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Moist orange almond cake topped with fresh orange zest and almonds

Moist Orange Almond Cake

A fragrant, tender cake that balances the brightness of fresh oranges with the rich nuttiness of almonds. Naturally moist and optionally gluten-free, this simple yet elegant recipe is perfect for tea time, celebrations, or cozy gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium fresh oranges organic preferred; zest and pulp used
  • 2 cups ground almonds or almond flour about 200 g
  • 1 cup all-purpose flour or gluten-free blend about 120 g
  • 3 large eggs room temperature, separated if desired
  • 0.33 cup extra-virgin olive oil or melted unsalted butter
  • 0.25 cup raw honey about 85 g
  • 0.33 cup granulated sugar about 67 g; use coconut or raw sugar if preferred
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 Tbsp orange zest packed and freshly grated
Optional
  • 1 pinch cardamom or cinnamon optional spice addition
  • 2 Tbsp slivered almonds for garnish

Equipment

  • Mixing bowls
  • Whisk
  • 9-inch round cake pan
  • Zester
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Step 1 – Prepare Oranges: Wash and zest one orange. Segment or boil the whole oranges for 15 minutes until soft, then chop or blend into a puree.
  2. Step 2 – Preheat Oven: Set oven to 350°F (175°C). Grease or line a 9-inch round pan with parchment paper.
  3. Step 3 – Mix Dry Ingredients: Whisk together almond flour, all-purpose flour, baking powder, baking soda, salt, and any spices.
  4. Step 4 – Prepare Wet Ingredients: Whisk egg yolks with sugar and honey until pale. Slowly add olive oil, orange zest, and fruit puree. Mix until smooth.
  5. Step 5 – Combine: Gently fold dry mixture into wet ingredients until just combined. If using whipped egg whites, fold them in last for extra lightness.
  6. Step 6 – Adjust Batter: Add 1 Tbsp orange juice if thick, or 1 Tbsp almond flour if too thin.
  7. Step 7 – Bake: Pour batter into pan. Scatter slivered almonds or orange slices on top. Bake 30–35 minutes, checking at 25 minutes. A skewer should come out with moist crumbs.
  8. Step 8 – Cool and Serve: Let the cake rest in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar or glaze with honey-orange syrup.

Notes

Boil oranges 15–30 minutes for deeper flavor. The cake keeps 3–4 days at room temperature or up to a week refrigerated. Naturally gluten-free if using only almond flour.