A delicious moist Orange and Almond Cake which is nutty with strong orange flavours. The cake can be made in a large capacity food processor or with a bowl and stick blender, and cutting the oranges into smaller pieces.
Cake freezes extremely well and will keep for a week in the refrigerator.
- 2 large or 3 small oranges
- 375g (13 ounces) almond meal (almond flour)
- 325g (11 1/2 ounces) caster sugar
- 1 1/2 teaspoons baking powder
- 6 large eggs
- 50g (2 ounces) slivered almonds, optional – see notes
- 1/4 cup orange marmalade
- Boil oranges in water for an hour or until they are very tender
- Remove oranges from water and cut into quarters, removing any pips and allow to cool.
- Preheat oven to 180c (355f) on bake, not fan.
- Grease a 23 cm (9 inch) spring-form pan, and line the base with baking paper.
- In a food processor beat the eggs and sugar for 2-3 minutes until pale.
- Add oranges and baking powder and whizz until oranges are thoroughly mixed in (1-2 minutes).
- Add almond meal (flour) and blend till mixed through.
- Add the slivered almonds (optional – if using) and either pulse once or twice with the food processor or stir until just combined.
- Pour mixture into spring-form pan.
- Bake on middle shelf for 45-50 minutes or until a skewer comes away clean – see notes below.
- Remove cake from oven and allow to cool in tin for 30 minutes.
- Run a knife around the inside of the pan and release side of pan leaving cake to cool down on the base of the pan.
- Glaze the top of the cake with orange marmalade mixed with a little water or orange juice just to thin it out – optional.
- Transfer cake to a serving plate.
- Serve and enjoy! – see notes
- Cook time can vary slightly depending on the size of your oranges – so take the cook time as a guide only
- Use the whole orange, peel and fruit
- You don’t need a food processor, anything that can blend the whole oranges into a puree will do and the rest can be finished with a hand mixer.
- Slivered almonds are optional. We love the texture that they bring, but please feel free to leave them out
- The cake is best served with a dollop of whipped cream and a drizzle of orange marmalade that has been mixed with a little fresh orange juice or water to thin it down.