Orange and Almond Cake

This zesty Orange Cake is beautifully moist, tender and simply bursting with refreshing orange flavour due to the fact that it uses two whole oranges (yes, skin and all!). Although it takes a bit of time to boil the oranges, the actual hands-on time is minimal and very fuss-free. It is utterly delicious served with a cup of tea or slightly warmed for pudding. Oh and your kitchen will be filled with the most amazing citrusy orange and sweet almond aroma as it bakes.

So if you’re looking for a delicious way to use up oranges or you love all things orange this simple Orange Cake is about to become your new go-to recipe. 

I often feel like oranges get overlooked in favour of lemons when it comes to citrus cakes (although don’t get me wrong, I love a Lemon Drizzle Loaf), but this Orange Cake always goes down a treat when I make it. Also, you wouldn’t believe it, but it is also naturally gluten-free and dairy-free (perfect for a cake or pudding for friends or family who can’t have gluten or dairy)! The secret is the ground almonds which replace the need for flour, not only giving the most delicious nutty flavour, but helping create that sublime moist, sticky texture that is just too good to resist…

Why you will love this Orange and Almond Cake
recipe:

• It uses only 5 ingredients.
• It is naturally gluten-free and dairy-free (if using gluten-free baking powder) so ideal for making for friends and family who can’t have gluten or dairy.
• It is full of flavour thanks to the nutty almonds, fruity, zesty oranges and sweet sugar.
• It is the perfect coffee morning or teatime bake - and equally delicious served warm for pudding.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Oranges - these are the stars of the show in this Orange and Almond Cake, bringing so much refreshing orange flavour and helping to create the most wonderfully moist texture. Please don’t think you can swap them out for lemons to create a Lemon and Almond Cake - it is far too bitter!

Eggs - use free-range eggs if you can. I also recommend choosing large eggs stamped with the British Lion logo.

Caster sugar - this brings the sweetness to this Orange and Almond Cake, helping to balance the zestiness of the orange. You could use golden caster sugar (which would give a more golden hue to the finished cake) or even granulated sugar if that is what you have to hand.

Baking powder - since we are using ground almonds, we need a raising agent to help create a light and airy cake - in this case, baking powder.

Ground almonds - these are used instead of flour which makes this Orange and Almond Cake super moist and gluten-free (it also gives the most delicious almond flavour).

Icing sugar - finishing with a dusting of sieved icing sugar looks super pretty and adds a final note of sweetness.

Orange zest - this is entirely optional but adds a little extra orange zing (and also looks very pretty!).

Substitutions and Variations:

• Vanilla - you could add vanilla extract or bean paste for a subtle vanilla flavour (just not vanilla essence which is artificial and will give this Orange and Almond Cake a synthetic taste).
• Almond extract - if you want a stronger almond flavour, you can add a couple of drops of almond extract to the batter. It can be quite strong so don’t go overboard!
• Nuts - you can switch up the flavour profile by swapping the ground almonds for ground hazelnuts (if you make your own, make sure you blitz them very fine - you want the same consistency as ground almonds).
• Vanilla icing sugar - if you can find it, try dusting with vanilla icing sugar. It adds a subtle vanilla sweetness that just tastes so good.

Cooking Tips:

• Get ahead: you can boil and purée the oranges the day before, then cover and chill in the fridge. Just make sure they are at room temperature before adding to the cake batter.
• Orange flavour: most of the orange flavour is in the rind, however, this is attached to the pith which is very bitter. By boiling the oranges, we remove the bitter flavour, whilst simultaneously softening the oranges so they take on a jammy consistency which gives this Orange Cake its signature moist and sticky texture.
• Make your own ground almonds: if you can’t find shop-bought ground almonds, you can make your own by blitzing whole unsalted almonds in a food processor until very fine (almost a powder consistency). 

Frequently Asked Questions

Other recipes you might enjoy:

If you like the sound of this Easy Orange Cake recipe, I have so many other lovely recipes for you to enjoy. My Raspberry, Almond and Ricotta Cake is super easy to make and has the most wonderful light texture - I love getting creative and swapping the raspberries for all sorts of seasonal fruits and berries. If you want another orange cake, my Tunisian Orange Cake is one of my favourite recipes I learnt from my time at Ballymaloe Cookery School - it is so light and refreshing, although almost impossible to stop at one slice! If you are a chocolate orange fan, don’t miss my Jaffa Cake Cake…  Imagine three tiers of light orange-infused sponge, layered with tangy marmalade buttercream, covered in a rich dark chocolate ganache - need I say more? If you want a more traditional cake, my Lemon Drizzle Loaf is a teatime classic which always gets so many compliments every time I make it. Finally, no list of fruity cakes would be complete without my Caramelised Upside Down Banana Cake. I have called it a ‘cake’, but I love serving it warm with a scoop of just-melting vanilla ice cream or plenty of hot custard for pudding. It is so good…

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Orange and Almond Cake

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This Orange and Almond Cake has the most wonderful citrusy orange and sweet almond flavour, combined with a deliciously moist, almost sticky, texture. It is the perfect cake to serve for tea or slightly warm as a pudding…

• Author: Margie
• Prep Time: 15 minutes
• Cook Time: 2.5 hours
• Total Time: 3 hours
• Yield: 8 - 10 1x
• Category: Dessert and Cakes
• Method: Baking
• Cuisine: English
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 large oranges, washed (weighing around 600g) 
• 6 large eggs
• 250g caster sugar
• 1 tsp baking powder
• 250g ground almonds

      To serve: (optional)

• Icing sugar, for dusting
• Orange zest

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Instructions

1. Pop the oranges in a medium-sized saucepan and cover with water. Place over a medium heat and bring to the boil. Boil for about 1 ½ hours - or until they are very soft. Alternatively, pierce the oranges all over and cut a cross on the tops. Place in a microwave-safe bowl with a splash or water, cover with cling film and microwave for about 8-10 minutes or until softened. Whichever method you use, remove the oranges to a separate bowl and leave until cool enough to handle.
2. Preheat the oven to 170C Fan and grease and line a 23 cm loose-based tin with non-stick baking paper. 
3. Slice open the oranges and remove the pips. Tip into a food processor (peel included) and blitz until you have a smooth purée.
4. In a large mixing bowl, beat the eggs with the sugar until fluffy. Add the baking powder and ground almonds and mix well until combined. 
5. Mix in the orange purée until combined, then pour into the prepared tin. Bake for about 1 hour - or until well risen and golden. Leave to cool in the tin for at least 20 minutes before turning out onto a wire rack to finish cooling completely.  
6. Dust with icing sugar, sprinkle with orange zest, cut into slices and serve. Enjoy!

Notes

Serving suggestions: I love serving this simply dusted with icing sugar with thick yoghurt, crème fraîche, crème chantilly (vanilla-infused whipped cream) or clotted cream with a cup of coffee or as an afternoon tea treat. You can also serve it pudding-style by warming it up and serving alongside a scoop of vanilla ice cream and some toasted flaked almonds or with some plump and juicy berries (raspberries are delicious!). Obviously opt for gluten-free and/or dairy-free alternatives if necessary.