Orange and Almond Cake is moreish, moist, nutty and very orangy. 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.
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.
At a Glance This Is What You Need To Make Orange and Almond Cake
Slivered Almonds (optional)
Flaked Almonds (optional)
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!
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.
We Use The Whole Orange, So Let’s Get Started
Almond Meal / Almond Flour
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.
Finish The Batter And Bake That Cake!
How to Serve
We love to serve an orange marmalade with this cake. Put 14 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
- 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!