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Blood orange traybake

  • 1.0 Star
  • Timer Prep 20 min
    Cook 45 min
  • Chart 456.0 cal/
  • Chef hat Medium


Very thinly slice and half the blood oranges. Remove the seeds and crush the cardamom pods. Toast and roughly chop the shelled pistachios.


  1. 1 Heat the oven to 190°C/170°C fan/gas 5.
  2. 2 Sprinkle a 23cm square baking tin with 1 tbsp demerara sugar.
  3. 3 Arrange the orange slices to cover the base of the tin in a single layer.
  4. 4 Using an electric mixer on high speed, beat the eggs with the salt and remaining sugar, until light and fluffy (around 8 mins).
  5. 5 Fold in the baking powder, almonds and flour.
  6. 6 Pour into the tin. Bake for 35-45 mins.
  7. 7 Leave to cool.
  8. 8 Turn out on to a large plate or board.
  9. 9 Whip the cream with the icing sugar and cardamom seeds.
  10. 10 Scatter the cake with pistachios and serve with the cream.

2 Reviews

  • NG

    Looks amazing! Soft sponge. But no flavour. Disappointing:( the only slight saviour was the cream.

  • Jo

    Awful !!! Don’t waste your blood oranges on this recipe. M&S this is a lovely idea but the sponge is just terrible!

  • Average per serving
  • Calories 456.0kCal
  • Fat28.0g
  • Saturated9.7g
  • Salt0.9g
  • Carbohydrates38.2
  • Sugar28.0g
  • Protein12.2g
  • Fibre2.6g