Orange and Almond Cake is very moreish, moist, nutty and very orangy. It is a cake that we feel should be in every cooks repertoire, if you haven’t come cross this famous cake till now you’re in for a real treat. Gluten and dairy free too, it ticks a lot of boxes.
This is an orange cake that’s super moist with whole oranges, not just a little grated orange rind to flavour the batter. The cake is never going to be dry because of the oranges which makes the cake beautifully moist. By adding the whole fruit you get all of the oils which you’d think would be bitter, but gives the cake a fantastic depth of orange flavour.
Egyptian born Claudia Roden first brought this orange and almond cake to light in her 1968 cookbook,’ Book of Middle Eastern Food’. This cake was originally created for passover, hence the use of almond meal (flour) instead of wheat flour.
Anyways back to the cake, it has an unusual step of boiling the oranges for an hour or so or until the skin is very tender. You then throw everything into a food processor and blitz away. It might take a bit of time with the boiling of the oranges, but no real effort is required for a 10/10 cake. We love this Orange and Almond Cake!
Slivered Almonds (optional)
Flaked Almonds (optional)
Depending on where you call home, almond meal is known by different names. Almond flour and ground almonds are the same thing. If in doubt check the label and you want to see 100% almonds on it. You can make your own by blitzing whole blanched almonds.
Boiling the Oranges
Boiling the oranges softens the peel and mellows the pith which tends to be quite bitter. Somehow it tends to make the orange more ‘orangier’ and makes the cake super moist. The depth of flavour seems to become more concentrated after a day or so.
How to Serve
We love to serve an orange marmalade with this cake. Put 1 cup of orange marmalade in a small saucepan and add some fresh orange juice or water to thin it out a little. Heat marmalade gently and whisk till the liquid is incorporated. Remove from heat and allow to cool. Serve with the marmalade and freshly whipped cream. Delish!
Watch How To Make Orange and Almond Cake
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What’s your favourite cake recipe?
We would love to hear from you in the comments below when you make this sensational Orange and Almond Cake.
Orange and Almond Cake is very moist, nutty and orangy. The cake can be made in a food processor providing it has a large capacity bowl or with a bowl, using a stick blender and cutting the oranges into smaller pieces.
Cake freezes extremely well and will keep for a week in the refrigerator.
- 2 large or 3 small oranges
- 375g (13 ounces) almond meal (almond flour)
- 325g (11 1/2 ounces) caster sugar
- 1 1/2 teaspoons baking powder
- 6 large eggs
- 50g (2 ounces) slivered almonds, optional - see notes
- 30g (1.1 ounces) flaked almonds, optional - see notes
- 2 tablespoon orange marmalade, optional - see notes
- 1 tablespoon orange juice or water
- boil oranges in water for an hour or until they are very tender
- remove oranges from water and cut into quarters, removing any pips and allow to cool - see notes
- preheat oven to 180c (355f) on bake, not fan
- grease a 23 cm (9 inch) springform pan, and line the base with baking paper
- in a food processor beat the eggs and sugar for 2-3 minutes until pale - see notes
- add oranges and baking powder and whizz until oranges are thoroughly mixed in (1-2 minutes)
- add almond meal (flour) and blend till mixed through.( Our food processor was too small for the whole cake which is why you see us adding ingredients into a bowl. LOL)
- remove lid of processor and stir through slivered almonds (optional)
- pour mixture into springform pan
- bake on middle shelf for 45-50 minutes or until a skewer comes away clean
- remove cake from oven and allow to cool in tin for 30 minutes
- run a knife around the inside of the pan and release side of pan leaving cake to cool down on the base of the pan
- brush cake with marmalade jam warmed and thinned with a little orange juice or water ( thin to consistency that allow for easy application of jam to cake) and sprinkle with toasted almonds (optional)
- transfer cake to a serving plate
- serve and enjoy! - see notes
- after boiling cut oranges into quarters and remove any pips
- use the whole orange, peel and fruit
- you'll need a large food processor bowl for this cake. In the video our food pro was not large enough so we had to finish the recipe in a bowl
- slivered almonds are optional. We love the texture that they bring but please feel free to leave them out
- flaked almonds and orange marmalade are optional, but again we like how the cake presents with them
- cake freezes extremely well
- we like to serve this cake with orange marmalade that has been mixed with a little fresh orange juice or water to thin it down
Amount Per Serving Calories 122Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 93mgSodium 153mgCarbohydrates 8gFiber 2gSugar 5gProtein 6g
Nutritional information provided here is only intended as a guide.
Finally we caught Cooper in the act of digging a hole……at last!