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.

Ingredients

• 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

Method

1. Boil oranges in water for an hour or until they are very tender
2. Remove oranges from water and cut into quarters, removing any pips and allow to cool.
3. Preheat oven to 180c (355f) on bake, not fan.
4. Grease a 23 cm (9 inch) spring-form pan, and line the base with baking paper.
5. In a food processor beat the eggs and sugar for 2-3 minutes until pale.
6. Add oranges and baking powder and whizz until oranges are thoroughly mixed in (1-2 minutes).
7. Add almond meal (flour) and blend till mixed through.
8. Add the slivered  almonds (optional – if using) and either pulse once or twice with the food processor or stir until just combined.
9. Pour mixture into spring-form pan.
10. Bake on middle shelf for 45-50 minutes or until a skewer comes away clean – see notes below.
11. Remove cake from oven and allow to cool in tin for 30 minutes.
12. 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.
13. Glaze the top of the cake with orange marmalade mixed with a little water or orange juice just to thin it out – optional.
14. Transfer cake to a serving plate.
15. Serve and enjoy! – see notes

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.

Further Information

Moist Orange and Almond Cake – Flourless