There are some cakes that simply demand to be baked again and again, and this orange almond cake is certainly one of them. After a hearty meal, I wanted to create something special for dessert but also something that would fit with my temporary wheat-free eating plan. What resulted was a beautifully moist, citrus-packed cake that quickly became one of my all-time favourites.
Why You'll Love This Orange Almond Cake
If you're a fan of citrus in baking, this orange almond cake will be right up your street. It's sweet, soft, and absolutely bursting with orange flavour – the kind of cake that makes your kitchen smell incredible while it's in the oven. The texture is wonderfully moist, thanks to the ground almonds, and it's completely wheat-free, which makes it suitable for those avoiding gluten or simply looking for something a little different.
What's more, it's incredibly easy to throw together. You don't need any fancy equipment or complicated techniques; just a blender for the oranges and a couple of bowls. The batter comes together in minutes, and before you know it, you're pulling a golden, fragrant cake out of the oven.
This wheat-free bake is up there with some of my favourite cakes – full of gorgeous zesty orange flavour and the polar opposite of dry.
The Almond Flour Advantage
Ground almonds, also known as almond meal or almond flour, have been used in baking for centuries, and for good reason. They provide structure and richness without the need for wheat flour. The natural oils in almonds keep the cake moist, while the fine texture creates a tender crumb that's surprisingly light. Almond flour is also packed with protein and healthy fats, making this cake a little more nourishing than your average sponge.
One of the best things about baking with ground almonds is that the result is never dry. Unlike some gluten-free bakes that can be crumbly or dense, this cake stays soft and moist for days. It's the kind of cake that tastes even better the next day, if it lasts that long.
Orange Perfection: Zest and Pulp
The star of this cake is, of course, the orange. Instead of just using juice or zest, this recipe uses the whole orange flesh, blended to a smooth pulp. That means you get every bit of flavour from the fruit – the sweet, tangy juice and the fragrant oils from the peel. The zest is added separately to the egg mixture, which helps to release its essential oils and infuse the batter with a bright, citrusy aroma.
Make sure to discard the pith and any pips before blending; the pith can be bitter and will spoil the flavour. Once blended, the orange pulp should be smooth and almost liquid, ready to be folded into the cake batter. This method ensures that the orange flavour is distributed evenly throughout the cake, giving you a consistent burst in every bite.
Making the Cake: A Simple Method
Here's what you'll need to make this orange almond cake:
Key Ingredients
- Ground almonds (almond meal) – 250g (2 cups)
- Oranges – 2 large, for zest and pulp
- Eggs – for structure and richness
- Sugar – to sweeten and help with browning
- Vanilla extract – a flavour enhancer
- Baking powder and bicarbonate of soda – for lift
- Pinch of salt – to balance sweetness
- Flaked almonds – for a crunchy topping
- Icing sugar – for dusting before serving
The method is straightforward. Start by greasing and lining a 20cm deep-sided cake tin. Peel the oranges and place the flesh in a blender, discarding any pips and pith. Blend until smooth and set aside.
In a large bowl, whisk together the eggs, sugar, vanilla and orange zest until the sugar has dissolved and the mixture is pale and slightly frothy. Stir in the orange pulp, then add the ground almonds, salt, baking powder and bicarbonate of soda. Mix until everything is well combined – the batter will be quite runny, but don't worry, that's normal.
Pour the mixture into the prepared tin and scatter over the flaked almonds. Bake in a preheated oven at 180°C (160°C fan) for about 40–50 minutes, or until a skewer inserted into the centre comes out clean. The top should be golden brown. Allow the cake to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Dust with icing sugar just before serving.
Tips for the Best Results
One thing to note is that the batter for this cake is very runny, so it's a good idea to place your cake tin on a baking sheet before putting it in the oven. This catches any potential leaks, especially if you're using a springform tin. A springform tin is ideal here because it makes removing the finished cake much easier, but a regular deep cake tin will work just as well – just make sure to line it thoroughly.
When blending the oranges, take care to remove as much pith as possible. The pith can make the cake bitter, so it's worth spending a minute or two to peel the oranges properly. Also, be careful not to overmix the batter once the ground almonds are added, as this can make the cake tough. Stir just until everything is combined.
Finally, resist the temptation to cut into the cake while it's still hot. I know it's difficult – the smell is intoxicating – but allowing it to cool completely ensures the texture sets properly and makes slicing much cleaner. If you can't wait, a slightly warm slice with a cup of tea is still pretty wonderful.
Serving and Variations
This orange almond cake is delicious on its own, simply dusted with icing sugar, but it also pairs beautifully with a dollop of crème fraîche, Greek yogurt, or a scoop of vanilla ice cream. For an extra citrus kick, you could serve it with a drizzle of orange syrup or a spoonful of orange curd.
If you want to change things up, try using different citrus fruits. Lemon or lime work brilliantly in place of orange, giving the cake a sharper, more tangy flavour. You could also add a teaspoon of ground cardamom or cinnamon to the batter for a warm, spiced note. A handful of poppy seeds stirred in would add a pleasant crunch and a pretty speckled appearance.
This cake also keeps well. Store it in an airtight container at room temperature for up to three days, or in the fridge for up to a week. It can even be frozen – wrap it tightly in cling film and foil and it will last for a couple of months. Just thaw at room temperature and dust with fresh icing sugar before serving.
More Cakes to Explore
If you enjoy citrusy bakes, you might also like my Zesty Lemon Cake, which is bright and refreshing, or the Sticky Ginger Cake with Tangy Lemon Icing for a spicy-sweet combination. For chocolate lovers, the Double Chocolate Traybake Cake is always a hit, and if you're after something fruity and homey, the Pie Dish Apple Cake with Sticky Toffee Edges is simply irresistible.
No matter which you choose, baking a cake from scratch is one of life's simplest pleasures. This orange almond cake, with its sunny flavour and effortless preparation, is sure to become a regular in your kitchen. So go on, give it a try – you won't be disappointed.