Claudia Roden’s Orange and Almond Cake
Updated October 10, 2023
Andrew Scrivani for The New York Times
- Total Time
- 3 hours
- Prep Time
- 2 hours
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 large oranges
6 eggs
½ pound ground almonds
½ pound sugar
1 teaspoon baking powder
Nutritional analysis per serving (10 servings)
32 grams carbs; 96 milligrams cholesterol; 274 calories; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 4 grams fiber; 73 milligrams sodium; 8 grams protein; 27 grams sugar
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!!?
Can it be frozen for a later day?
Learn from my mistake. Wash your food processor while the cake cooks. The most recent time I made this delicious cake I put it in the dishwasher and left on a trip. The dishwasher was not run for a few days. I came home to a completely cloudy and stained bowl and lid. There’s no way to fix it, the plastic was “etched” by the orange’s acids. Another person’s note to microwave the whole (washed) oranges for 15 minutes instead of boiling for two hours worked perfectly! It makes the cake something you can make at a moment’s notice.
Made this today , delicious!! I was worried it would taste bitter ( the orange puree was bitter) but it was perfect. The balance of sweet, moist and intensely orange was amazing. Served with whipped cream and plum compote. Thanks for the tips , especially the comment about adding cinnamon and cloves to the poaching liquid. My recipe was quartered and concerted to grams. 1 large orange 113 gms sugar 113 gms almond flour 3 eggs. 1/2 tsp salt. 1/2 tesp