Claudia Roden’s Orange and Almond Cake
Updated Oct. 11, 2023
- Total Time
- 3 hours
- Prep Time
- 2 hours
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2large oranges
- 6eggs
- ½pound ground almonds
- ½pound sugar
- 1teaspoon baking powder
Nutritional analysis per serving (10 servings)
274 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 27 grams sugars; 8 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
- Step 2
Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
- Step 3
Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
- This is a very moist cake and goes especially well with blueberries, raspberries, strawberries, peaches, plums, apricots and nectarines.
Private Notes
Comments
Twice in three weeks, I've made this fail-proof cake, the second time with 3 Meyer lemons instead of the two oranges called for. Both times I used only 5 large eggs, 1 cup of sugar and 1 1/2 cups of ground almonds.
I appreciate the comments standardizing this recipe, and will add mine:
• preheated oven to 375 degrees, not 400.
• 9" springform pan
• 5 extra-large eggs
• 1 cup sugar
• 2 cups ground almond meal -- from Trader Joe's (easy & fast!)
• added 1/2 tsp salt, otherwise following the recipe w the oranges and baking powder
• Baked 55 min.
A simple, excellent cake. Sprinkled powdered sugar, rasperries and strawberries on top of slices. Will make again!
A little known secret.. Zap the two oranges in water on high in your microwave. 15 minutes would do it. This marvellous cake is awesome!!?
Interesting observation: people either love the cake with the strong orange flavor and moisture texture, or you are not into this. Almost no in-between. Made this for the private baker sale at the local museum, and my 4th time making it this month.
I’m not sure what I did wrong, but my cake came out undercooked inside, nearly burnt on the outside, and very bitter. I tried my best to follow the instructions to a T. Wondering what I did wrong… has anyone else had this issue?
I adapted this to make mini-muffin sized cakes. Reduced eggs to 5. All other measurements the same (sugar and flour by weight). It took some experimenting, but I found the magic bake numbers to be 19 minutes at 370° F, rotating pan 180° at the 10 minute mark. Cool well before removing from silicone mini muffin tin.