Orange & almond cake
This Orange & Almond Cake features a vibrant blend of zesty oranges and nutty ground almonds, creating a moist and gluten-free dessert. Perfect for celebrations or casual gatherings, it’s made by puréeing whole oranges and folding them into a sweet almond batter before baking.
Cook time 130 min
Prep time 155 min
Ingredients:
2 oranges5 eggs
1.50 cups sugar
2 cups almonds
1 tsp baking powder
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.
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.
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!
Orange & almond cake FAQ:
The cake should be baked for approximately 50-60 minutes at 350°F (175°C). Check for doneness by inserting a skewer into the center; it should come out clean when the cake is fully cooked.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Ground almonds are essential for this recipe; however, if you need a nut-free option, you can try using ground sunflower seeds or oat flour, but the texture and flavor may vary.
A 9-inch (23 cm) springform pan is recommended for this cake. Ensure it is greased and lined with parchment paper to facilitate easy removal.
The cake is done when a skewer or toothpick inserted into the center comes out clean. Additionally, the top should be golden brown and the cake should spring back when gently pressed.
Cooking 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.
Nutrition Facts
8 ServingsCalories 390kcal
Protein 11g
Carbohydrates 50g
Fiber 4.65g
Sugar 44g
Fat 18g
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