Friday, October 14, 2011

Mmmmmmmmmoist almond and orange cake

When I saw this recipe, I just had to try it. In this recipe there's no flour and no butter. Sounds good to me. You'll have to boil (!) organic oranges and then you have to process them, including the peel. It sounds strange but it really works!

orange and almond cake

What do you need?

2 organic oranges
250 g ground almonds
250 g white sugar
6 eggs
2 tbsp orange blossom water
1 tsp (glutenfree) baking powder

Take a large saucepan, fill it with water and bring to the boil. Wash the oranges thoroughly and put them in the water. Put a lid on the pan and let it boil for 90 minutes.

Drain the oranges, cut them in four and remove all the pits. Process them in a food processor until smooth.

Whisk the eggs with the sugar until white and very thick (5 minutes). Slowly whisk in the almond flour, orange blossom water, baking powder and the processed oranges.

Grease a baking tin with butter and line the bottom with parchment paper. Pour in the batter and let it bake in a pre-heated oven for 50 to 60 minutes at 190°C.

Have fun!


  1. Wow looks so good! And what a brilliant color =)

  2. yes, it sounds very interesting! I'd love to make it... and such a gorgeous photo!

  3. @ Xiaolu, that yellow... well it's all natural. I have my own chickens and they live like queens. All organic of course. ;-)

  4. This looks simply wonderful! what a genius little recipe and your photography is second to none, gorgeous :)

  5. Wonderful looking cake!
    You can see how moist the cake is from your photo

  6. delicious looking cake lovely site nice to meet you

  7. i agree - the cake looks amazing and the technique of boiling the orange is not one I usually see :) gonna try this soon!

  8. oh and i forgot to ask - what type of oranges you suggest would be suitable? and if I don't have orange blossom water, can I sub it with vanilla or just omit it? thanks :D

  9. You can take any kind of oranges. The juicy ones are the best. ;-) You can sub the orange blossom water with vanilla yes. ;-)

  10. The color is so gorgeous and I love how you cook the oranges before processing them - very unique. I have never used orange blossom water (or any blossom water) - is this essential?

  11. I really like it because it gives it an eastern touch. I use orange blossom quite often. If you're making fresh mint tea, add a couple of drops of orange blossom. It's so great.

    But you can sub it with vanilla.

    I have my own chickens, that's why the cake is so bright yellow. ;-)

  12. This post is so fetish-worthy, I’ve been inspired to include it in my Friday Food Fetish blog. If you have any objections, please let me know

  13. This looks delicious! I might put a key-lime spin on it since I got a bumper crop of those this year.

  14. this looks SO good!! thanks for sharing x

  15. This cake is perfect! I did it and it was wonderful! Thanks for the recipe!