Orange Almond Cake
A moist and flavorful Orange Almond Cake that's gluten-free and easy to make. Perfect for any occasion, this cake combines the citrus zest of oranges with the nutty goodness of almonds.
Equipment
- 9-inch round cake pan
- Parchment paper
- Saucepan
- Blender
- Large mixing bowl
- Electric mixer
- Wire rack
Ingredients
- 2 large oranges preferably organic
- 1 cup almond flour
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 tsp baking powder
- 1/2 tsp almond extract optional, for enhanced flavor
- 1/4 cup sliced almonds for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a saucepan, place the whole oranges and cover with water. Bring to a boil, then simmer for 1.5 hours until the oranges are very soft. Drain and let cool.
- Once cooled, cut the oranges in half and remove any seeds. Puree the oranges, including the peel, in a blender until smooth.
- In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the orange puree, almond flour, baking powder, and almond extract (if using) to the egg mixture. Stir until well combined.
- Pour the batter into the prepared cake pan. Sprinkle the sliced almonds evenly over the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Chef's Tips:
• For a more intense orange flavor, add the zest of one additional orange to the batter.
• Avoid overmixing the batter to keep the cake light and fluffy.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Food Safety:
• Ensure eggs are at room temperature to prevent cracking when added to the batter.
• Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.