smooth paste.
  • Then wrap it in a plastic film and let it rest for at least 2 hours in the refrigerator.
  • Pastry Cream
  • Put the milk with the scraped vanilla pod, and blood orange peel in a small saucepan, and bring it to a boil.
  • Remove the pan from the stove and filter the milk.
  • Separately,in a bowl pour the egg yolks, the vanilla caviar, sugar, the juice, and the orange pulp.
  • Whisk vigorously until completely combined.
  • When the mixture is blended, add the corn starch sieved in, stir well to incorporate it.
  • Pour the hot milk into the mixture of egg yolks, sugar, and rice starch.
  • Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking  should stop when it reaches just 67°C (152.6°F).
  • Remove the cream from the stove as soon as it starts to thicken.
  • Cool it quickly by pouring it into a cold pan and continue to stir with a whisk bringing it to a temperature below 50°C (122°F), this allows it to maintain the consistency of the cream intact.
  • Assembling
  • Remove the pastry from the fridge, work it with a rolling pin to form a 1/2 cm (0.2inch) thick disk to line the greased and floured baking pan (8 inches).
  • Cut the excess of short crust with a knife.
  • Prick the dough with the tines of a fork without piercing it all the way.
  • Pour in the cream pastry and level it with the help of a spoon
  • Bake it in your preheat oven at 168°C ( 335°F) for 45 minutes.
  • In the meantime, flatten the almond paste to the same thickness as the short pastry, cut a disk of the same diameter as the pan.
  • 5 minutes before the end of baking add the almond paste disk over the pastry cream and complete the baking.
  • Remove the cake from the oven letting it cool completely.
  • Sprinkle the top of the cake with powdered sugar and decorate it with drops of honey flavored blood oranges and with some blood orange slices.


Keyword baking, blood orange cake
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