Zesty Orange Almond Cake (Print Version)

A fragrant, moist cake blending fresh orange and nutty almonds, naturally gluten-free and ideal for sharing.

# What You'll Need:

→ Citrus

01 - 2 large oranges, preferably organic

→ Cake Batter

02 - 7 oz ground almonds (almond meal)
03 - 7 oz caster sugar
04 - 6 large eggs
05 - 1 tsp gluten-free baking powder
06 - Pinch of salt

→ Garnish (optional)

07 - Icing sugar, for dusting
08 - Orange zest curls or slivered almonds

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and line a 9-inch springform cake tin with parchment paper.
02 - Wash the oranges and place them whole, unpeeled, into a saucepan. Cover with cold water, bring to a boil, then simmer for 1 hour. Drain and let cool.
03 - Once cooled, halve the oranges, remove seeds, and blend whole (including peel) into a smooth purée.
04 - In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
05 - Gently fold the orange purée, ground almonds, baking powder, and salt into the egg mixture until just combined.
06 - Pour the batter into the prepared tin and smooth the surface.
07 - Bake for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
08 - Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Dust with icing sugar and garnish with orange zest curls or slivered almonds as preferred before serving.

# Expert Tips:

01 -
  • The entire orange gets used, so every bite is packed with intense, natural citrus flavor without any bitterness.
  • Its naturally gluten-free and stays moist for days, which means less stress and more享受.
  • The almond base gives it a tender, almost fudgy crumb that feels indulgent but isnt overly sweet.
  • It looks impressive but comes together with pantry staples and minimal fuss.
02 -
  • Dont skip boiling the oranges for the full hour. I tried rushing it once at 40 minutes, and the peel was still tough and bitter in the final cake.
  • Make sure to remove every single seed before blending, or youll end up with little bitter specks throughout.
  • If your cake starts to dome or crack on top, dont panic. It happens with almond-based cakes and tastes just as incredible.
03 -
  • Use a springform tin with a tight seal. Ive had batter leak out of a loose one, and it made a mess of my oven.
  • If you dont have a blender, a food processor works just as well. Just pulse until the mixture is completely smooth with no chunks.
  • Test for doneness with a skewer, but remember this cake stays quite moist. A few crumbs clinging to the skewer is perfect.

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