Orange and Almond Cake

orange and almond cake

Orange and almond cake is very moreish, moist, nutty and very orangy. It is a cake that we feel should be in every cooks repertoire, if you haven’t come cross this famous cake till now you’re in for a real treat. Gluten and dairy free too, it ticks a lot of boxes.

Egyptian born Claudia Roden first brought this orange and almond cake to light 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.

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 cake!

Almond meal

orange and almond cake batter in a glass bowl with ground almonds about to be mixed in
fold almond meal through the batter

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.

How to serve

We love to serve an orange marmalade with this cake. Put 1 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!

orange and almond cake with a slice served on a white plate and the cake in the background on a cake standdelish!

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.

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Orange and Almond Cake


  • Author: Recipe Winners, recipe by Claudia Roden
  • Prep Time: 10 minutes, plus orange boiling and cooling time of about an hour
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 - 12 serves

Description

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.


Ingredients

  • 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
  • 50 g (2 ounces) slivered almonds, optional – see notes
  • 50 g (2 ounces) flaked almonds, optional – see notes
  • 2 tablespoon orange marmalade, optional – see notes
  • 1 tablespoon orange juice or water

Instructions

  • 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 – see notes
  • 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 – see notes
  • 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.( Our food processor was too small for the whole cake which is why you see us adding ingredients into a bowl. LOL)
  • remove lid of processor and stir through slivered  almonds (optional)
  • pour mixture into springform pan
  • bake on middle shelf for 45-50 minutes or until a skewer comes away clean
  • 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
  • brush cake with marmalade jam warmed and thinned with a little orange juice or water  ( thin to consistency that allow for easy application of jam to cake) and sprinkle with toasted almonds (optional)
  • transfer cake to a serving plate
  • serve and enjoy! – see notes

Notes

  • after boiling cut oranges into quarters and remove any pips
  • use the whole orange, peel and fruit
  • you’ll need a large food processor bowl for this cake. In the video our food pro was not large enough so we had to finish the recipe in a bowl
  • slivered almonds are optional. We love the texture that they bring but please feel free to leave them out
  • flaked almonds and orange marmalade are optional, but again we like how the cake presents with them
  • cake freezes extremely well
  • we like to serve this cake with orange marmalade that has been mixed with a little fresh orange juice or water to thin it down
  • Category: cakes and desserts
  • Method: baking
  • Cuisine: Jewish

Keywords: orange and almond cake

Cooper

 

 

golden retriever called Cooper under a tree in a large hole that he has dug

Caught Cooper in the act of digging a hole, at last!

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4 comments

  1. So, I’m planning to make this one this week. Only issue is that I don’t have a food processor, just a nutri-bullet. I’m planning to use the nutri-bullet to process the oranges and use my hand-mixer for everything else. Do you think that will work okay? I assume because it’s gluten-free I don’t have to worry about over/under mixing, based on what I have learned from binging Bake Off in quarantine.

    1. Avatar Recipe Winners says:

      Hi Emma, basically the oranges need to be whizzed up to a puree and then added to the other ingredients. So yes, we feel you can successfully make this cake with the equipment you have. Let us know how you go when you make this delicious cake. Regards, Jo and Jen

      1. I made this last week and it turned out amazing! It was even better the next day onwards. Using the nutri-bullet to puree the oranges worked perfectly. I used a hand-mixer for the eggs & sugar, then folded in the almond meal with a spatula.
        One thing I noticed: in the ingredients you have “baking powder” but in the instructions is “bicarb soda”. I went with bicarb soda so hopefully that’s what you meant!

        1. Avatar Recipe Winners says:

          Emma, Emma, Emma…….. think we need to adopt you as our proof reader :), the recipe should have called for baking powder. So sorry for the confusion and thank you for the wonderful review and rating. Jo an Jen
          PS Love what you’ve done with your hair!

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