Orange Almond Cake
Indulge in the vibrant flavors of this Orange Almond Cake, a gluten-free delicacy that's as stunning as it is delicious. Made with whole oranges—peel and all—this cake boasts a citrusy, aromatic depth that perfectly complements the nutty richness of almond flour. Naturally moist and fluffy, this dessert requires no refined flour and is sweetened with just the right amount of sugar, making it a wholesome treat for any occasion. The simple preparation involves boiling and blending the oranges, creating a unique puree that's folded into the batter for unparalleled zest and texture. Finished with a dusting of powdered sugar, this cake is a show-stopping centerpiece for brunches, celebrations, or just because. Bursting with citrus and almond flavors, this Orange Almond Cake is a must-try for lovers of bold yet elegant desserts!
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Recipe Information
Ingredients
- 2 large whole oranges
- 6 large eggs
- 1 cup granulated sugar
- 2.5 cups almond flour
- 1 teaspoon baking powder
- 1 tablespoon butter (for greasing)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Place the oranges in a medium saucepan and cover with water. Bring to a boil over medium heat, then lower the heat and simmer for 45 minutes. Drain and allow the oranges to cool completely.
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with butter and line the bottom with parchment paper.
Once the oranges have cooled, cut them into quarters and remove any seeds. Blend the oranges (including the peel) in a food processor or blender until smooth.
In a large mixing bowl, whisk the eggs and sugar together until pale and frothy.
Gently fold in the orange puree, almond flour, and baking powder until the batter is well combined.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, release it from the springform pan and transfer to a wire rack to cool completely.
Optional: Dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 259.2 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 832 mg | 64% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1088 mg | 23% | |
*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.
