Irresistible Orange Almond Cake
A delightful dessert featuring the refreshing flavors of orange combined with the rich, nutty taste of ground almonds. Perfect for any occasion and naturally gluten-free.
Ingredients
Cake Ingredients
- 2 large oranges Fresh, high-quality oranges recommended for best flavor.
- 1 cup ground almonds Weigh for accuracy, as almond sizes can vary.
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup olive oil (or melted butter)
- Powdered sugar (for dusting, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, then line the bottom with parchment paper.
- Rinse the oranges thoroughly to remove any wax or impurities. Place them in a pot and cover with water. Bring to a boil and cook for about 30 minutes until soft. Drain and let them cool.
- Once cooled, cut the oranges in half and remove any seeds. Puree the entire orange (skin included) using a blender or food processor until smooth.
- In a large bowl, whisk together the ground almonds, baking powder, and salt until well combined.
- In a separate bowl, whisk together the eggs and granulated sugar until pale and creamy, about 3-4 minutes.
- Slowly fold the pureed oranges into the egg mixture. Add the olive oil and mix until combined.
- Gradually add the dry almond mixture into the wet ingredients, folding gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar if desired, and slice to serve.
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Notes
For serving, pair the cake with whipped cream, ice cream, fresh berries, or a drizzle of dark chocolate. Store in an airtight container and refrigerate for up to a week. For longer storage, wrap slices and freeze.