Save There's something about blood orange season that makes me want to do something a little theatrical in the kitchen. Last winter, I found myself staring at a stack of beautiful crêpes I'd made the day before, wondering how to use them before they dried out, when it hit me—layer them like a cake with that jewel-toned curd I'd just discovered at the market. The result was so effortlessly elegant that my sister asked if I'd taken a French pastry course when she bit into it, which made the whole afternoon worth it.
I made this for a small dinner party on a February evening, and what I remember most isn't the taste (though everyone loved it) but how the sliced blood oranges caught the candlelight on the plate. My friend asked for the recipe immediately, convinced I'd somehow made homemade everything, and I had to laugh—the secret was knowing when to take shortcuts and let quality ingredients speak for themselves.
Ingredients
- Ready-made crêpes (16, about 8-inch diameter each): Using store-bought saves you time and stress; they're fragile enough without worrying about tearing while you cook, so no shame in taking this shortcut.
- Blood orange curd (1 1/2 cups): This is where the magic lives—that deep crimson color and tart-sweet flavor that makes the whole cake feel luxurious, whether you buy it or make it yourself.
- Heavy cream (1 1/2 cups): Cold cream whips faster and holds its peaks better, so keep it in the fridge until the last possible moment.
- Powdered sugar (3 tbsp): It dissolves into the cream instantly without the grittiness of granulated sugar, creating that silky texture.
- Vanilla extract (1 tsp): A small amount deepens the cream's flavor without overpowering the delicate citrus notes.
- Blood orange (1, thinly sliced) and zest (1): The fresh fruit on top is non-negotiable—it's both garnish and flavor insurance, cutting through the richness.
- Powdered sugar for dusting and edible flowers (optional): These final touches turn something good into something you'll photograph before eating.
Instructions
- Prepare your curd:
- If you're making blood orange curd from scratch, do it at least an hour ahead so it has time to cool completely and thicken properly. Cold curd spreads like a dream; warm curd just slides around.
- Whip the cream to soft peaks:
- Pour cold heavy cream into a bowl and beat it with powdered sugar and vanilla until it forms gentle peaks that just barely hold their shape. Stop just before it becomes grainy—overwhipping happens faster than you'd think, and no one wants butter in their dessert.
- Build your first layers:
- Place one crêpe on your serving plate, then use an offset spatula to spread about 2 tablespoons of blood orange curd in an even, thin layer across it. You're not drowning it; just enough to taste in every bite.
- Add the cream layer:
- Lay a second crêpe on top and spread 2 tablespoons of whipped cream evenly across it. The contrast between the tart curd and sweet cream is what makes this sing.
- Keep layering with intention:
- Continue alternating crêpes, curd, and cream, stacking 8 crêpes total until you have a tower that would make a pastry chef nod approvingly. Finish with a plain crêpe on top so it looks polished.
- Let it set in the cold:
- Cover the cake loosely and refrigerate for at least 1 hour—this gives the layers time to meld and makes slicing infinitely cleaner. I've tried serving it warm and it falls apart; patience here actually matters.
- Garnish just before serving:
- Arrange thin blood orange slices on top, scatter the zest, dust with powdered sugar, and add edible flowers if you're feeling fancy. Fresh garnish stays vibrant and beautiful this way instead of wilting in the fridge.
- Slice and serve with care:
- Use a sharp, slightly damp knife and wipe it between cuts so you get clean, pretty slices that show off all those layers. Serve chilled and watch people's faces light up.
Save There was a moment while slicing into this cake for the first time when I realized how quiet the table had gotten—everyone just eating and looking at their plates with full attention. That's when you know you've made something that feels a little special, even if the technique itself was deceptively simple.
On Choosing Your Curd
Blood orange curd is the heart of this dessert, and you have options depending on your mood and schedule. If you love cooking and have an afternoon free, homemade curd has a silky texture that's hard to beat, plus you control exactly how tart or sweet it is. The store-bought version is honestly excellent these days—look for one with real fruit juice and not too many weird additives, and it'll taste remarkably similar to homemade. In a pinch, regular orange or lemon curd works beautifully too; you lose the dramatic color but not the flavor.
The Crêpe Question
Making your own crêpes from scratch is absolutely an option if you enjoy the process and want to control every detail. The batter is simple enough—just eggs, flour, milk, and a touch of butter—and cooking them gives you a meditative thirty minutes. But honestly, I've started keeping a box of quality store-bought crêpes in my freezer, and I've never felt like I was cheating. They're fragile enough that you'll appreciate not having to fuss with them while they're still hot, and the real artistry happens in the layering anyway.
Building Flavor and Keeping It Fresh
The magic of this cake lives in balance—the tartness of the curd, the sweetness of the cream, the slight chew of the crêpes. One layer deepens the next, and the whole thing becomes greater than the sum of its parts. This cake is best served the same day you assemble it, but it'll keep beautifully in the fridge for up to 24 hours if you need to plan ahead.
- For extra richness, add a layer of mascarpone mixed with a little sugar and blood orange zest between some of the crêpe layers.
- If blood oranges are out of season or hard to find, look for regular oranges or even pomelos, which have a similar sweetness and lovely color.
- Slice with a warm, wet knife for the cleanest lines, and serve on chilled plates to keep everything at its best.
Save This dessert has become my go-to when I want to feel like I've made something special without spending all day in the kitchen. It's the kind of dish that reminds you why certain flavor combinations have stuck around for centuries.
Common Questions
- → Can I make this dessert ahead of time?
Yes, this cake actually benefits from being made ahead. Assemble it completely, cover well, and refrigerate for up to 24 hours before serving. The chilling time allows the layers to set beautifully and flavors to meld together.
- → What can I substitute for blood orange curd?
Regular orange curd, lemon curd, or even lime curd work wonderfully as substitutes. Each will give a slightly different flavor profile but maintain the tangy-sweet contrast that makes this dessert special.
- → How do I prevent the layers from sliding?
Chill the cake for at least 1 hour before serving, and make sure to spread the curd and cream in thin, even layers. The chilling process helps everything set properly, and using an offset spatula ensures even distribution.
- → Can I use homemade crêpes instead of store-bought?
Absolutely! Homemade crêpes will give you even better flavor and texture. Just prepare them in advance and let them cool completely before assembling. You'll need 16 crêpes about 8 inches in diameter.
- → How should I store leftovers?
Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The texture is best within the first 2 days, as the crêpes may soften over time.
- → What's the best way to slice this cake?
Use a sharp chef's knife and wipe it clean between each slice for neat, professional-looking portions. A slight sawing motion works better than pressing straight down, which can compress the delicate layers.