Orange Almond Cake
This Orange Almond Cake is made with whole oranges—peel and all—simmered until soft, then blended into a fragrant, golden batter. It's naturally gluten-free, incredibly moist, and just a little custardy in the center, with a deep citrus flavor that juice or zest alone can't match. Simple enough for a weekend treat, yet impressive enough for holidays and dinner parties.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1SliceCalories: 260kcalCarbohydrates: 25gProtein: 8gFat: 15gSaturated Fat: 1.8gCholesterol: 93mgSodium: 115mgFiber: 3gSugar: 20g
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