Whole orange and almond cake recipe

Whole orange and almond cake recipe

65 ratings

Bake this impressive whole orange and almond cake for a teatime treat or elegant dessert. Three whole oranges are cooked until soft and blitzed into the gluten-free almond cake batter – juice, peel and all – for a tender crumb bursting with citrus flavour. Decorate with a drizzle of orange icing and some chopped almonds, if you like. See method

  • Serves 10
  • 30 mins to prepare and 3 hrs cooking, plus cooling
  • 379 calories / serving
  • Freezable

Ingredients

  • 3 small oranges
  • 6 large eggs
  • 225g caster sugar
  • 300g ground almonds
  • 1 tbsp gluten-free baking powder

To decorate

  • 75g icing sugar, plus extra for dusting
  • 1 orange, zested and ½ juiced
  • 20g whole almonds, roughly chopped

Each serving contains

  • Energy

    1590kj
    379kcal
    19%
  • Fat

    21g 30%
  • Saturates

    3g 13%
  • Sugars

    36g 40%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 37.9g Protein 11.9g Fibre 1g

Method

  1. For the cake, remove any green stalks from the oranges then put them in a saucepan and cover with water. Bring to the boil, cover and simmer gently for 1½ hrs until very soft. Drain and leave to cool completely.
  2. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm round cake tin. Quarter the boiled oranges and remove any pips then put them in a blender or food processor, skin and all, with the eggs, sugar, almonds and baking powder. Blitz for a few secs until smooth and fully combined.
  3. Transfer the mixture to the prepared tin and place on a baking tray. Bake for 1¼–1½ hrs until golden, firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
  4. To decorate, sieve the icing sugar into a bowl and stir in most of the orange zest. Gradually stir in enough orange juice to make a smooth icing. Place the cooled cake on a serving plate and drizzle with the icing. Scatter with the remaining zest and chopped almonds then finish with a dusting of icing sugar. The cake will keep in an airtight container in the fridge for up to 5 days.

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