Almond cake, creamy icing and blood orange coulis

Almond cake with creamy blood orange icing - Lilie Bakery

A recipe from Almond cake, creamy icing and blood orange coulis, like a tangy sparkle! A cake with a comforting soft texture, accompanied by a creamy orange icing. Simple to make, ideal for enjoying the citrus season.

And you, you like them blood oranges ? When you slice them, they never have the same color, that's what makes their charm I find. To make colorful juices to sip, it's also very nice. Besides, we're not going to refuse a little extra dose of vitamin C (especially in the middle of winter), right?

What ingredients for this almond and blood orange cake?

Inside this almond cake, we find almond meal (used with flour) to add texture. I also added some almond puree which adds mellowness, and a touch of bitter almond extract. Almond lovers should like it! For the rest of the cake, we find the classic ingredients: eggs, yeast, butter, sugar.

Almond cake with icing recipe - lilie bakery

For the icing, I left on a base natural fresh cheese (Philadelphia) and soft butter. I added a little juice blood orange and lemon to give a little pep's! To enhance the taste of blood orange, you can also add zest.

Le blood orange coulis consists of 2 ingredients: blood orange juice and sugar.

How to make this almond cake with creamy frosting?

As for the production, nothing very complicated, the cake is rather simple to make as such. We start with prepare the cake, which will allow it to cool before the decoration. For that we beat the butter and the almond puree then we add the sugars. Then add the eggs one by one, then the dry ingredients. You have to mix just what you need. We pour into the mold and put in the oven.

To make the grout, we heat the blood orange juice and sugar for a few minutes: it should reduce a little. It is poured into a container for complete cooling.

Almond cake with creamy icing - Lilie Bakery

Finally, we prepare the creamy frosting beating the butter to loosen it. Add the Philadelphia, then add the juices and a touch of honey. It must be very creamy.

To decorate the cake, we tablecloth generously icing using a spatula or spoon, then add a few slices of blood orange before coating with the coulis… We will serve with the icing and the remaining coulis.

Other recipes to try

If you like this kind of dessert, then I advise you to take a look at these other recipes from the blog: the Fondant cherry and almond cake,Almond tree - fondant almond cake, Giant chocolate almonds coconut cookie, Raspberry orange blossom financiers, Raspberry mascarpone tart on Breton palet.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!

Almond cake with icing recipe - lilie bakery
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4.5 on 2 votes

Almond cake, creamy icing & blood orange coulis

An almond cake topped with its cream cheese icing and citrus coulis
Prep time45 minutes
Cook time45 minutes
Total1 time 30 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 8


Almond cake

  • 80 g whole almond puree
  • 70 g of flour
  • 80 g of almond powder
  • 1 cc of baking powder
  • 120 g soft butter at room temperature
  • 80 g light brown sugar
  • 60 g complete sugar rapadura type
  • 4 eggs
  • 0,5 tsp bitter almond extract

Creamy icing

  • 80 g soft butter well softened at room temperature
  • 300 g Philadelphia type plain cream cheese
  • Liquid honey 1tbsp or more depending on your taste -> you can replace with icing sugar
  • 1 cc blood orange juice
  • 2 cc lemon juice

Blood orange coulis

  • 2 squeezed blood oranges
  • 2 tbsp brown sugar
  • Blood orange slices for the decoration


  • Preheat the oven to 170 ° traditional heat.
  • In a food processor, beat the butter and the almond puree to make it creamy then add the sugars, continue to beat to obtain a light consistency. Add the eggs one by one, without mixing too much, then the almond extract. Finish with the dry ingredients: flour, ground almonds, baking powder.
  • Pour into a 20cm diameter mold and bake for about 45 minutes. Check the cooking with a wooden pick. Leave to cool on a rack.
  • For the coulis, squeeze the oranges and filter using a Chinese then heat the juice in a saucepan with the sugar, over medium heat, for a few minutes. Turn off the heat then let cool before putting in a small container.
  • For the icing, beat the butter so that it becomes creamy, then add the cream cheese, then the honey and the juices. Beat to obtain a homogeneous and creamy mixture.
  • Decor: on the cooled cake, place a (very) generous layer of icing by drawing “S” with the spatula. Decorate with orange slices and finish by pouring the coulis with a teaspoon.


NB: keep under cover in the refrigerator.
You can accentuate the tangy side by adding blood orange zest to the frosting.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
17th January 2020



  1. Reply


    11th February 2020

    What a great treat! I also use almond puree from time to time in cakes or cookies, but also as a base layer on a toast of bread and jam or a slice of brioche.

  2. Reply


    23th February 2020

    As usual a superb result that makes your mouth water

  3. Reply

    Guerrero Ramón

    26th February 2020

    Hello, discovering the whole almond puree, I ask myself the question: to know if it is found in the trade or if it is a preparation. And if so, how do you get it? Thank you for this original recipe.

4.50 from 2 votes (2 ratings without comment)


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