Gateau a L Orange De Madame Mahjoub Orange Cake
Discover the charm of Gateau à l’Orange de Madame Mahjoub, a stunningly moist and fragrant orange cake that pays homage to Mediterranean flavors with its use of whole oranges, almond flour, and luscious olive oil. This gluten-free-friendly dessert (just omit the all-purpose flour) features an irresistibly tender crumb and a naturally vibrant citrus essence, achieved by simmering whole oranges and blending them—peel and all—into a silky puree. The result is a cake that’s both zesty and subtly sweet, with a nutty richness from ground almonds. Perfect for celebrations or as an everyday treat, this easy-to-make cake is elevated with a simple dusting of powdered sugar, though it pairs beautifully with whipped cream or Greek yogurt. With minimal prep and maximum flavor, this is a must-try recipe for orange lovers everywhere.
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Recipe Information
Ingredients
- 2 large Oranges
- 300 grams Sugar
- 6 large Eggs
- 250 grams Almond flour (or finely ground almonds)
- 50 grams All-purpose flour
- 2 teaspoons Baking powder
- 125 milliliters Olive oil
- 30 grams Powdered sugar
- 10 grams Butter (to grease the pan)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) springform cake tin with butter and parchment paper.
Wash the oranges thoroughly. Place the whole oranges in a pot, cover with water, and bring to a boil. Simmer for 45 minutes until soft. Drain the water and let the oranges cool.
Once cooled, cut the oranges into quarters, remove any seeds, and blend them (peel included) in a food processor until smooth.
In a large bowl, beat the sugar and eggs together using an electric mixer until pale and fluffy.
Fold the orange puree into the egg mixture until combined.
In a separate bowl, whisk together the almond flour, all-purpose flour, and baking powder.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
Stir in the olive oil until fully incorporated.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 50–60 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Once completely cooled, dust the top with powdered sugar before serving.
Serve slices of the cake on its own or with a dollop of whipped cream or Greek yogurt, if desired. Enjoy!
Nutrition Facts
Calories |
4760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 469.4 g | 171% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 371.2 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 964 mg | 74% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2838 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
