Moroccan Orange and Almond Cake
Transport your taste buds to North Africa with this sumptuous Moroccan Orange and Almond Cake, a naturally gluten-free dessert brimming with vibrant flavors and moist, tender texture. Made with whole oranges—peel and all—this cake boasts a citrusy brightness that pairs beautifully with the nutty richness of ground almonds. Slow-simmered oranges create an irresistibly fragrant puree, while a hint of baking powder gives it just the right rise. This no-flour cake is perfectly sweetened with granulated sugar and finished with a delicate dusting of powdered sugar, making it an elegant option for any special occasion or afternoon indulgence. Best served at room temperature, it’s delightful on its own or alongside a dollop of whipped cream or Greek yogurt. With just 20 minutes of prep and a simple one-bowl method, this Mediterranean-inspired treat is both effortless and unforgettable.
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Ingredients
- 2 large Whole oranges
- 6 large Eggs
- 200 grams Granulated sugar
- 250 grams Ground almonds (almond meal)
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
Directions
Step 1
Place the whole oranges in a large pot and cover them with water. Bring to a boil, and let them simmer for 1.5 to 2 hours until they are very soft. Top up the water as needed to keep the oranges covered.
Step 2
Drain the oranges, allow them to cool slightly, and then cut them into quarters. Remove any seeds and blend the oranges (peel and all) into a smooth puree using a food processor or blender. Set aside to cool.
Step 3
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) springform cake pan and line the bottom with parchment paper.
Step 4
In a large mixing bowl, beat the eggs and granulated sugar together until pale and thickened, about 2-3 minutes.
Step 5
Fold in the orange puree, ground almonds, baking powder, and salt until well combined. The batter will be quite wet, which is normal.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
Step 8
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 9
Optional: Once cooled, dust the top of the cake with powdered sugar before serving.
Step 10
Serve at room temperature. This cake pairs beautifully with a dollop of whipped cream or Greek yogurt.
Nutrition Facts
| Serving size | (1139.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2870.0 |
| Total Fat 152.6g | 0% |
| Saturated Fat 18.6g | 0% |
| Cholesterol 1116mg | 0% |
| Sodium 1467.5mg | 0% |
| Total Carbohydrate 316.9g | 0% |
| Dietary Fiber 40.0g | 0% |
| Total Sugars 261.6g | |
| Protein 94.1g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 975.2mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 2847.4mg | 0% |
Source of Calories