Orange & almond cake
Indulge in the delightful flavors of this Orange & Almond Cake! Made with fresh oranges, eggs, sugar, and ground almonds, this gluten-free dessert is perfectly moist, fragrant, and easy to bake. Ideal for any occasion, savor the unique blend of citrus and nutty sweetness in every bite.
- 30 Jan 2025
- Cook time 130 min
- Prep time 155 min
- 8 Servings
- 5 Ingredients
This delightful Orange & Almond Cake is a moist and flavorful dessert that's naturally gluten-free. Combining the zesty freshness of whole oranges with the nutty richness of ground almonds, this cake is perfect for any occasion. Whether you're baking for a family gathering or just craving a delicious treat, this recipe is sure to impress.
Ingredients:
Instructions:
- Wash the oranges thoroughly to remove any wax or residues.
- Place the whole oranges (with the peel on) in a pot of water. Bring the water to a boil, then reduce to a simmer and cook the oranges for about 1-2 hours or until they become very soft. Ensure they are always covered with water.
- Once soft, drain the oranges and allow them to cool.
- Cut the cooled oranges into quarters. Remove any seeds and puree the whole oranges (peel included) in a food processor or blender until smooth.
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until the mixture becomes pale and frothy.
- Add the orange puree to the egg and sugar mixture, and mix well to combine.
- In a separate bowl, combine the ground almonds and baking powder.
- Gently fold the almond mixture into the wet ingredients, mixing just until everything is well combined. Be careful not to overmix.
- Pour the batter into the prepared springform pan, smoothing out the top with a spatula.
- Bake in the preheated oven for around 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top starts to brown too quickly, you can cover it loosely with a piece of aluminum foil.
- Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can remove it from the springform pan. Optionally, dust with powdered sugar or garnish with orange zest.
- Serve slices plain or with a dollop of whipped cream or a drizzle of honey, if desired.
Tips:
- Ensure the oranges are thoroughly washed before boiling to remove any wax or pesticide residues.
- Boiling the oranges for a full 2 hours may seem long but it's essential to soften them and reduce bitterness.
- If you prefer a less chunky texture, process the boiled oranges to a smoother consistency before adding to the batter.
- Allow the cake to cool completely in the pan to ensure that it sets well and is easier to slice.
- Store the cake in an airtight container in the refrigerator for up to a week; its flavors will continue to develop over time.
- For a decorative touch, sprinkle with powdered sugar or garnish with orange zest before serving.
Enjoy your homemade Orange & Almond Cake fresh out of the oven, or let it sit overnight for even more developed flavors. Serve it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. This cake is not just a dessert; it's a versatile treat that pairs beautifully with a cup of coffee or tea. Share it with loved ones and relish the compliments that are sure to follow!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 390kcal | 19% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 4.65g | 12% |
| Sugar 44g | 42% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.15g | 7% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 120mg | 22% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.49mg | 38% |
| Vitamin B3 1.19mg | 7% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 20mg | 22% |
| Vitamin E 8mg | 54% |
| Vitamin K 0.09ug | 0% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.33mg | 37% |
| Iron, Fe 1.76mg | 16% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 330mg | 10% |
| Selenium, Se 11ug | 21% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 1.35mg | 12% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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