This Orange and almond cake is light and fresh! A juicy cake with lovely deep flavor of fresh orange.
You will love this orange cake! The whole pureed oranges gives the cake a lovely deep, real orange flavor while it helps keep the cake moist. After the oranges has boiled, they are simply mixed together with the other cake ingredients in a blender which makes it a quick and easy recipe to make and with minimum washing up afterwards.
Try this fool proof, easy recipe for a mouth watering sweet treat. It's delicious and moist enough to be served on its own, perfectly paired with a cuppa, or jazzed up with the Greek Yogurt Icing and roasted almond slices for an impressive dessert.
This adorable orange almond cake (plain without the yogurt icing) is naturally gluten and dairy free. It certainly ticks a lot of boxes.
It's citrus season here in Australia and I was given a large bag of homegrown oranges last week. I decided to make one of my favorite cakes of all times and it went down a treat. The sweet juicy organic oranges were perfect for this recipe.
For another great cake recipe using fruit and almond meal try my Apple and almond cake on this site.
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Ingredients for whole orange cake with Greek Yogurt Icing
There are 2 ingredient sections to this Orange almond cake recipe. You can leave the greek yogurt icing out if you like a dairy free option. The cake is moist and delicious enough on it's own.
1. The whole orange cake
2. The greek yogurt icing
Orange and almond cake gluten free and dairy free
- Whole oranges - Choose juicy, sweet oranges with thin-skin for this recipe to achieve the perfect moisture and flavor balance.
- Eggs - This recipe require a large amount of eggs for it's size. Make sure you use good quality free ranged and organic farm eggs for the best result.
- Almond meal
- Sugar
- Baking powder
Garnish
Icing sugar
Note: If you don't have almond meal, you can easily make your own by blitzing whole blanched almonds. All you need is a blender and a few minutes. Blitz the almonds until it's a fine sandy texture.
Greek Yogurt Icing
- greek yogurt
- icing sugar
- vanilla paste or extract
Garnish
sliced roasted almonds
See recipe card for quantities.
How to make Orange and almond cake with Greek Yogurt Icing
There are 2 steps to making this Orange almond cake recipe.
1. The whole orange cake
2. The greek yogurt icing
Orange almond cake
Step 1: Turn the oven to 160 degrees Celsius. Grease a cake tin with removable sides and sprinkle a thin coating of almond meal.
Step 2: Put the whole oranges in a saucepan and cover them with water. Bring to the boil and simmer for 1-2 hour until the oranges are soft and a butter knife goes through it easily
Step 3: Drain the water off and let the oranges cool completely then cut them in quarters and remove the seeds. Put them in a blender with the rest of the cake ingredients apart from the icing sugar
Step 4: Blend in a food processor until smooth then pour into the prepared cake tin and bake for 1 hour until a skewer comes out clean. Let the cake cool down in the tin.
Note: Cover the cake with tin foil while baking if the top of the cake browns too much.
Greek Yogurt Icing and assembling of the cake
Step 1: Put the yogurt in a fine strainer lined with a paper towel over a bowl for a minimum of 5 hours. (overnight is best)
Add the strained yogurt, icing sugar and vanilla to a kitchen mixer bowl.
Step 2: Mix all the yogurt icing ingredients together on high speed for a couple of minutes until well combined, smooth and fluffy.
Step 1: Remove the cake from the tin and dust with icing sugar.
Step 2: Cut the cake into portions. Pipe, spread or dollop a spoon of yogurt icing on each piece. Sprinkle with the sliced roasted almonds.
Hint: If you don't have roasted sliced almonds you can easily roast them yourself. Simply sprinkle a thin layer in a dry frying pan on low to medium heat and stir regularly until a golden brown color and a lovely nutty aroma appears.
Variations to this recipe
- The oranges can be replaced with any other citrus like mandarins or blood oranges (if you are using mandarins or clementines, you need to double the quantities of the fruit as they are half the size to oranges)
- You can replace the almond meal for any other ground nuts like hazelnuts or pistachios
- You can make them into cupcake size if you prefer individual portions. Reduce the baking time to 20-25 minutes.
- Simply leave the yogurt icing out for a dairy free dessert.
Equipment
- saucepan
- food processor
- measuring spoon
- measuring cup
- round cake tin with removable sides
- kitchen mixer or electric whisk.
- sharp knife
- butter knife or palate knife
Storage
Orange and almond cake is best kept refrigerated in an airtight container. The cake will keep well for 5-7 days.
You can freeze this cake. Wrap the whole cake or slices in cling film then put them in an airtight container. Freeze for up to 3 months. Thaw the cake in the refrigerator, or leave it on the kitchen bench.
Top tips
Make ahead - Make this cake a day ahead to allow the flavors to develop.
Cooking time of the oranges can vary slightly depending on the size and variety -take the cooking time as a guide only.
Bring the eggs to room temperature before blending the ingredients - to ensure a smooth batter.
Make sure all the orange seeds are removed before blending the ingredients - The seeds are highly bitter and can bring a bitter taste to the cake if accidentally added to the batter.
FAQ
No, when you boil the oranges first and use thin-skinned sweet oranges, the cake will not taste bitter.
Sweet, juicy and thin-skinned varieties are best - Valencia and Cara Cara navel are known for those qualities. Also clementines and satsuma mandarins are known to fit this criteria.
Organic fruit - Highly recommended since you are using the entire peel in your cake batter.
The oven temperature is too hot or the cake is placed too high up in the oven. Cover the top with tin foil if it's getting too dark on the surface.
Yes, I recommend making this cake the day before serving it. It taste even better the next day once all the flavors has settled.
Related
Looking for other cake recipes? Try these:
Swedish meringue cake (Pinocchio cake)
A super moist almond cake loaded with beautiful, natural and bright orange flavors. Easy to prepare in a food processor. Delicious on it's own or served with vanilla greek yogurt icing.
The perfect summer treat!
Did you make this almond and orange cake recipe?
Please leave me a rating and comment below!
Orange and almond cake (gluten free)
Equipment
- 1 saucepan
- 1 food processor
- 1 round cake tin with removable sides
- 1 measuring spoon
- 1 measuring cup
- 1 sharp knife
- 1 butter knife or palate knife
- 1 kitchen mixer or electric whisk
Ingredients
Almond and orange gluten free cake
- 2 Whole oranges juicy, sweet, thin-skinned variety
- 5 eggs free ranged and organic
- 1 cup almond meal If you don't have almond meal, you can easily make your own by blitzing whole blanched almonds until it's a fine sandy texture.
- 1 cup sugar
- 1 teaspoon baking powder
Decoration
- Icing sugar
greek yogurt Icing
- 2 cups greek yogurt
- ½ cup icing sugar
- ½ teaspoon vanilla paste or extract
Decoration
- sliced roasted almonds
Instructions
Orange almond cake
- Turn the oven to 160 degrees Celsius. Grease a cake tin with removable sides and sprinkle a thin coating of almond meal.
- Put the whole oranges in a saucepan and cover them with water. Bring to the boil and simmer for 1-2 hours until the oranges are soft and a butter knife goes through it easily
- Drain the water off and let the oranges cool completely then cut them in to quarters and remove the seeds. Put them in a blender with the rest of the cake ingredients apart from the icing sugar
- Blend in a food processor until smooth then pour into the prepared cake tin and bake for 1 hour until a skewer comes out clean. Let the cake cool down in the tin.
Icing and assembling of the cake
- Put the yogurt in a fine strainer lined with a paper towel over a bowl for a minimum of 5 hours. (overnight is best)
- Add the strained yogurt, icing sugar and vanilla to a kitchen mixer bowl.
- Mix all the yogurt icing ingredients together on high speed for a couple of minutes until well combined, smooth and fluffy.
- Remove the cake from the tin and dust it with icing sugar.
- Cut the cake into portions. Pipe, spread or dollop a spoon of yogurt icing on each piece. Sprinkle with the sliced roasted almonds.
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