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A Square Blood Orange Cake with Chocolate Ganache

A Square Blood Orange Cake with Chocolate Ganache

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Prep Time 35 mins
Cook Time 50 mins
Total Time 1 hr 25 mins
Course Cakes and Pies
Cuisine Italian


Sponge Cake

  • 5 medium eggs room temperature
  • 100 g flour 00 4.6 oz
  • 30 g potato starch 1.1 oz
  • 30 g almond flour 1.1 oz
  • 150 g sugar 5.3 oz
  • 1 scraped vanilla bean

Blood Orange Cream

  • 5 egg yolks
  • 125 g sugar 4.4 oz
  • 45 g corn starch 3 tbsp
  • 500 ml whole milk 2 cups
  • 60 ml fresh blood orange juice ¼ cup
  • 1 scraped vanilla bean
  • blood orange zest


  • Sponge Cake
  • Mix the eggs with the sugar.
  • Heat the mixture to 40-50C, stirring constantly, the sugar melts, and the eggs will incorporate more air during the beating.
  • Beat the mixture in a mixer for 15-20 minutes at medium speed.
  • Add the sifted flour, starch potatoes, and almond flour and mix with a spatula from the bottom to the top to obtain a homogeneous consistency.
  • Put the mixture into the cake pan properly greased and lightly floured.
  • Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes, never open the oven before 35 minutes.
  • Do the toothpick test to check cooking, insert it in the center of the cake, and has to come out clean.
  • After the time necessary to allow it to cool has passed, remove it from the mold.
  • Let the sponge cake cool completely before slicing.
  • Blood Orange  Cream
  • Put the milk with the scraped vanilla pod 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, and the orange zest and whisk vigorously until it’s completely combined.
  • When the mixture is blended, add the cornstarch to the mixture, stir well to incorporate it.
  • Pour the milk and the blood orange juice into the mixture of egg yolks.
  • Put it on the stove and stir constantly with a whisk.
  • 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.
  • The orange cream will then be ready to fill the cake.


Keyword baking, square blood orange cake
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