Orange and Almond Spanish Cake

Immerse yourself in the vibrant flavors of Spain with this Orange and Almond Spanish Cake, a classic gluten-free dessert that celebrates the natural sweetness of whole oranges and the delicate nuttiness of almond flour. This moist and aromatic cake is made by boiling whole oranges until tender, then blending them into a zesty purée—peel and all—for maximum citrusy flavor. Combined with lightly whisked eggs, a touch of granulated sugar, and almond flour, the result is a beautifully textured cake that's both light and satisfying. Perfectly golden and subtly sweet, this Mediterranean-inspired treat pairs wonderfully with tea or coffee, and a dusting of powdered sugar elevates its simple elegance. With just 20 minutes of prep and no intricate techniques required, this recipe is a go-to for bakers of all levels looking to impress with authentic, vibrant flavors.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 2 Whole oranges
• 6 Eggs
• 200 grams Granulated sugar
• 250 grams Almond flour
• 1 teaspoon Baking powder
• 2 tablespoons Powdered sugar (optional, for dusting)

Directions

Step 1

Wash the whole oranges thoroughly. Place the oranges in a pot, cover them with water, and bring to a boil. Simmer for about 1 hour until soft. Let them cool completely.

Step 2

Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round springform pan and line the bottom with parchment paper.

Step 3

Cut the cooled oranges into quarters and remove any seeds. Blend the oranges, including the peel, in a food processor until smooth to form an orange purée.

Step 4

In a large mixing bowl, whisk the eggs and granulated sugar together until light and creamy.

Step 5

Fold in the orange purée, almond flour, and baking powder, mixing gently until fully combined.

Step 6

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 50–60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it with foil during the last 15 minutes of baking.

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

Once cooled, dust the top with powdered sugar if desired. Slice and serve.

Nutrition Facts

Serving size	(1029.6g)

Amount per serving	% Daily Value*
Calories	2809.6

Total Fat 153.9g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat g
Cholesterol 1116mg	0%
Sodium 875.0mg	0%
Total Carbohydrate 303.6g	0%
Dietary Fiber 33.0g	0%
Total Sugars 249.4g
Protein 93.7g	0%

Vitamin D 246IU	0%
Calcium 807.7mg	0%
Iron 14.4mg	0%
Potassium 888mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 12.6%

Carbs: 40.8%