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Orange Almond Cake
Orange Almond Cake

Orange Almond Cake

In the dead of winter (or what passes for it in California), nothing brings the sunshine back more than citrus. As a winter treat, Steve created this delicious cake for oranges or a mix of orange with other citrus. It's reminiscent of Middle Eastern or northern African recipes. It can be iced (we used a simple cream cheese icing), glazed with either a cooked juice/sugar syrup or marmalade, dollopped with whipped cream, or sprinkled with chopped nuts or powdered sugar—or some combination of all.
Yes, you read the recipe correctly: use WHOLE fruit. After all, some of the most intense aroma is in the rind, and boiling removes the intense bitterness of the white pith, leaving a pleasant "edge"—almost like the flavor of an Italian aperitivo. Depending on your combination of citrus you may want to adjust the amount of sugar you use; tangerines or blood oranges may require more than a typical navel orange. If seeds are present, remember to remove them before processing the fruit after boiling.
This cake pairs beautifully with Urban Legend's Aglow, an orange dessert wine. There's a bit of that edge with it, too—it's not too sweet and has notes of baking spice from fermenting the grapes with the skins and seeds (just like a red) rather than just fermenting juice.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: Mediterranean
Keyword: gluten free
Servings: 12

Equipment

  • saucepan
  • Oven
  • 10" springform pan or other comparably sized cake pan
  • baker's parchment
  • food processor with standard blade

Ingredients

  • 3 oranges, washed
  • 4 eggs, large
  • 1/2 cup olive oil extra virgin
  • 3/4 cup sugar
  • 2-1/2 cups almond flour blanched, finely ground
  • 1/2 tsp salt
  • 2 tsp baking powder
  • Icing, citrus glaze, marmalade, powdered sugar, berries, chopped toasted nuts, or whipped cream optional; to finish

Instructions

  • Place cleaned oranges in a saucepan and add water to cover. Bring to a boil, then reduce heat and simmer for 1 hour.
  • Drain oranges and cool.
  • If the oranges are seeded, quarter and remove all seeds.
  • Oil the cake pan and line the bottom with oiled baking parchment. Set aside.
  • Place the oranges in the food processor and process until you have an evenly blended paste.
  • Add the eggs and oil to the paste and process until smooth.
  • Add the sugar to the orange mixture and process until mixed well.
  • In a separate bowl, whisk together the almond flour, salt, and baking power until thoroughly blended.
  • Add the almond flour mixture to the orange paste and process to mix, stopping the processor and scraping the bowl once.
  • Taste the blend and adjust sugar if necessary. Batter will be thick.
  • Transfer the batter to the prepared cake pan. Bake at 350 degrees for 50 minutes. Cake will not rise a great deal.
  • Test with a toothpick and bake for an additional 5-10 minutes if not fully set.
  • Cool cake on a cooling rack. Remove springform pan sides and ice, glaze, top, or sprinkle to finish.

The Pairings

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