Zesty Orange Almond Cake

I was skeptical the first time someone told me to boil whole oranges for a cake. It sounded odd, almost wasteful, but curiosity got the better of me on a quiet Sunday afternoon. The kitchen filled with the most incredible citrus steam, and when I blended those soft, fragrant oranges—peel and all—into a golden purée, I knew I was onto something special.

I made this cake for a small dinner party once, and a friend who usually skips dessert had two slices. She kept asking what made it so fragrant, and when I told her I boiled the oranges whole, she laughed and said it sounded like kitchen witchcraft. That moment, watching her scrape the last crumbs off her plate, reminded me why I love recipes that surprise people.

Ingredients

• 2 large oranges (preferably organic): Organic oranges have thinner, less waxy peels, which blend smoother and taste cleaner. Scrub them well before boiling.
• 200 g ground almonds (almond meal): This is your flour substitute and gives the cake its rich, nutty backbone. Dont skip it or swap it for regular flour.
• 200 g caster sugar: Caster sugar dissolves easily into the eggs, creating that airy, cloud-like texture when you whisk.
• 6 large eggs: They provide structure and moisture. Let them come to room temperature for better volume.
• 1 tsp baking powder (gluten-free if necessary): A small amount lifts the batter just enough without making it cakey or dry.
• Pinch of salt: It balances the sweetness and deepens the orange flavor in a way you wont expect.
• Icing sugar, for dusting: A light snowfall of icing sugar makes it look bakery-perfect.
• Orange zest curls or slivered almonds: Optional, but they add a lovely finishing touch and a bit of crunch.

Instructions

Prep Your Tin:

Preheat your oven to 180°C (350°F) and grease a 23 cm springform tin, then line the bottom with parchment paper. This step saves you from heartbreak later when the cake refuses to come out cleanly.

Boil the Oranges:

Place the whole, unpeeled oranges in a saucepan, cover them with cold water, and bring to a boil. Lower the heat and let them simmer gently for 1 hour until theyre completely soft and almost translucent.

Blend the Oranges:

Drain the oranges and let them cool enough to handle, then cut them in half and pick out any seeds. Toss everything—peel, pith, flesh—into a blender and blitz until smooth and glossy.

Whisk the Eggs and Sugar:

In a large bowl, whisk the eggs and caster sugar together until the mixture is pale, thick, and almost doubled in volume. This takes a few minutes but its worth it for the texture.

Fold It All Together:

Gently fold the orange purée, ground almonds, baking powder, and salt into the egg mixture. Use a spatula and a light hand to keep as much air in the batter as possible.

Bake Until Golden:

Pour the batter into your prepared tin, smooth the top, and bake for 45 to 50 minutes. If the top starts browning too fast, loosely cover it with foil halfway through.

Cool and Serve:

Let the cake cool in the tin for 10 minutes, then release it onto a wire rack. Dust with icing sugar and top with orange zest or almonds before slicing.

Bookmark

There was an afternoon when I served this cake with a dollop of thick Greek yogurt, and the contrast between the tangy cream and the sweet, citrusy crumb was so good it became my go-to pairing. My sister still asks for it every time she visits, and Ive learned to always make extra because it disappears fast.

How to Store It

This cake actually gets better after a day or two as the flavors meld and the crumb softens even more. Keep it in an airtight container at room temperature for up to four days, or refrigerate it if your kitchen is warm. I sometimes wrap individual slices in parchment and freeze them for a quick treat later.

Flavor Variations

Blood oranges make this cake dramatically beautiful with their deep ruby hue and slightly berry-like flavor. You can also add a tablespoon of orange blossom water to the batter for a floral note, or fold in a handful of dark chocolate chips if youre feeling indulgent. I once stirred in some cardamom and it tasted like something from a spice market.

Serving Suggestions

This cake shines on its own, but it also loves company. A spoonful of lightly whipped cream, a scoop of vanilla ice cream, or even a drizzle of honey all work beautifully. I like to serve it with hot mint tea in the afternoon or as a centerpiece dessert after a simple roast dinner.

• Sprinkle slivered almonds on top before baking for extra crunch and visual appeal.
• Serve with a side of Greek yogurt mixed with a touch of honey and lemon zest.
• Let it cool completely before dusting with icing sugar so it doesnt melt into the cake.

Bookmark

Every time I pull this cake from the oven, the kitchen smells like sunshine trapped in almond clouds. Its become one of those recipes I make without thinking, and it never fails to make people smile.

Recipe FAQs

→ How do I prepare the oranges for this cake?

Simmer whole, unpeeled oranges in boiling water for one hour, drain, cool, then blend them into a smooth purée removing seeds before mixing into the batter.

→ Can I use blood oranges instead of regular oranges?

Yes, blood oranges add a deeper color and a slightly richer citrus flavor to enhance both appearance and taste.

→ What makes this cake naturally gluten-free?

The use of ground almonds instead of flour and gluten-free baking powder ensures this cake remains free from gluten while staying moist and flavorful.

→ How should I store the cake to maintain freshness?

Store in an airtight container at room temperature; it stays moist for several days without drying out.

→ Are there any suggested toppings or accompaniments?

Dust with icing sugar and garnish with orange zest curls or slivered almonds. Serving with Greek yogurt or whipped cream complements the flavors well.