Introduction
Indulge in the delightful experience of baking with this moist almond orange cake recipe. With its unique combination of fresh oranges and almond meal, this cake offers a beautiful balance of flavors and textures. Perfect for any occasion, this cake is not only gluten-free but also wonderfully easy to prepare. Let’s dive into the detailed ingredients and instructions to create this delicious treat!
Detailed Ingredients with measures
Oranges
– 2 medium oranges, fresh whole with rind on – any type (600g/1.4 lb total weight, ~300g / 10 oz each orange, ~ 8cm/3″ diameter)
Baking Powder
– 1 1/4 tsp baking powder
Eggs
– 6 large eggs, at room temp
Sugar
– 1 1/4 cups white sugar
Almond Meal
– 2 3/4 cups almond meal / ground almonds
Prep Time
15 minutes (plus cooling time)
Cook Time, Total Time, Yield
Cook Time: 60 minutes
Total Time: Approximately 1 hour 15 minutes (including prep and cooling)
Yield: Serves 12
Detailed Directions and Instructions
BOIL ORANGES
Place two medium whole oranges in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, let the oranges boil for 10 minutes, then drain the water. Repeat this process two more times, boiling the oranges for 10 minutes each time and draining them after each boil. As an alternative, you can boil the oranges for a total of 40 minutes without draining, but monitor the water level closely to prevent it from evaporating.
CHOP ORANGES
After boiling, rinse the oranges and allow them to cool slightly until you can safely handle them. Slice the oranges into 1cm (1/4 inch) thick slices, then dice them into smaller pieces, removing any seeds. Once diced, let the oranges cool completely before proceeding.
PREPARE BATTER
Preheat your oven to 160°C (320°F) or 140°C (fan). Grease and line a 23cm (9 inch) cake pan with baking or parchment paper.
BLITZ ORANGES
In a food processor, place the chopped oranges. Blitz the oranges on high for four bursts of 10 seconds each, scraping down the sides of the processor in between bursts. Aim for a marmalade consistency; it is acceptable for there to be a few bits of rind still visible.
BLITZ IN REMAINING INGREDIENTS
Add the remaining ingredients—almond meal, eggs, baking powder, and white sugar—to the food processor. Blitz this mixture on high for 5 to 10 seconds until everything is combined well.
BAKE THE CAKE
Pour the batter into the prepared cake pan. Bake in the preheated oven for 60 minutes or until the surface is golden and a toothpick inserted into the center comes out clean.
COOL CAKE
Allow the cake to cool fully in the cake pan. If you are not using a loose base pan, cover the surface of the cake with baking paper to assist with removing it from the pan, as the cake is sticky and may tear if handled directly with your hands.
SERVE
Once cooled, decorate the cake as desired. Suggested decorations include slices of fresh oranges, strips of orange rind, and sprigs of flowers. A light dusting of icing or powdered sugar adds a nice touch. Cut the cake and serve it alone, or alongside Greek yogurt, plain yogurt, or crème fraîche. For a warm dessert, serve with vanilla ice cream.
Notes
General
Ensure to use gluten-free baking powder if necessary for gluten-free considerations. The sweetness of the cake is moderately balanced. You can reduce the sugar to as low as 1/2 cup, but this may make the cake less sweet.
ORANGES
Aim for around 600g (1.2lb) of total weight in oranges. If you have particularly large oranges, the cake will end up moister. If the oranges are too small, use more to reach the weight of 600g total. Experimenting with lemons is not recommended as they tend to make the cake too bitter due to the pith-to-flesh ratio.
LARGE EGGS
Use large eggs, which are typically labeled as such on carton packaging, and weigh between 55g to 60g (2 ounces) each.
ALMOND MEAL
Almond meal, made from finely blitzed raw whole almonds, serves as a gluten-free alternative to flour. It adds a nutty flavor and moisture to the cake. If you wish to make your own, blend 250g (9 ounces) of whole raw unsalted almonds until powdered. Note that almond flour differs slightly and may result in a lighter cake texture.
WATER CHANGE
Changing the water during the boiling process helps to remove any bitter flavors from the oranges, although this is a negligible difference if you choose to boil them without changing the water.
CAKE PANS
This recipe can also work well with 2x 20cm (8 inch) pans, reducing the baking time to about 50 minutes. Using a single 23cm (9 inch) pan results in a slightly taller cake.
FOOD PROCESSOR OPTIONS
A food processor is preferred for convenience, but a blender can also be used, though it may be more challenging to scrape out all the batter. A NutriBullet may be too small for the entire batch. For a hands-on method, finely chop the boiled oranges, then mash using a fork.
SERVICE OPTIONS
The cake is delightful on its own because of its moistness and flavor but is also delicious served with a dollop of yogurt or crème fraîche. It pairs wonderfully when slightly warmed with vanilla ice cream.
STORAGE
The cake will last for 5 days in an airtight container at room temperature. In warm climates, it is best stored in the refrigerator. It can also be frozen for up to 3 months.
MAKE AHEAD
You can boil and chop the oranges the day before and refrigerate them. Allow the oranges to reach room temperature before using them in the recipe.
NUTRITION
Nutrition information is provided for each serving based on a yield of 12 servings.
Cook techniques
Boiling Oranges
Boil the oranges three times for 10 minutes each to soften them and reduce bitterness. An alternative method is to boil for 40 minutes continuously without draining, while monitoring the water level.
Chopping Oranges
After boiling, rinse the oranges and let them cool slightly before slicing them into 1cm slices and dicing them. Remove any seeds during this process.
Preparing the Batter
Use a food processor to blitz the chopped oranges until they reach a marmalade-like consistency. Then, incorporate almond meal, eggs, baking powder, and sugar, blending until fully combined.
Baking the Cake
Preheat the oven to 160°C/320°F. Pour the batter into a greased and lined cake pan and bake for 60 minutes, or until golden and a toothpick comes out clean.
Cooling and Serving
Cool the cake completely in the pan. If not using a loose base pan, cover the surface with baking paper to prevent sticking when removing. Serve as desired, with possible toppings like fresh orange slices or icing sugar.
FAQ
Can I use lemons instead of oranges?
No, using lemons does not work as their higher pith-to-flesh ratio makes the cake too bitter.
What type of eggs should I use?
Use large eggs, which are typically 55-60g each.
What is almond meal and how can I make it?
Almond meal is finely ground raw almonds. To make it, blitz whole, raw unsalted almonds in a food processor until powdered.
What if I can’t find gluten-free baking powder?
Make sure to check for gluten-free options, as regular baking powder can contain gluten.
Can this cake be frozen?
Yes, the cake can be frozen for up to 3 months and remains moist when defrosted.
How long can the cake be stored?
The cake can be stored for 5 days in an airtight container in the pantry, or in the fridge if it’s warm.
Is there a way to prepare components in advance?
Yes, you can boil and chop the oranges the day before and refrigerate them. Just bring them to room temperature before use.
Conclusion
This almond and orange cake is a delightful gluten-free dessert that showcases the natural flavors of fresh oranges while providing a moist, rich texture from the almond meal. It’s a simple yet elegant treat that can be enjoyed on its own or with a variety of toppings.
More recipes suggestions and combination
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Combine almond meal with unsweetened cocoa powder for a rich chocolate flavor.
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Add dried fruits such as cranberries, apricots, or figs along with chopped nuts for added texture and flavor.
Citrus Zest Variation
Incorporate lemon or lime zest into the batter for an additional citrus kick.
Spiced Almond Cake
Add spices such as cinnamon or nutmeg for a warm, cozy flavor profile.
Coconut Almond Cake
Mix in shredded coconut for a tropical twist that complements the almond and orange.
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Incorporate chocolate chips and toasted coconut flakes for a dessert inspired by the classic candy bar.
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Add grated carrots and walnuts for a moist cake with a hint of earthiness.
Berry Almond Cake
Top the cake with fresh berries for a vibrant color and juicy contrast to the dense cake.
Yogurt Topping
Serve with a dollop of Greek yogurt mixed with honey for a creamy and tangy complement.
Ice Cream Delight
Pair slices with vanilla bean ice cream for a deliciously creamy dessert experience.
