Zesty Orange Almond Cake

I used to peel oranges for cakes until a neighbor showed me her grandmother's trick: boil them whole. The kitchen smelled like a citrus grove for an hour, and when I blended those soft, fragrant oranges—peel and all—I couldn't believe the depth of flavor. That cake became my go-to whenever I wanted something effortlessly impressive.

I made this for a spring brunch once, and my friend kept asking what the secret ingredient was. When I told her I boiled the oranges whole, she laughed and said it sounded like witchcraft. By the third slice, she was taking notes.

Ingredients

• Oranges: Use organic if you can, since you are eating the peel. The boiling softens any bitterness and turns them into a silky, aromatic purée.
• Ground almonds: Almond meal gives this cake its tender crumb and nutty richness. I buy mine in bulk and keep it in the freezer so it stays fresh.
• Caster sugar: Dissolves quickly when whisked with eggs, creating that airy, fluffy base. Regular granulated sugar works too, but the texture is a touch lighter with caster.
• Eggs: Six might seem like a lot, but they are the backbone here. They give structure, moisture, and a golden color that makes the cake glow.
• Baking powder: Just a teaspoon lifts the batter gently. Check the label if you need it gluten-free.
• Salt: A pinch balances the sweetness and makes the orange flavor sing.

Instructions

Prep the tin:

Grease your springform tin well and line the base with parchment. This cake is delicate when warm, so a good lining makes all the difference.

Boil the oranges:

Drop the whole, unpeeled oranges into a saucepan, cover with cold water, and simmer for an hour. The kitchen will smell like sunshine, and the oranges will turn soft enough to blend into velvet.

Blend the citrus:

Once cool, halve the oranges and fish out any seeds. Blend the whole thing—peel, pith, flesh—until completely smooth.

Whisk eggs and sugar:

Beat them together until pale, thick, and fluffy. This takes a few minutes but builds the airy structure that keeps the cake light.

Fold everything together:

Gently stir in the orange purée, ground almonds, baking powder, and salt. Use a light hand so you don't deflate the batter.

Bake:

Pour into the tin, smooth the top, and bake at 180°C for 45 to 50 minutes. If the top browns too fast, tent it loosely with foil.

Cool and serve:

Let it rest in the tin for ten minutes, then turn out onto a wire rack. Dust with icing sugar or scatter some orange zest curls on top.

Save

The first time I served this, my brother said it tasted like the orange groves we visited in Spain. I had never been, but I loved that a cake could take him somewhere. That is the kind of magic a simple recipe can hold.

Serving Suggestions

I love this with a dollop of thick Greek yogurt on the side—the tanginess balances the sweetness beautifully. Whipped cream works too, especially if you fold in a little orange zest. For something fancier, try a drizzle of honey or a spoonful of marmalade.

Variations and Swaps

Blood oranges make this cake stunning, with a rosy hue and a slightly deeper, berry-like flavor. If you want extra crunch, scatter slivered almonds on top before baking. You can also swap half the sugar for honey, though the texture will be a bit denser.

Storage and Make-Ahead Tips

This cake stays moist for days in an airtight container at room temperature. I have even kept it for a week in the fridge, and it just gets better as the flavors meld. You can boil and blend the oranges a day ahead to save time on baking day.

• Wrap individual slices in parchment for easy grab-and-go breakfasts.
• Freeze whole or in portions for up to three months.
• Let it come to room temperature before serving for the best texture.

Save

This cake has become my quiet celebration dessert—the one I make when I want something special without the fuss. I hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ How do I prepare the oranges for the cake?

Wash whole oranges, boil them for one hour, drain and cool, then cut and blend them into a smooth purée with peel included for maximum flavor.

→ Can I substitute the ground almonds?

Ground almonds provide moisture and texture, but finely ground hazelnuts or walnuts can be used, keeping in mind flavor differences.

→ What is the best way to ensure the cake stays moist?

Store the cake in an airtight container and avoid overbaking. Adding a dusting of icing sugar or slivered almonds before baking enhances moisture and texture.

→ Is this cake suitable for gluten-free diets?

Yes, this cake uses ground almonds instead of flour and gluten-free baking powder, making it naturally gluten-free.

→ How can I enhance the topping of the cake?

Consider dusting with icing sugar and adding orange zest curls or slivered almonds right before serving for added aroma and crunch.