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  • Sarah L Samuels

Whole Orange & Almond Cake

Updated: May 8

After the success of my Whole Satsuma cake I decided to try the recipe with whole oranges so it can be made all year round.


The orange cake is still made with ground almonds so it's gluten free and I have added flaked almonds to the top for some crunch.


This cake is made with whole oranges and contains no dairy or gluten so it's a perfect bake for people with these allergens.


It is a very light and delicate cake but has a lot of flavour from the oranges as the whole fruit is used including the peel.



Jump to recipe




To start place the oranges in a medium sized pan and cover with water.


Alexa set a timer for 40 minutes

Bring to the boil then simmer for 1 hour.



Strain the fruit and set aside to cool. You could do this the day before and keep in the fridge overnight if you wanted)


Pre-heat the oven to 180 degrees centigrade ( 160 fan) and grease and line a 23 cm (9") square tin. Available on Amazon



Once the oranges are cool cut them in half and remove and pips if there are any.



Place the oranges into a food processor and blend to a purée.



Place the eggs, sugar, ground almonds and baking powder in the bowl of the food processor with the purée.



Blend until fully combined.



Pour the mixture into the prepared tin.



Then sprinkle with the flaked almonds.



Bake for 40 minutes or until a skewer comes out clean.



Leave the cake to cool completely in the tin as it is very delicate.


When the cake is completely cool remove from the tin onto a plate.




Whole Orange & Almond Cake


Sarah's servings: 12

Sarah's skill: Easy

Baking time: 40 minutes


Ingredients:


350g Oranges (approx 3)

6 Large eggs

200g Caster sugar

250g Ground almonds

2 tsp Baking powder

2 Tbsp Flaked/ chopped almonds


Method:

  1. Place the oranges in a medium sized pan and cover with water.

  2. Bring to the boil then simmer for 1 hour.

  3. Strain the fruit and set aside to cool. You could do this the day before and keep in the fridge overnight if you wanted)

  4. Pre-heat the oven to 180 degrees centigrade (160 fan) and grease and line a 23cm (9") square tin.

  5. Once the oranges are cool cut them in half and remove and pips if there are any.

  6. Place the oranges into a food processor and blend to a purée.

  7. Place the eggs, sugar, ground almonds and baking powder in the bowl of the food processor with the purée.

  8. Blend until fully combined.

  9. Pour the mixture into the prepared tin.

  10. Sprinkle with the flaked almonds.

  11. Bake for 40 minutes or until a skewer comes out clean.

  12. Leave the cake to cool completely in the tin as it is very delicate.

  13. When the cake is completely cool remove from the tin onto a plate.


Equipment used







Sarah's extra slice.....


The tin I used was




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