Orange Almond Cake Recipe

Overview

This orange almond cake is moist, fragrant, and tender, with a delicate crumb and bright citrus flavor. The recipe uses whole simmered oranges, almond flour, eggs, and sugar, so there is no wheat flour in the batter.

The cake is easy to prepare but benefits from patience: simmer the oranges until completely soft, cool them before blending, and let the baked cake cool fully before slicing. Serve it plain, with lightly whipped cream, or with thick yogurt and fresh orange segments.

Ingredients

• 2 medium seedless oranges, about 350–400 g total
• 4 large eggs, at room temperature
• 200 g granulated sugar
• 250 g fine almond flour
• 1½ teaspoons baking powder
• ¼ teaspoon fine salt
• 1 teaspoon vanilla extract
• Butter or neutral oil, for greasing the pan
• 1 tablespoon almond flour, for dusting the pan
• Powdered sugar, optional, for serving

How to make it

1. Prepare the oranges. Scrub the oranges well and place them in a saucepan. Cover with cold water, bring to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 45–60 minutes, turning the oranges once or twice, until a knife slides through the peel and flesh with almost no resistance.

2. Cool and puree the fruit. Drain the oranges and leave them until cool enough to handle. Cut them open and remove any seeds. Blend the oranges, including the softened peel, in a food processor until mostly smooth. A little texture is fine. Measure out 300 g of orange puree; if you have more, reserve the excess for another use. Let the puree cool to room temperature before continuing.

3. Prepare the pan and oven. Heat the oven to 170°C conventional or 160°C fan. Grease a 23 cm round springform pan, line the base with baking paper, then dust the sides with the tablespoon of almond flour. Tap out the excess.

4. Whip the eggs and sugar. Beat the eggs and sugar in a large bowl with an electric mixer for 3–4 minutes, until pale, thicker, and slightly expanded. The mixture does not need to form stiff peaks, but the beaters should leave a faint trail for a few seconds.

5. Finish the batter. Add the cooled orange puree and vanilla to the egg mixture and beat briefly to combine. Add the almond flour, baking powder, and salt. Fold with a spatula just until no dry patches remain. Do not keep mixing once the batter is smooth.

6. Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, rotating the pan after 35 minutes if your oven browns unevenly. The cake is ready when the center feels set and springs back lightly, the top is deep golden, and a skewer inserted in the middle comes out with a few moist crumbs rather than wet batter.

7. Cool before slicing. Leave the cake in the pan for 20 minutes, then run a thin knife around the edge and remove the sides. Transfer it to a rack and cool completely. Dust with powdered sugar just before serving, if desired.

Expert tips

• Use thin-skinned, sweet oranges when possible. Very thick or strongly bitter peel can make the cake taste harsh.
• The oranges must be fully tender before blending. If the peel still feels chewy or resists a knife, simmer them for another 10–15 minutes.
• Almond flour and almond meal both work. Fine almond flour gives a more even, delicate crumb; almond meal makes the cake slightly more textured.
• If the top browns before the center is set, loosely cover the pan with foil for the remaining baking time.
• If the cake sinks slightly in the center, it was probably underbaked or cooled too quickly. It will still taste good, but bake until the middle feels set rather than relying only on the timer.
• For a less sweet finish, serve the cake with unsweetened whipped cream or plain Greek-style yogurt instead of adding extra icing.

Serving and storage

Serve the cake at room temperature in wedges. It pairs well with lightly whipped cream, plain yogurt, toasted sliced almonds, or fresh orange segments.

Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring refrigerated slices to room temperature before serving for the softest texture. The cake can also be wrapped tightly and frozen for up to 2 months; thaw it overnight in the refrigerator, then let it stand at room temperature before slicing.

Frequently asked questions

Can I make this orange almond cake without a food processor?

Yes. Finely chop the cooled cooked oranges with a sharp knife, then mash them as smooth as possible with a fork or potato masher. A little orange texture in the batter is fine, but remove all seeds first.

Why is my orange almond cake bitter?

The bitterness usually comes from unusually thick or bitter orange peel, or from using oranges that were not simmered until completely soft. Use sweet thin-skinned oranges and continue simmering until a knife passes easily through the peel.

Can I use almond meal instead of almond flour?

Yes. Almond meal gives the cake a slightly more rustic, textured crumb, while fine almond flour produces a smoother slice. Use the same weight of either ingredient.

How do I know when the cake is fully baked?

The center should feel set and spring back lightly when pressed. A skewer inserted in the center should come out with a few moist crumbs but no liquid batter. If the top is darkening too quickly, cover it loosely with foil and continue baking.