I absolutely love this recipe because it transforms simple, wholesome ingredients into a deliciously moist and flavorful cake that’s perfect for any occasion. Plus, the combination of fresh oranges and almonds gives it such a unique, citrusy twist that keeps me coming back for more!
I adore this Orange and Almond Cake; it brings together the natural sweetness of the oranges and the nutty richness of the ground almonds so perfectly. 1.
It’s high in protein because it uses 6 large eggs and no added fats whatsoever. 2.
It’s gluten-free. 3.
The cake is also simple to make and simply irresistible, Gran Olimpia!
Ingredients
Oranges:
High in vitamin C; contributes to moisture and natural sweetness.
Eggs:
Offer amino acids and enzymes to hold the cake together.
Ground Almonds:
Rich in nutritious fats and fiber; an alternative to flour that is free of gluten.
Granulated Sugar:
Balances taste and adds sweetness that delights.
Baking Powder:
Agent for leavening; aids in the rising of the cake for a light and fluffy texture.
Ingredient Quantities
- 2 large oranges
- 6 large eggs
- 250g ground almonds
- 250g granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
Instructions
1. Put the oranges in a pot, cover with water, and boil for about
1.5 to 2 hours until soft. Pour off the water and place the oranges in a bowl to cool.
2. Set your oven to 170°C (340°F). Prepare a springform cake pan by greasing it and lining it with parchment paper.
3. After they are cooled, quarter the oranges, take out any seeds, and puree them until smooth with a food processor or blender.
4. In a big mixing bowl, combine the eggs and sugar. Beat together until the mixture is thick and light in color; this will take a few minutes and may require using a hand mixer or stand mixer with a bowl.
5. Blend in the orange puree and mix until thoroughly integrated.
6. In a different bowl, mix the almond flour, baking powder, and salt. If you are using it, mix in the vanilla extract.
7. Slowly combine the dry ingredients with the wet mixture and mix until all incorporates together.
8. Spoon the batter into the cake pan you have prepared, and with the help of a spatula, smooth the surface.
9. Preheat the oven to 350°F. Bake the bread in the preheated oven. It will take about 50-60 minutes, or a bit more or less, to finish baking. You will know the bread is done when a skewer inserted into its center comes out clean or with a few moist crumbs sticking to it.
10. Let the cake cool in the pan for 10 minutes. Then, move it to a wire rack to let it cool completely before you serve it. Enjoy!
Equipment Needed
1. Pot
2. Bowl(s)
3. Springform cake pan
4. Parchment paper
5. Food processor or blender
6. Hand mixer or stand mixer
7. Spoon
8. Spatula
9. Skewer
10. Wire rack
FAQ
- What is the preparation time for the Orange and Almond Cake?The prep time is about 20 minutes, plus time for boiling the oranges and cooling them.
- Can I use a different type of nut instead of almonds?Certainly! Ground almonds can be replaced with ground hazelnuts or ground walnuts, but the flavor may vary some.
- Is it necessary to boil the oranges before using them in the cake?Indeed, softening the peel and removing the bitterness are boiled into the oranges, making them perfect for batter blending, when blending and batter are the verbs of your life.
- How long does the cake need to bake?Bake the cake at 180°C (350°F) for about 50-60 minutes or until a clean skewer inserted into the center comes out without any batter sticking to it.
- Can I include vanilla extract in the recipe?Indeed, it is optional to add 1/2 teaspoon of vanilla extract, which can enhance the cake’s flavor.
- Is the cake gluten-free?Indeed, this cake is inherently gluten-free; it employs ground almonds in place of flour.
- How should I store the cake?Keep the cake in an airtight container at room temperature for up to 3 days, and for longer storage, put it in the fridge.
Substitutions and Variations
For the large oranges: Use 2 large mandarins or 1 ½ cups of pure orange juice to substitute for a different citrus flavor.
For the large eggs: Use 1 cup of unsweetened applesauce (approximately 240ml) or 6 tablespoons of aquafaba (chickpea water).
For the granulated sugar: Use 250g of coconut sugar or 225g of honey; these substitutes may slightly change the recipe’s flavor.
To make your own almond meal: Use 250 g of hazelnuts or 250 g of sunflowers for a nut-free option.
For a different aroma: Substitute 1/2 teaspoon of almond extract for the vanilla extract.
Pro Tips
1. Optimize Orange Prep: To enhance the orange flavor, consider using organic oranges to avoid any wax on the peel, as you’ll be using the entire fruit. Additionally, boil the oranges a day ahead, cool them, and store them in the fridge for an even more intense flavor profile.
2. Egg Beating Tips: When beating the eggs and sugar, make sure the mixture is pale and increases in volume. This aerates the batter, resulting in a lighter cake texture. Using room temperature eggs can help achieve better volume.
3. Texture Balance: If you prefer a slightly lighter texture in the cake, you can sift the ground almonds and baking powder together before adding them to the wet ingredients to avoid any clumping.
4. Adjust Baking Time: Since oven temperatures can vary, start checking the cake’s doneness at the 45-minute mark by inserting a skewer. Ensure it doesn’t dry out by keeping an eye on it in the last 10 minutes of baking.
5. Flavor Enhancement: For additional flavor, consider garnishing the cooled cake with a dusting of powdered sugar, orange zest, or even slivered almonds for a beautiful finish and extra taste.
Orange And Almond Cake Recipe
My favorite Orange And Almond Cake Recipe
Equipment Needed:
1. Pot
2. Bowl(s)
3. Springform cake pan
4. Parchment paper
5. Food processor or blender
6. Hand mixer or stand mixer
7. Spoon
8. Spatula
9. Skewer
10. Wire rack
Ingredients:
- 2 large oranges
- 6 large eggs
- 250g ground almonds
- 250g granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
Instructions:
1. Put the oranges in a pot, cover with water, and boil for about
1.5 to 2 hours until soft. Pour off the water and place the oranges in a bowl to cool.
2. Set your oven to 170°C (340°F). Prepare a springform cake pan by greasing it and lining it with parchment paper.
3. After they are cooled, quarter the oranges, take out any seeds, and puree them until smooth with a food processor or blender.
4. In a big mixing bowl, combine the eggs and sugar. Beat together until the mixture is thick and light in color; this will take a few minutes and may require using a hand mixer or stand mixer with a bowl.
5. Blend in the orange puree and mix until thoroughly integrated.
6. In a different bowl, mix the almond flour, baking powder, and salt. If you are using it, mix in the vanilla extract.
7. Slowly combine the dry ingredients with the wet mixture and mix until all incorporates together.
8. Spoon the batter into the cake pan you have prepared, and with the help of a spatula, smooth the surface.
9. Preheat the oven to 350°F. Bake the bread in the preheated oven. It will take about 50-60 minutes, or a bit more or less, to finish baking. You will know the bread is done when a skewer inserted into its center comes out clean or with a few moist crumbs sticking to it.
10. Let the cake cool in the pan for 10 minutes. Then, move it to a wire rack to let it cool completely before you serve it. Enjoy!
