Whole orange and almond cake recipe
Created by The Tesco Recipes team
Bake this impressive whole orange and almond cake for a teatime treat or elegant dessert. Three whole oranges are cooked until soft and blitzed into the gluten-free almond cake batter – juice, peel and all – for a tender crumb bursting with citrus flavour. Decorate with a drizzle of orange icing and some chopped almonds, if you like.
See method- Serves 10
- 30 mins to prepare and 3 hrs cooking, plus cooling
- 379 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 3 small oranges
- 6 large eggs
- 225g caster sugar
- 300g ground almonds
- 1 tbsp gluten-free baking powder
To decorate
- 75g icing sugar, plus extra for dusting
- 1 orange, zested and ½ juiced
- 20g whole almonds, roughly chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1590kJ 379.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 36g
of the Reference intake
Carbohydrate 37.9gProtein 11.9gFibre 1.0g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- For the cake, remove any green stalks from the oranges then put them in a saucepan and cover with water. Bring to the boil, cover and simmer gently for 1½ hrs until very soft. Drain and leave to cool completely.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm round cake tin. Quarter the boiled oranges and remove any pips then put them in a blender or food processor, skin and all, with the eggs, sugar, almonds and baking powder. Blitz for a few secs until smooth and fully combined.
- Transfer the mixture to the prepared tin and place on a baking tray. Bake for 1¼–1½ hrs until golden, firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
- To decorate, sieve the icing sugar into a bowl and stir in most of the orange zest. Gradually stir in enough orange juice to make a smooth icing. Place the cooled cake on a serving plate and drizzle with the icing. Scatter with the remaining zest and chopped almonds then finish with a dusting of icing sugar. The cake will keep in an airtight container in the fridge for up to 5 days.
- See more Cake recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
