Orange and Almond Cake is moreish, moist, nutty and deeply orangy in flavour. It is a cake that we feel should be in every cook’s repertoire, if you haven’t come across this famous cake till now you’re in for a real treat. Flourless, gluten and dairy free too, it ticks a lot of boxes.
Orange and almond cake is a wonderfully moist cake because of the oranges and rich almond meal. 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 intense orange flavour.
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!
Claudia Roden Orange Cake
Egyptian born Claudia Roden first introduced this orange and almond cake to the world 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.
At a Glance This Is What You Need To Make Orange and Almond Cake
Slivered Almonds (optional)
Flaked Almonds (optional)
Why Do You Boil The Oranges
Orange and almond cake is made with whole oranges, not just a little grated orange rind to flavour the batter. The oranges are boiled whole till tender then blitzed, rind and all in a food processor along with the other ingredients.
Boiling the oranges softens the peel, mellows the pith’s bitterness and intensifies the orange flavour. The depth of flavour seems to become more concentrated after a day or so.
We Use The Whole Orange, So Let’s Get Started
What Is Almond Meal
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. All that is needed is a blender and a few minutes. It’s best to do about a cup at a time otherwise the blender blade will invariably get clogged. Blitz almonds until they’re a fine sandy texture and you’re good to go.
Finish The Batter And Bake That Cake!
How to Serve
We love to serve an orange marmalade with this cake. Put 1/4 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 cake and fresh whipped cream. Delish!
How to Store Orange and Almond Cake
Orange and almond cake is best kept refrigerated in an airtight container. The cake will keep happily for a week.
Can I Freeze Orange And Almond Cake
Yes you can and it freezes beautifully. Wrap the whole cake or slices in cling film then cover tightly with tin foil. Freeze for up to 3 months. Remove cake from freezer and either thaw in the refrigerator, or leave on the kitchen bench.
Watch How To Make Orange and Almond Cake
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Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Moist Orange and Almond Cake in the reviews below.
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
- 1/4 cup orange marmalade
- 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
- 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
- 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.
- add the slivered almonds (optional - if using) and either pulse once or twice with the food processor or stir until just combined
- pour mixture into springform pan
- bake on middle shelf for 45-50 minutes or until a skewer comes away clean - see notes below
- 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
- glaze the top of the cake with orange marmalade mixed with a little water or orange juice just to thin it out - optional
- transfer cake to a serving plate
- serve and enjoy! - see notes
- cook time can vary slightly depending on the size of your oranges - so take the cook time as a guide only
- use the whole orange, peel and fruit
- you don't need a food processor, anything that can blend the whole oranges into a puree will do and the rest can be finished with a hand mixer
- slivered almonds are optional. We love the texture that they bring, but please feel free to leave them out
- we like to serve this cake with a dollop of whipped cream and a drizzle of orange marmalade that has been mixed with a little fresh orange juice or water to thin it down
Amount Per Serving Calories 66Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 93mgSodium 101mgCarbohydrates 8gFiber 1gSugar 6gProtein 3g
Nutritional information provided here is only intended as a guide.
Finally, we caught Cooper in the act of digging a hole……at last!