Almond Flour Orange Cake

Almond Flour Orange Cake is a delightful gluten-free dessert that’s bursting with citrus flavor and a tender, moist texture. Made with almond flour and whole oranges, this cake is naturally sweetened and perfect for any occasion—from afternoon tea to a sophisticated dinner party. Let’s whip up this vibrant treat!

Ingredients

• Almond Flour (2 ½ cups)
  The base of this cake, almond flour gives it a nutty flavor and moist texture. Use finely ground almond flour for the best results.
• Oranges (2 medium)
  Whole oranges (skin and all!) add an intense citrus flavor. Boil them beforehand to soften and mellow the bitterness.
• Eggs (4 large)
  Provide structure and richness to the cake.
• Sugar (¾ cup)
  Balances the citrus tang and enhances the natural sweetness of the oranges. Substitute with honey or a sugar alternative for a refined sugar-free option.
• Baking Powder (1 teaspoon)
  Helps the cake rise and keeps it light.
• Salt (a pinch)
  Balances the flavors and enhances the sweetness.
• Powdered Sugar or Orange Zest (for garnish, optional)
  A light dusting or sprinkle adds a decorative and flavorful finish.

How to Make Almond Flour Orange Cake

Step 1: Prepare the Oranges
Place the whole oranges in a pot and cover them with water. Bring to a boil and simmer for 1 hour to soften the skin and reduce bitterness. Drain the water, allow the oranges to cool, and then cut them into quarters, removing any seeds.

Step 2: Blend the Oranges
In a blender or food processor, puree the oranges (peel and all) until smooth. Set aside.

Step 3: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal.

Step 4: Make the Batter
In a large mixing bowl, whisk together the eggs and sugar until pale and frothy. Stir in the orange puree, almond flour, baking powder, and a pinch of salt. Mix until well combined.

Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Garnish
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar or sprinkle with orange zest before serving.

Equipment Needed

• Medium pot (for boiling oranges)
• Blender or food processor
• Mixing bowl
• Whisk or electric mixer
• 8-inch round cake pan
• Spatula and wire rack

Frequently Asked Questions

Can I use another type of citrus?
Yes, you can substitute oranges with lemons or mandarins for a different flavor profile. Keep in mind that lemons will make the cake more tangy.

What if I don’t have almond flour?
You can make your own by grinding blanched almonds in a food processor until fine, but be careful not to over-process or it’ll turn into almond butter.

Is this cake freezer-friendly?
Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw it at room temperature before serving.

Can I make this cake dairy-free?
This recipe is naturally dairy-free, so no modifications are needed!

What can I serve with this cake?
A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of honey pairs beautifully with the cake.

Can I make this refined sugar-free?
Yes, substitute sugar with honey, maple syrup, or a granulated sugar alternative like coconut sugar. Adjust the quantity based on sweetness.

Why is my cake crumbly?
Almond flour cakes can be more delicate than those made with wheat flour. Be sure to let the cake cool completely before slicing to prevent crumbling.

Conclusion

This Almond Flour Orange Cake is a simple yet sophisticated dessert that’s packed with natural flavor and wholesome ingredients. It’s perfect for gluten-free diets or anyone who loves a moist, citrusy cake. If you try this recipe, I’d love for you to share it on Facebook or save it to Pinterest for later. Enjoy every zesty bite!