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orange almond cake recipes

Orange Almond Cake

A fragrant, moist cake that captures the essence of citrus and almonds. This recipe uses whole oranges for natural flavor, almond meal for a tender crumb, and olive oil or butter for richness. Gluten-adaptable, dairy-optional, and endlessly customizable with floral or spiced notes.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 2 medium organic oranges 450–500 g total, thin-skinned
  • 200 g blanched almond meal about 2 cups, finely ground
  • 90 g spelt or all-purpose flour ¾ cup; use rice flour + ½ tsp xanthan gum for gluten-free
  • 3 large eggs room temperature
  • 100 ml extra-virgin olive oil ⅓ cup + 1 Tbsp; or use melted unsalted butter
  • 100 g raw cane sugar ½ cup
  • 70 g wildflower honey 3 Tbsp, runny
  • 1 Tbsp orange zest from about 2 oranges
  • 1 tsp baking powder double-acting
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
Signature Enhancers
  • 1 tsp orange blossom water optional for floral note
  • 0.25 tsp ground cardamom optional
  • 0.5 tsp pure almond extract optional, enhances nutty flavor
Optional Toppings
  • 2 Tbsp slivered almonds for crunch
  • 2 thin orange wheels for decoration
  • 0.5 blood orange glaze juice of ½ blood orange + 80 g icing sugar

Equipment

  • 9-inch springform pan
  • Blender or food processor
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Step 1 – Prep the Oranges: Scrub and rinse oranges. Place in a pot of cold water, bring to a simmer, and cook for 15 minutes to soften peel and reduce bitterness. Drain, cool, quarter, discard seeds, and purée until smooth (about 240 g or 1 cup).
  2. Step 2 – Heat the Oven & Pan: Preheat to 175°C / 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. Step 3 – Combine Dry Ingredients: In a bowl, whisk almond meal, flour, baking powder, baking soda, salt, and any dry spice until even.
  4. Step 4 – Build the Wet Base: Beat eggs, sugar, and honey for 2 minutes until pale and foamy. Slowly drizzle in olive oil while whisking. Stir in orange zest, orange blossom water, and almond extract.
  5. Step 5 – Fold & Finish Batter: Mix orange purée into wet ingredients. Add dry mixture in two additions and stir gently until combined. If thick, loosen with 1–2 Tbsp fresh orange juice.
  6. Step 6 – Bake: Pour batter into the prepared pan. Scatter almonds or orange slices on top. Bake for 35–40 minutes, tenting with foil if browning too quickly. A skewer should emerge with moist crumbs.
  7. Step 7 – Cool & Unmold: Rest cake in the pan for 10 minutes, then release springform and cool completely on a rack.
  8. Step 8 – Optional Glaze: Whisk blood orange juice with icing sugar to form a thick ribbon glaze. Drizzle over cooled cake and let it drip naturally down the sides.

Notes

The cake keeps well for up to 4 days at room temperature or 1 week refrigerated. Flavor improves overnight. To refresh, warm slices briefly before serving.