Orange and almond cake is a delightful dessert that has captivated the taste buds of culinary enthusiasts worldwide. This moist and aromatic cake combines the zesty freshness of oranges with the nutty richness of almonds, creating a harmonious blend of flavors that is both comforting and indulgent. My family and I recently tried our hand at making this classic treat, and the experience was nothing short of delightful. From the first bite, the cake’s moist texture and vibrant citrus notes filled the room with a tantalizing aroma, instantly transporting us to a sunlit orchard. It quickly became a family favorite, with everyone savoring each mouthful and eagerly reaching for seconds. The cake’s dense yet tender crumb, coupled with the subtle sweetness of almonds, made it a perfect accompaniment to our afternoon tea. The recipe, while simple to follow, yielded a cake that was both elegant enough for special occasions and comforting enough for everyday indulgence.

Ingredients

Creating an orange and almond cake requires a few essential ingredients that come together to create its distinctive flavor profile. For this recipe, you will need:

• 2 large oranges
• 6 large eggs
• 250g ground almonds
• 250g caster sugar
• 1 tsp baking powder
• A pinch of salt
• Almond flakes for garnish (optional)

The choice of fresh, juicy oranges is crucial, as they form the foundation of the cake’s zesty flavor. Opt for organic oranges if possible, as their peel will be used in the recipe. The almonds, ideally blanched and ground, contribute a rich nuttiness that complements the citrusy notes of the oranges. Caster sugar is preferred for its fine texture, which blends seamlessly with the other ingredients, ensuring a smooth batter. Baking powder helps the cake rise, while a pinch of salt enhances the overall flavor, balancing the sweetness and adding depth to the cake’s taste profile.

Instructions

To start, preheat your oven to 180°C (350°F) and prepare a 23cm (9-inch) springform cake tin by greasing it and lining the base with parchment paper. This will prevent the cake from sticking and ensure it bakes evenly.

Begin by placing the whole oranges in a saucepan, covering them with water, and bringing it to a boil. Reduce the heat and let them simmer for about 1.5 to 2 hours until they are completely soft. Once cooked, drain the oranges and allow them to cool slightly. When cool enough to handle, cut the oranges into quarters and remove any seeds.

Transfer the orange quarters, including the peel, to a food processor and blend until you have a smooth purée. In a separate bowl, beat the eggs until frothy. Add the orange purée to the beaten eggs, followed by the ground almonds, caster sugar, baking powder, and salt. Mix well until all ingredients are thoroughly combined.

Pour the mixture into the prepared cake tin, smoothing the top with a spatula. Bake in the preheated oven for about 50 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean. If you notice the top browning too quickly, cover it with foil to prevent burning.

Once baked, allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. For an added touch of elegance, sprinkle almond flakes over the top before serving.

Nutrition Facts

This orange and almond cake serves approximately 10 slices, with each serving containing around 320 calories. The cake is naturally gluten-free, thanks to the use of almonds instead of flour, making it an excellent choice for those with gluten sensitivities. It’s also a good source of vitamin C from the oranges and provides healthy fats from the almonds, which contribute to its moist texture and rich flavor.

Preparation Time

The preparation time for this orange and almond cake is relatively straightforward, with the most time-consuming part being the boiling of the oranges. The total time required, including preparation and baking, is approximately 3 hours. This includes 1.5 to 2 hours for boiling and cooling the oranges, about 30 minutes for preparing the batter, and around 1 hour for baking and cooling the cake. While the process may seem lengthy, the results are well worth the effort, yielding a cake that is both delicious and visually appealing.

How to Serve

This orange and almond cake is versatile and can be served in various ways to suit different occasions:

• With a dollop of whipped cream: The lightness of whipped cream complements the cake’s dense texture beautifully.
• With a dusting of powdered sugar: A simple yet elegant presentation that enhances the cake’s sweetness.
• Alongside a scoop of vanilla ice cream: The creaminess of the ice cream pairs wonderfully with the cake’s vibrant citrus flavors.
• With a drizzle of honey or orange syrup: Adds a touch of sweetness and enhances the orange flavor.
• With fresh berries: A colorful and refreshing addition that contrasts with the cake’s rich flavors.

Additional Tips

Here are some additional tips to help you perfect your orange and almond cake:

1. Choose ripe, juicy oranges: The quality of the oranges will significantly impact the flavor of the cake, so select the best ones you can find.
2. Allow the cake to cool completely: Cooling the cake ensures that it sets properly and maintains its structure when sliced.
3. Experiment with different nuts: While almonds are traditional, you can try using hazelnuts or walnuts for a different flavor profile.
4. Store in an airtight container: To keep the cake fresh and moist, store it in an airtight container at room temperature for up to three days.
5. Make ahead: This cake improves in flavor over time, so consider making it a day in advance for the best taste.

FAQ Section

Q: Can I use almond flour instead of ground almonds?

A: Yes, almond flour can be used as a substitute for ground almonds. It will give the cake a finer texture, but the flavor will remain the same.

Q: Can I freeze the orange and almond cake?

A: Absolutely! Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to three months. Thaw it at room temperature before serving.

Q: Can I substitute the sugar with a sugar alternative?

A: Yes, you can use sugar alternatives such as stevia or erythritol. Be sure to follow the conversion guidelines on the packaging for best results.

Q: Can I make this cake vegan?

A: To make a vegan version, replace the eggs with a suitable egg replacement like flax eggs or a commercial egg replacer, and ensure the baking powder is vegan-friendly.

Q: How can I make the cake more moist?

A: To enhance the cake’s moisture, you can add a tablespoon of olive oil or almond milk to the batter. This will ensure an even more tender crumb.