Your Go-To Summer Cake!
This incredibly easy, moist and most delicious cake is nothing new, in fact, it’s been around for over 30 years. The recipe was first published in “The Times” in 1987 from Caludia Roden’s cookbook, “Everything Tastes Better Outdoors” True that! I’d never heard of this recipe before and when I read the very minimal and surprising list of ingredients, I was, to say the very least, speechless! Talk about the perfect combination of simple ingredients. If you’re looking to try something new, but not new, give this Orange and Almond Cake a whirl. I think you’ll be very pleased with the results. But let me assure you, it doesn’t matter if you eat it indoors or outdoors, it’s delicious everywhere! By the way, it’s also naturally gluten free.
I had to try and make this because the recipe sounds just way too interesting. You actually use 2 whole oranges. That’s right, the entire enchilada orange.. The texture is very similar to my recipe for Lemon Polenta Cake. Here’s a link to that recipe https://wp.me/p9KEfL-hX
By the way, I totally love that Lemon Polenta Cake. This Orange and Almond Cake is a bit more “cake like” in texture than the polenta cake. It is simply filled with orange flavor and is as moist as any cake can be. The grainy texture and a bit of the almond nutty-ness comes through. It’s delicious served with whipped cream and fruit. If you’re adventurous, try it with some whipped yogurt, flavored with honey and vanilla. Delicious and different.
About the Author
The Recipe for Orange and Almond Cake (From “Everything Tastes Better Outdoors”)
Wash two of the best, juiciest oranges you can find. Kara Kara oranges are perfect for this recipe, they are seedless, but any best orange will do. To be honest, once these oranges simmer for a few hours, you can’t even find the seeds!
Simmer them, unpeeled, in water to cover for 2 hours. Remove the oranges from the water and let them cool.
Cut them open and remove the seeds. Puree the oranges including the peel in the bowl of your food processor.
Line a 9 inch spring form pan or cake pan with parchment paper, then spray with non stick spray or butter and flour. Shake off excess flour. Set aside.
Preheat oven to 400º
Into the cleaned food processor bowl, puree 2 cups plus 2 tablespoons of almonds.
Add 6 beaten eggs, 1 cup, plus 1 tablespoon of granulated sugar, 1 teaspoon of baking powder and the puree of oranges. Pulse to combine completely. Next, pour into the prepared baking pan.
Bake for 1 hour or until a knife inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.
This Orange and Almond Cake is lovely served with some freshly whipped cream, orange zest and or slices and fresh berries.
Enjoy
Ingredients
- 2 large oranges
- 6 eggs
- 2 cups plus 2 tablespoons almonds, ground (3 1/2 cups after they are processed)
- 1 cup plus 1 tablespoon granulated sugar
- 1 teaspoon baking powder
Garnish
- Freshly whipped cream or Greek yogurt with honey/brown sugar and vanilla
- Orange Zest
- Orange Slices
- Fresh berries (any kind)
Instructions
- Simmer oranges, unpeeled, in water to cover for 2 hours.
- Remove the oranges from the water and let them cool.
- Cut them open and remove the seeds. (If you can't find any after the boiling process, don't worry, they will be pureed if they are there.)
- Puree the oranges including the peel in the bowl of your food processor. Transfer pureed orange to a bowl, set aside while you prepare the cake.
- Line a 9 inch spring form pan or cake pan with parchment paper, then spray with non stick spray or butter and flour. Shake off excess flour. Set aside.
- Preheat oven to 400º
- Into the cleaned food processor bowl, puree 2 cups plus 2 tablespoons of almonds.
- Add 6 beaten eggs, 1 cup, plus 1 tablespoon of granulated sugar, 1 teaspoon of baking powder and the puree of oranges.
- Pulse to combine completely. Next, pour into the prepared baking pan.
- Bake for 1 hour or until a knife inserted in the center comes out clean.
- Allow the cake to cool completely before removing from the pan.
- This cake delicious on its own, but also goes well served with some freshly whipped cream, orange zest and/or slices and fresh berries.
Optional topping
- Mix 1 cup non-fat Greek yogurt with 2 tablespoons honey or brown sugar and 1 teaspoon pure vanilla extract. Whip to combine. Serve on top with fresh fruit.
From the recipe by Claudia Roden Karen Harris https://www.bittersaltysoursweet.com
This looks delicious any idea on how I can substitute the eggs for?
Hi Jodi. There are a number of Ways but I haven’t tried yet. Let me do some research and get back to you on this particular recipe!