Orange almond cake recipe
Torta all’arancia e mandorle
A truely remarkable orange almond cake recipe with a rich taste and texture in spite of the fact that it contains neither butter nor flour.
Before the end of the orange season, I want to share this recipe, which is truly remarkable for its rich taste and texture in spite of the fact that no butter or fat is added. Instead it uses ground almonds and two whole boiled oranges that are blended with the peel. It’s so easy and with those ingredients, you don’t have to feel guilty for wanting another piece (with or without a scoop of vanilla ice cream).
Ingredients
2 organic oranges
2 grated carrots
3 dl (240 g) sugar
2 dl (120 g) flour
6 eggs
1 tsp baking powder
150 g blanched and finely grinded almonds
Preparation
Wash the oranges and boil them soft – it may take an hour.
Whisk eggs and sugar until white.
Stir in baking powder, grated carrot and ground almonds.
Cut the boiled oranges in halves. Remove seeds and stem – top and bottom – and blend them to a smooth paste.
Fold the oranges into the almond and egg mixture.
Grease a cake tin with oil or butter and dust it with flour.
Pour the mixture into the tin and bake it at 170 C (340 F) for about 30 minutes.
Leave the orange almond cake to cool before removing the tin.
Other orange based recipes
Orange custard recipe for desserts and cakes
Chicken with chickpeas and oranges
so lovely! superb!
Beautiful simplicity. I adore both citrus and almonds. I must try this.
Will try soon.
Very Interesting recipe..and I can imagine the awesome flavor from oranges and almonds..yummy!
Thanks for sharing and have a wonderful weekend!!!
It says no flour in the comments then says 120g of flour in the list of ingredients – can some one tell me whats right?
Sorry, my mistake. There’s no flour in the original recipe (with the exact same measures), but I’ve found it too hard to bake without the flour, so I’ve added 120 g. That way I think the result becomes nicer, but I suspect it has something to do with the dryness and texture of the almonds, as I don’t grind them very finely. Still, I’ve never made this cake and had anything left over after a day or too, so we think it is really good:)