Blood orange cake with blueberry compote

It's a bloody good cake.

  • 1 hr 30 mins cooking
  • Serves 12
  • Print
This buttery citrus cake gets a lovely moist texture thanks to semolina, almond meal and blood orange juice then topped off with blueberry compote.
Looking for more orange cake recipes?


  • 250 grams unsalted butter, chopped, softened
  • 1¼ cups (275g) caster sugar
  • 2 tablespoons finely grated blood orange rind
  • 5 eggs
  • 2 cups (340g) fine semolina
  • 4 teaspoons baking powder
  • 1¾ cups (210g) almond meal
  • ⅔ cup (160ml) blood orange juice
  • 8 sprigs fresh lemon thyme
Blueberry compote
  • ¾ cup (165g) caster sugar
  • 2 teaspoons finely grated blood orange rind
  • ½ cup (125ml) blood orange juice
  • 2 sticks cinnamon
  • 2 sprigs fresh lemon thyme
  • 750 grams frozen blueberries


  • 1
    Preheat oven to 180°C. Grease a deep 23cm round springform pan; line base and side with baking paper, extending the paper 1cm over the side.
  • 2
    Beat butter, sugar and rind in a bowl with an electric mixer until light and fluffy. Beat in eggs, one at the time.
  • 3
    Fold in semolina, sifted baking powder, almond meal and juice, in two batches. Spread mixture into pan.
  • 4
    Bake cake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before transferring, top-side up, to a wire rack to cool.
  • 5
    Meanwhile, make blueberry compote. Stir sugar, rind, juice, cinnamon and thyme in a medium heavy-based saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; simmer, without stirring, for 2 minutes. Add blueberries; simmer for 5 minutes or until berries soften slightly. Strain berries over a heatproof jug; place berries in a heatproof bowl. Return syrup to same pan over high heat; bring to the boil. Simmer for 4 minutes or until thickened. Cool. Add syrup to berries; stir to combine.
  • 6
    Serve cake topped with compote and lemon thyme.


Cake and compote can be made a day ahead. Store cake in an airtight container at room temperature. Store compote, covered, in the fridge.

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