Spiced Orange and Almond Cake
Delight your senses with a moist and fragrant Spiced Orange and Almond Cake, an utterly decadent dessert that’s naturally gluten-free and bursting with zesty citrus flavor. This unique cake blends whole boiled oranges—peel and all—for an intense orange aroma and pairs it with the nutty richness of ground almonds for a velvety crumb. Warm spices like cinnamon and cardamom elevate every bite with a delicate, aromatic sweetness, while a sprinkle of powdered sugar adds the perfect finishing touch. Simple yet sophisticated, this cake is ideal for festive gatherings or afternoon tea, and it’s so easy to make you’ll want to bake it all year round. With just 20 minutes of prep and no complicated techniques, this irresistible orange almond cake is a dessert everyone will love. Perfect for gluten-free baking enthusiasts and lovers of citrus desserts alike!
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Recipe Information
Ingredients
- 2 large oranges
- 250 grams ground almonds (almond flour)
- 200 grams granulated sugar
- 6 large eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 170°C (340°F). Grease a 9-inch (23 cm) springform cake pan and line the bottom with parchment paper.
Place the oranges in a pot and cover them with water. Bring to a boil, then lower the heat and simmer for 1 hour. Ensure the oranges stay submerged. Remove them from the pot, let them cool to room temperature, and then cut into quarters, removing any seeds.
Using a food processor or blender, blend the entire oranges (peel and all) into a smooth puree. Set aside.
In a large mixing bowl, whisk the eggs and granulated sugar together until pale and frothy.
Mix in the orange puree until well combined.
Add the ground almonds, ground cinnamon, ground cardamom, baking powder, and salt to the wet mixture. Gently fold everything together until a smooth batter forms.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Once done, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the top with powdered sugar before serving. Serve on its own or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 25.1 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 273 mg | 6% | |
*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.
