Zesty Orange Almond Cake (Printable version)

Moist cake with fresh orange and rich almond flavors, naturally gluten-free and easy to make.

# Ingredient List:

→ Citrus

01 - 2 large organic oranges

→ Cake Batter

02 - 7 oz ground almonds (almond meal)
03 - 7 oz caster sugar
04 - 6 large eggs
05 - 1 teaspoon gluten-free baking powder
06 - Pinch of salt

→ Garnish (optional)

07 - Icing sugar, for dusting
08 - Orange zest curls or slivered almonds

# How to Make It:

01 - Preheat the oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - Wash the whole, unpeeled oranges and place them in a saucepan. Cover with cold water, bring to a boil, then reduce heat and simmer for 1 hour. Drain and let cool.
03 - Cut cooled oranges in half, remove any seeds, and blend the oranges including peel into a smooth purée.
04 - In a large mixing bowl, whisk the eggs and caster sugar until pale and fluffy.
05 - Gently fold in the orange purée, ground almonds, baking powder, and salt until just combined.
06 - Pour the batter into the prepared springform pan and smooth the surface evenly.
07 - Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. If browning occurs too quickly, loosely cover with foil.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with icing sugar and garnish with orange zest curls or slivered almonds as desired.

# Expert Suggestions:

01 -
  • The whole orange method means zero waste and maximum citrus punch in every bite.
  • Ground almonds keep it moist for days, so you can bake ahead without worry.
  • Naturally gluten-free but so tender nobody ever guesses.
  • It's fancy enough for guests yet simple enough for a quiet Sunday afternoon.
02 -
  • Do not skip the full hour of simmering—the peel needs that time to soften completely or it will be chewy in the cake.
  • Remove every seed before blending, or you will get a faint bitterness that sneaks into the flavor.
  • Let the cake cool in the tin before turning it out, or it might crack or stick.
03 -
  • Use a springform tin with a tight seal, or the batter can seep out during baking.
  • If your oranges are small, use three instead of two to get enough purée.
  • A light dusting of icing sugar just before serving makes it look bakery-perfect.

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