Amazing Orange & Almond Cake

I love love love this Amazing Orange & Almond Cake. It’s fresh and zesty from the orange and super super moist.

It did feel a little blasphemous messing around with Claudia Roden’s classic recipe. But the original is a little on the too sweet side so I wanted to make it a bit more blood-sugar-friendly.

The secret was to add butter, of course (shouldn’t I know by now that the secret is always to add butter). Which adds a lovely richness without masking all the fresh orange sunshiney flavours. Just the thing to liven up a Wintery afternoon – or who am I kidding, ANY afternoon.

Claudia serves hers with Greek yoghurt but after extensive testing I actually prefer it with rich double cream. I know, the things I do for my work.

5 from 1 vote

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Amazing Orange & Almond Cake

Total Time 1 hour 30 minutes

Servings 8 people

Ingredients

• 2 oranges 450g / 1 lb NOTE: use the entire orange, peel and all!
• 125 g unsalted butter at room temperature
• 125 g sugar
• 6 eggs
• 250 g almond meal almond flour
• 1 teaspoon baking powder

Metric - US Customary

Instructions

1. Place whole oranges in a medium saucepan. Cover with water and simmer, covered for 30 minutes. Drain and cool a little.

2. Preheat your oven to 180C (350F). Grease and line the base and sides of a round 24cm (9in) spring form pan with baking paper.
3. Chop oranges in half and remove any seeds. Puree oranges in your food processor, until you have a nice smooth paste. Chop butter and add to the food processor with the sugar. Puree until well combined.
4. Add eggs and puree again until smooth. Add almond meal and baking powder and stir until just combined.
5. Scoop mixture into the prepared pan. Smooth the top with a spoon.

6. Bake on the middle shelf for 35-45 minutes or until cake feels slightly springy and a skewer inserted in the middle comes out clean.

7. Cool in the tin.

NET CARBS 23g/serve

Variations for Amazing Orange & Almond Cake

sugar-free – replace the sugar with an extra 125g (4.5oz) butter and 1/2 teaspoon pure stevia powder. Or if using monkfruit or granular stevia (like Natvia) just replace the sugar with about half the weight of your sugar replacer and leave the butter as is.

no food processor – you might get away with a stick blender but you really need something to puree the oranges.

oranges with seeds – make sure you remove before and discard before pureeing.

large oranges – if your oranges weigh more than 450g (1lb), weigh your puree and discard any excess.

different citrus – can imagine blood oranges would be lovely. And will have to try it with cumquats next time the fruit on my tree is ripe. And I’ve been meaning to make a version with boiled lemons.

nut-free – you should be able to use flour instead of the almond meal, you might want to replace it with some flour and some extra butter to make sure the cake doesn’t dry out. And test for doneness earlier than expected.

egg-free – unless your an experienced egg-substituter, I wouldn’t try it with this cake.

Waste Avoidance Strategy

oranges – whole oranges will keep wrapped in a plastic bag in the fridge for months.

butter – will keep in the fridge for weeks.

eggs – will keep in the fridge for weeks or use for another meal.

almond meal / baking powder/ pure stevia powder – keep them in the pantry.

Prepare Ahead for Amazing Orange & Almond Cake

Yes! Just make cake as per the recipe. Will keep in the fridge for 2 weeks or can be frozen. To serve, allow to come to room temp.

Recipes Similar to Amazing Orange & Almond Cake

• Heavenly Chocolate Olive Oil Cake
• Quick Strawberry Muffins
• Fergal’s Blueberry Yoghurt Cake
  Chocolate Walnut Birthday ‘Cake’

• Little Lemon Delicious Puddings (low carb)lemon almond butter

With love,
Jules x

Tags: almond meal, butter, eggs, oranges, sugar