This orange almond cake recipe is my go-to when I want a dessert that looks impressive but takes hardly any effort.
It is made with whole oranges, peel and all, simmered until soft and blended into a fragrant, golden batter.
The first time I read about a cake made with boiled oranges, I was convinced it had to be a typo. Then I baked one, and I have been making it ever since.
There is no wheat flour and no butter here, just eggs, sugar, ground almonds, and plenty of bright citrus.
The crumb turns out moist, tender, and just a little custardy in the center.
This style of cake has deep roots in Middle Eastern and Sephardic baking, where almonds and citrus have been paired for generations.
It is a lovely choice for holidays, dinner parties, and quiet weekend afternoons with a cup of tea.
The cake is naturally gluten-free, and it comes together in minutes once the oranges are soft.
If you love baking with citrus as much as I do, my orange scones are another easy favorite for a lighter treat.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 2 hours (1 hour simmering, 1 hour baking) |
| Total Time | 2 hours 25 minutes, plus cooling |
| Servings | 12 slices (one 9-inch cake) |
| Difficulty Level | Easy |
Why You’ll Love This Orange Almond Cake Recipe
This cake wins people over with the very first slice. Here are the reasons it keeps landing on my table again and again.
- Big citrus flavor: Using the whole orange, peel included, gives a deep, sweet, slightly tangy orange taste that juice or zest alone cannot match.
- Naturally gluten-free: Almond flour replaces wheat flour, so the cake is tender and rich without any gluten-containing flour.
- Incredibly moist: The orange puree and ground almonds keep the crumb soft for days.
- Simple to mix: A food processor does the hard work, and the batter needs only a whisk and a spatula.
- Make-ahead friendly: The flavor deepens overnight, so it is perfect for entertaining.
- Budget friendly: Oranges, eggs, sugar, and almond flour are everyday ingredients that make something special.
You might also enjoy: Orange Poppy Seed Bars
Ingredients
You only need a handful of simple ingredients for this cake, and the orange does most of the flavor work.
Almond flour is the backbone, and I also love using it in my almond flour pie crust when I want another gluten-free dessert.
- 2 medium navel oranges, about 14 to 16 ounces (400 to 450 g) total, scrubbed well
- Water, for simmering the oranges
- 6 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- 2 1/2 cups (250 g) super-fine blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 cup (25 g) sliced almonds, for the topping
- Butter or nonstick cooking spray, for greasing the pan
- Powdered sugar, for dusting
Kitchen Equipment Needed
Nothing here is fancy, but a springform pan and a food processor make the whole process much smoother.
Most of the rest is probably already in your kitchen.
- 9-inch springform pan
- Large stockpot with a lid
- Food processor or high-powered blender
- Digital kitchen scale
- Parchment paper
- Wire cooling rack
- Fine mesh sieve, for dusting the powdered sugar
- Slotted spoon, cutting board, and sharp knife
- Large mixing bowl and medium mixing bowl
- Whisk and rubber spatula
- Measuring cups and measuring spoons
- Aluminum foil
- Wooden toothpick or cake tester
Read Also: Chiffon Cake Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of baking in my own kitchen.
None of them are required, but each one makes this cake a little easier or a little better.
1. Nordic Ware Leakproof Springform Pan
This batter is loose and pourable, so a pan that seals tightly keeps everything exactly where it belongs.
The sides release cleanly, which protects the delicate edges of the cake.
I also bake my key lime cheesecake in a pan like this, so it earns its spot on the shelf.
2. Bob’s Red Mill Super-Fine Almond Flour
Super-fine blanched almond flour gives the smoothest crumb and the most tender texture.
Coarser almond meal works too, but the cake turns out denser and a bit more rustic. This is the one I reach for every time.
3. Cuisinart 14-Cup Food Processor
Blitzing the boiled oranges takes about a minute in a food processor, and it breaks the peel down completely.
The wide bowl makes it easy to scrape the sides and get a smooth, even puree.
4. OXO Good Grips Stainless Steel Food Scale
Almond flour packs down easily, so measuring it by cups can be inconsistent.
Weighing out 250 grams guarantees the right batter thickness, and the cake bakes evenly as a result.
5. Nielsen-Massey Pure Almond Extract
Just half a teaspoon deepens the almond flavor and makes the orange taste even brighter.
A good pure extract tastes rounder and far less harsh than imitation versions.
Step-by-Step Instructions: How to Make Orange Almond Cake
Read through all the steps once before you begin.
The oranges need time to simmer and cool, so start with those and keep the rest of your prep for while they cook.
1. Simmer the Oranges Until Very Soft
- Wash the 2 navel oranges well under warm running water, scrubbing the skins gently to remove any wax or residue.
- Place the whole oranges in a large stockpot and add enough water to cover them by about 2 inches.
- Bring the water to a boil over high heat, then reduce the heat to a steady, gentle simmer.
- Cover the pot with the lid. If the oranges keep bobbing to the surface, turn them over every 15 minutes so they cook evenly.
- Simmer for 60 minutes, until the skins are very soft and a knife slides into an orange with almost no resistance. Add a splash of hot water if the level drops too low.
2. Cool and Prepare the Oranges
- Lift the oranges out of the pot with a slotted spoon and set them on a plate.
- Let them cool for 20 to 30 minutes, until you can handle them comfortably.
- Place the oranges on a cutting board and cut each one into quarters with a sharp knife.
- Pick out every seed, and trim off the small, hard stem nub at the top of each orange.
- Keep all of the peel, pulp, and juice, since that is where the flavor lives.
3. Preheat the Oven and Prepare the Pan
- Position an oven rack in the center of the oven and preheat to 350°F (175°C).
- Grease the inside of the 9-inch springform pan with butter or nonstick cooking spray.
- Set the base of the pan on a sheet of parchment paper, trace around it, and cut out a circle just inside the line.
- Press the parchment circle into the bottom of the pan, then lightly grease the parchment as well.
- Close the springform ring securely and set the pan on your counter, ready for the batter.
4. Puree the Oranges
- Add the quartered oranges, including any juice from the cutting board, to the bowl of your food processor.
- Process for 1 to 2 minutes, stopping to scrape down the sides, until the mixture is a thick, mostly smooth puree.
- A few tiny flecks of peel are perfectly fine and look pretty in the finished cake.
- You should have about 1 3/4 cups of puree. Scrape it into a bowl and set it aside.
5. Whisk the Eggs and Sugar
- Crack the 6 room-temperature eggs into a large mixing bowl and add the 1 cup of granulated sugar.
- Whisk vigorously for 2 to 3 minutes, until the mixture looks pale, foamy, and slightly thickened.
- Whisk in the 1 teaspoon of vanilla extract and the 1/2 teaspoon of almond extract until fully blended.
6. Mix the Dry Ingredients
- In a medium bowl, add the 2 1/2 cups (250 g) of almond flour, the 1 teaspoon of baking powder, and the 1/4 teaspoon of salt.
- Whisk everything together for about 30 seconds so the baking powder and salt are evenly spread through the almond flour.
- Use the back of a spoon to break up any clumps, since almond flour can stick together.
7. Combine the Batter
- Pour the orange puree into the egg and sugar mixture and whisk until the color is even.
- Add the almond flour mixture in two additions, folding gently with a rubber spatula after each one.
- Stop mixing as soon as no dry streaks remain. The batter will be loose and pourable, a little like thick pancake batter.
8. Fill the Pan and Add the Topping
- Pour the batter into the prepared springform pan and tilt the pan gently so it settles into an even layer.
- Smooth the surface with the back of your spatula.
- Scatter the 1/4 cup of sliced almonds evenly over the top.
9. Bake the Cake
- Place the pan on the center rack and bake for 30 minutes.
- Loosely tent the top with a sheet of aluminum foil to stop the almonds and surface from browning too quickly.
- Bake for another 25 to 35 minutes, for a total of 55 to 65 minutes, until the top is set and deep golden.
- Insert a toothpick into the center. It should come out clean or with just a few moist crumbs clinging to it.
- If the toothpick comes out with wet batter, bake for 5 more minutes and test again.
10. Cool and Release the Cake
- Set the pan on a wire cooling rack and let the cake cool in the pan for 30 minutes.
- Run a thin knife around the inside edge, then open the springform ring slowly and lift it away.
- Let the cake cool completely on the rack, about 1 to 2 hours. The center may settle slightly as it cools, and that is completely normal.
11. Dust and Serve
- Spoon a few tablespoons of powdered sugar into a fine mesh sieve and tap it gently over the top of the cake.
- Slide the cake onto a serving plate, peeling away the parchment as you go.
- Cut into 12 slices with a sharp knife, wiping the blade clean between cuts for neat edges.
Another favorite: Tres Leches Cake
Tips for The Best Orange Almond Cake
A few small habits make this cake turn out perfectly every time.
The foil trick is handy for any cake that browns quickly, just like it is for my cinnamon apple cake.
- Choose thin-skinned oranges: Navel or Cara Cara oranges have less bitter pith, so the cake tastes sweet and mellow instead of sharp.
- Simmer until truly soft: Undercooked peel can taste bitter, so give the oranges the full hour and test them with a knife.
- Use room-temperature eggs: They whisk up with more volume, which gives the cake a lighter texture.
- Weigh the almond flour: Measuring by weight keeps the batter at the right consistency from one bake to the next.
- Tent with foil: Covering the cake halfway through protects the almonds and keeps the top from over-browning.
- Check your oven temperature: An oven thermometer takes the guesswork out of a long bake.
- Let it cool completely: Patience gives you cleaner slices and a deeper orange flavor.
Serving Suggestions
This cake is lovely at room temperature or slightly warm.
It is elegant enough for a dinner party and simple enough for a weekday treat.
- Add a dollop of lightly sweetened whipped cream or mascarpone on the side.
- Spoon over plain Greek yogurt with a drizzle of honey for a lighter finish.
- Top with fresh berries or peeled orange segments for a pop of color.
- Serve with a scoop of vanilla ice cream for a warm-meets-cold contrast.
- Pair a slice with hot tea or coffee for a cozy afternoon break.
For a refreshing sip alongside your slice, try: Classic Lemon Iced Tea
Variations of Orange Almond Cake
Once you have the base recipe down, this cake is easy to customize.
For a retro citrus twist, my Harvey Wallbanger cake is another orange-forward cake worth baking.
- Chocolate orange: Whisk 2 tablespoons of unsweetened cocoa powder into the almond flour for a rich, dessert-style twist.
- Blood orange or Cara Cara: Use the same weight of either variety for a slightly different color and flavor.
- Orange glaze: Whisk 1 cup of powdered sugar with 2 to 3 tablespoons of fresh orange juice and drizzle it over the cooled cake.
- Warm spice: Add 1/2 teaspoon of ground cardamom or cinnamon to the dry ingredients for a nod to traditional Middle Eastern flavors.
- Honey-sweetened: Replace up to half of the sugar with honey for a deeper, more floral sweetness.
- Mini cakes or cupcakes: Divide the batter among lined muffin cups and bake for 25 to 30 minutes.
Storage and Reheating
This cake stays moist for days, and many people say it tastes even better on day two.
Keep it covered so the surface does not dry out.
- Room temperature: Cover loosely and keep for up to 1 day.
- Refrigerator: Store in an airtight cake container for up to 5 days, since the cake is very moist.
- Freezer: Wrap individual slices tightly in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm a slice in the microwave for 15 to 20 seconds, or heat it in a 300°F (150°C) oven for about 10 minutes, loosely covered.
- Finishing touch: Dust with fresh powdered sugar just before serving, since it dissolves into the cake in storage.
Read Also: German Applesauce Cake Recipe
Nutritional Facts
These numbers are estimates for one slice, based on a cake cut into 12 pieces.
Exact values will vary with the size of your oranges and the brands you use.
- Calories: about 260
- Total fat: about 15 g
- Saturated fat: about 1.8 g
- Carbohydrates: about 25 g
- Fiber: about 3 g
- Sugar: about 20 g
- Protein: about 8 g
- Sodium: about 115 mg
- Cholesterol: about 93 mg
For a lighter morning option, try: Cranberry Orange Overnight Oats
Health Benefits of Key Ingredients
This is still a dessert, but its main ingredients bring some real nutritional perks.
Almonds also star in my almond joy overnight oats, which are another tasty way to enjoy them.
- Almond flour: Almonds provide healthy monounsaturated fats, protein, fiber, vitamin E, and magnesium.
- Whole oranges: Cooking the fruit with its peel keeps the fiber and gives you vitamin C and natural plant compounds called flavonoids.
- Eggs: They supply high-quality protein, choline, and vitamin B12, and they give the cake its structure.
- No wheat flour: The cake is naturally gluten-free, which is helpful for anyone who avoids gluten. Just check that your baking powder is labeled gluten-free.
FAQs About Orange Almond Cake
1. Why does my orange almond cake taste bitter?
Bitterness usually comes from thick pith or oranges that were not cooked long enough.
Choose thin-skinned navel oranges and simmer them until the peel is completely soft.
If you are very sensitive to bitterness, you can change the simmering water once halfway through.
2. Can I use almond meal instead of almond flour?
Yes, almond meal works well in this recipe. The texture will be a little denser and more rustic than it is with super-fine blanched almond flour.
Weigh it out at 250 grams so the batter stays at the right consistency.
3. Is this orange almond cake gluten-free?
The cake has no wheat flour, so it is naturally gluten-free.
Most baking powders are gluten-free, but check the label to be sure.
4. Can I use orange juice or zest instead of boiling whole oranges?
Not for this version, since the boiled whole orange is what gives the cake its moisture and signature flavor.
Juice and zest alone would change the texture and make the cake drier.
You can always add a teaspoon of fresh orange zest to the batter if you want an extra citrus boost.
5. Why is my cake soft or sunken in the middle?
This cake is naturally dense and moist, and a slight dip in the center as it cools is normal.
If the middle is truly wet, bake it for another 5 to 10 minutes with the foil on.
Also make sure your oven is at the right temperature, since a cool oven can leave the center underbaked.
Read Also: Gluten Free Pie Crust Recipe
Orange Almond Cake
Ingredients
- 2 medium navel oranges about 14 to 16 ounces (400 to 450 g) total, scrubbed well
- water for simmering the oranges
- 6 large eggs at room temperature
- 1 cup granulated sugar 200 g
- 2 1/2 cups super-fine blanched almond flour 250 g
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 cup sliced almonds 25 g, for the topping
- butter or nonstick cooking spray for greasing the pan
- powdered sugar for dusting
Equipment
- 9-inch springform pan
- Large stockpot with a lid
- Food processor or high-powered blender
- Parchment paper
- Wire cooling rack
- Fine-mesh sieve for dusting powdered sugar
- Slotted spoon
- Cutting board
- Sharp knife
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Aluminum foil
- Wooden toothpick or cake tester
Method
- Wash the oranges well under warm running water, scrubbing the skins gently to remove any wax or residue. Place the whole oranges in a large stockpot and add enough water to cover them by about 2 inches.
- Bring the water to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 60 minutes, turning the oranges every 15 minutes if they bob to the surface, until the skins are very soft and a knife slides in with almost no resistance.
- Lift the oranges out with a slotted spoon and let them cool on a plate for 20 to 30 minutes. Cut each orange into quarters, pick out every seed, and trim off the hard stem nub, keeping all the peel, pulp, and juice.
- Position an oven rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-inch springform pan, line the base with a parchment circle, grease the parchment, and close the ring securely.
- Add the quartered oranges and any juices to a food processor and process for 1 to 2 minutes, scraping down the sides, until you have a thick, mostly smooth puree. You should have about 1 3/4 cups.
- Crack the eggs into a large mixing bowl, add the sugar, and whisk vigorously for 2 to 3 minutes until pale, foamy, and slightly thickened. Whisk in the vanilla and almond extracts.
- In a medium bowl, whisk together the almond flour, baking powder, and salt for about 30 seconds, breaking up any clumps with the back of a spoon.
- Pour the orange puree into the egg mixture and whisk until the color is even. Add the almond flour mixture in two additions, folding gently with a spatula after each, until no dry streaks remain.
- Pour the batter into the prepared pan, smooth the surface, and scatter the sliced almonds evenly over the top.
- Bake for 30 minutes, then loosely tent the top with aluminum foil. Bake for another 25 to 35 minutes, for a total of 55 to 65 minutes, until the top is set and deep golden and a toothpick comes out clean.
- Cool the cake in the pan on a wire rack for 30 minutes. Run a thin knife around the edge, release the springform ring, and let the cake cool completely for 1 to 2 hours.
- Dust the top with powdered sugar through a fine mesh sieve, slide the cake onto a serving plate, and cut into 12 slices with a sharp knife, wiping the blade clean between cuts.
Nutrition
Notes
- Choose thin-skinned oranges: Navel or Cara Cara oranges have less bitter pith, so the cake tastes sweet and mellow instead of sharp.
- Simmer until truly soft: Undercooked peel can taste bitter, so give the oranges the full hour and test them with a knife.
- Use room-temperature eggs: They whisk up with more volume, which gives the cake a lighter texture.
- Weigh the almond flour: Measuring by weight (250 g) keeps the batter at the right consistency from one bake to the next.
- Tent with foil: Covering the cake halfway through protects the almonds and keeps the top from over-browning.
- Check your oven temperature: An oven thermometer takes the guesswork out of a long bake.
- Let it cool completely: Patience gives you cleaner slices and a deeper orange flavor.
- Storage: Keep covered at room temperature for up to 1 day, refrigerate in an airtight container for up to 5 days, or freeze individual slices wrapped tightly for up to 3 months.
- Reheating: Warm a slice in the microwave for 15 to 20 seconds, or in a 300°F (150°C) oven for about 10 minutes, loosely covered.
- Make-ahead friendly: The flavor deepens overnight, so it is perfect for entertaining. Dust with fresh powdered sugar just before serving.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This orange almond cake recipe proves that the simplest ingredients can make the most memorable desserts.
It is fragrant, moist, and so easy that you will want to keep it in your back pocket for every occasion.
Give it a try this week and let the oranges do their magic. .
If you bake it, leave a comment below to tell me how it turned out, and share a photo with a friend who loves citrus.
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- Orange Creamsicle Cookies
- Lemon Poppy Seed Cake Recipe
