When there’s an abundance of oranges in our household (and I have some time up my sleeve) this is my go-to cake recipe, it’s got a great balance of tartness, sweetness and warmth from the spices. You actually make it by boiling whole oranges, combined with almond flour (good fibre) and only a handful of other pantry staples. It’s great for a celebration, to divvy up and share with friends and family (meal drop!), to fill up family snack boxes or even portion up to freeze for later.
This recipe works really well as muffins or even a slice slide style pan as it make quite a large cake – but if you opt to bake as a slice (i.e. using a large thin baking tin VS one large cake tin) or even muffins, be sure to reduce your cooking time by around 10 mins. Naturally gluten and dairy free, perfect for those with dietary requirements.
Spiced Orange and Almond Cake
Equipment
- Food Processor
- Oven
Ingredients
- 2 large oranges
- 1/2 an orange for the topping and glazing (optional)
- 4 free range eggs
- 150 g brown sugar
- 300 g almond flour
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 2 tsp cinnamon ground
- 2 tsp ginger ground
- Pinch of salt
Instructions
- Cut the top and bottoms of 2 of your oranges off (only as deep as the skin goes) and bring them up to boil in a medium pot of water for 30-40 minutes until the skin is soft and easily pierced with a fork. Put aside and allow to cool slightly.
- Preheat your oven to 180’C fan forced and measure out all of your ingredients.
- Crack your eggs into a large bowl, then whisk the brown sugar lightly in till airy.
- Add the ground cinnamon, ginger, vanilla extract, pinch of salt and baking powder into the mixture and combine.
- Now swap for a paddle or wooden spoon and add the almond flour in gradually, stirring well.
- Cut the boiled oranges into quarters and blitz well with a food processor till you have a fairly smooth consistency. Measure out 2 cups of the blitzed orange mix and add into the main batter.
- Pour the batter into a baking paper lined round cake tin and top with a thin slice of orange (optional).
- Bake for approximately 40 minutes - you'll know its done when it’s golden on top and springs back when touched. Feel free to allow another 5 or 10 minutes to brown up according to how efficient your oven is.
- Remove your cake from the oven and allow to cool slightly before brushing some additional fresh squeezed orange juice on the top with a baking brush.
- Enjoy! Delicious served alone, with icecream or cream. Store in an airtight container at room temp for up to 3 days.
