This Orange Almond Cake is a gluten-free dessert that boasts a rich, moist texture and vibrant citrus flavour. Made with whole oranges and almond meal, it offers a delightful combination of nutty and fruity tastes. Perfect for those looking for a simple yet satisfying cake, this recipe is easy to follow and yields a delicious result.
This is the perfect desert recipe for when you want zero fuss. You'll love how easy it is to just blend all the ingredients, transfer to a tin and bake. So good!
Looking for other sweet treats? You'll love my No Bake Fudge Brownies and my Gluten Free Sticky Date Pudding
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Why you need to make this Orange Almond Cake
- Gluten-Free: Ideal for those with gluten sensitivities or anyone looking for a gluten-free dessert option.
- Simple Ingredients: Made with basic pantry staples, this cake is easy to prepare without the need for special ingredients.
- Moist and Flavourful: The combination of whole oranges and almond meal creates a cake that is both moist and packed with flavour.
Ingredients
- Oranges: Provide natural sweetness and a vibrant citrus flavour, while keeping the cake moist.
- Eggs: Add structure and richness, helping to bind the ingredients together.
- Caster sugar: Sweetens the cake without overpowering the natural flavours of the oranges and almonds.
- Almond meal: Gives the cake a moist, dense texture and a nutty taste, while being gluten-free.
- Baking powder: Helps the cake rise, ensuring it is light and fluffy.
- Almond flakes: Add a crunchy texture on top, enhancing the overall eating experience.
- Icing sugar: Used for dusting, it adds a touch of sweetness and a decorative finish.
See recipe card for quantities.
Instructions
Boil the oranges
Blend the oranges, then add the eggs and sugar and blend, then add the almond meal and baking powder and blend
Transfer to a cake tin and bake
Top off with almond flakes, icing sugar and some extra orange zest
Hint: Keep an eye on the cake while it bakes. If the top browns too quickly, cover it with foil to prevent burning while the inside finishes cooking.
Storage
Store the Orange Almond Cake in an airtight container. It will keep well at room temperature for up to three days. For longer storage, place the cake in the refrigerator, where it can last for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
FAQ
- Can I use a different type of nut meal? Yes, you can use hazelnut or cashew meal as an alternative to almond meal.
- How should I store the cake? Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
- Can I make this cake dairy-free? Yes, simply use dairy-free butter or a neutral oil to grease the cake tin instead of butter.
Related
Looking for other recipes like this? Try these:
Orange Almond Cake Gluten Free
Equipment
- cake tin
- baking paper
- foil
- food processor or blender
Ingredients
- 2 oranges about 400g total
- 5 eggs
- 200 g caster sugar
- 230 g almond meal
- 1 ½ tsp baking powder
- ¼ cup almond flakes
- 1 tablespoon icing sugar
Instructions
- Preheat oven to 170C and line a cake tin with butter and baking paper.
- Poke holes in the oranges and boil for 10 minutes. I boiled them in the microwave by adding them to a bowl, filling it up with water and microwaving for 10 minutes. Once the oranges are soft, remove them from the water and cut up into chunks. Remove any seeds and if you want them to cool down quickly place them in the fridge.
- Once the oranges are cooled (a little warm is okay), add them to a blender or food processor and blend into a smooth consistency.
- Add the eggs and sugar to the blender/food processor and blend for further 30 - 60 seconds then add the almond meal and baking powder and blend for another 30 seconds.
- Pour the mixture into the cake tin and bake for 45 - 55 minutes. Check half way through to make sure the top isn't getting too brown. You may need to cover it with some foil half way through to ensure the top doesn't burn whilst the middle of the cake continues to cook. It is ready when a skewer comes out clean.
- Allow the cake to cool then top off with the almond flakes and some dusted sugar and enjoy!
Karyna
Great and easy recipe, very moist and good cake. Everyone loved it.
I wonder if there is any room for modifications, like adding some cherries from a compote, or some amaretto? Im not good at baking usually so i dont know if its even a good idea.
SYN
hi there !! thank you for sharing this recipe - this is my favourite cake !!
I would like to make it vegan . Could you please assist with an egg substitute ?
Sarah
I always wanted to make this cake when I was vegan but could never figure out how to replace the eggs since they make up such a big portion of this recipe. I'm not sure sorry!
camille Gaudreault
je l'essaie demain !
j'adore ton travail ! merci