Made with whole oranges, this gluten free almond cake is moist, delicious and perfect for dessert served with a scoop of ice cream or as a tea-time treat with a dollop of cream.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Whole oranges.
- Sugar.
- Eggs.
- Ground almonds/Almond flour.
- Baking powder.
- Vanilla.
- Salt.
- Flaked almonds.
How to make almond cake
- Boil the oranges: This cake uses whole oranges, which might sound strange but results in an incredibly moist, flavorful cake. Wash the oranges then place them in a pot and fill with water. Allow the oranges to boil for 2 hours or until very soft. Remove from the water and allow to cool then cut into chunks and remove the seeds. Transfer to a blender and blend until smooth.
- Make the cake batter: In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and sugar for 3-5 minute or until pale and voluminous. Add the orange puree, ground almonds, vanilla, baking powder and salt and whip for another 1-2 minutes or until all the ingredients are combined.
- Bake: Transfer the batter to a lined springform cake pan (23cm/9inch). Scatter over the flaked almonds then place in a preheated oven. Allow to bake for 50-60 minutes or until the cake is golden brown and a skewer inserted comes out clean. Remove from the oven and allow to cool completely before slicing and serving.
Can I make almond cake ahead?
This cake can be baked up to 2 days in advance. Keep covered in an airtight container in the fridge and bring to room temperature before serving.
Gluten free cake recipes
Whole orange almond cake
Made with whole oranges, this gluten free almond cake is moist, delicious and perfect for dessert served with a scoop of ice cream.
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Servings: 12
Calories: 282kcal
Ingredients
- 2 oranges
- 6 eggs
- 1¼ cup sugar
- 2½ cups ground almonds / almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- pinch of salt
- ½ cup flaked almonds
Instructions
- Wash the oranges then place them in a pot and fill with water. Allow the oranges to boil for 2 hours or until very soft.
- Remove from the water and allow to cool then cut into chunks and remove the seeds. Transfer to a blender and blend until smooth.
- Preheat the oven to 180°C/350°F and line a 23cm/9inch springform cake pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and sugar for 3-5 minute or until pale and voluminous.
- Add the orange puree, ground almonds, vanilla, baking powder and salt and whip for another 1-2 minutes or until all the ingredients are combined.
- Transfer the batter to the prepared cake pan. Scatter over the flaked almonds then place in the oven.
- Allow to bake for 50-60 minutes or until the cake is golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely before slicing and serving.
Nutrition
Calories: 282kcal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 33mg | Potassium: 142mg | Fiber: 3g | Sugar: 24g | Vitamin A: 168IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 1mg
The recipe does not specify the size of the oranges. I could only get very large ones and tried to guess the amount required. My cake turned out quite soggy but delicious. I think the oranges should have a weight specification in the recipe. I will make this again because the flavours were fantastic and hopefully I can get the right texture next time.
My oranges were also quite large, when I make this again I will definitely weigh them to make sure and will then update the recipe.