2h 10m$9.78Moroccan Orange Almond Cake
A Moroccan-inspired citrus almond cake made with whole oranges, almond flour, eggs, sugar, and warm cinnamon. Moist, fragrant, and naturally alcohol-free, it is a bright dessert for a home baking project.
- Energy
- 297 calories per serving
- Protein
- 11 g per serving
- Carbs
- 30.4 g per serving
- Fat
- 15.8 g per serving
- Sodium
- 131 mg per serving
Shopping options
almond flour
2.5 Cup
Simple Truth® Gluten Free Superfine Almond Flour
56%
granulated sugar
1 Cup
Kroger® Pure Cane Granulated Sugar
11%
sliced almonds
0.25 Cup
SLICED ALMONDS - KROGER - 4 OZ
22%
ground cinnamon
1 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
2%
unsalted butter, softened
1 Tablespoon
Kroger® Unsalted Butter Sticks
3%
baking powder
1 Teaspoon
Kroger® Baking Powder
2%
powdered sugar
1 Tablespoon
Kroger® Confectioners Powdered Sugar
1%
large eggs
5 Each
Kroger® Grade A Large White Eggs
83%
navel oranges
2 Count
Medium Fresh Navel Oranges- Each
100%
fine salt
0.25 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 10 servings
Cook this recipe
- navel oranges-2 medium
- almond flour-2.5 cups
- large eggs-5 each
- granulated sugar-1 cup
- sliced almonds-0.25 cups
- unsalted butter-1 tbsp
- powdered sugar-1 tbsp
- ground cinnamon-1 tsp
- baking powder-1 tsp
- fine salt-0.25 tsp
Preheat the oven to 350°F and grease the cake pan with softened butter. Line the bottom with parchment paper and wash the navel oranges well.
Place the whole oranges in the saucepan, cover with water, and bring to a gentle simmer. Cover and cook for 50 to 60 minutes, until the oranges are very soft.
Use oven mitts or pot holders when handling the hot covered saucepan.
Drain the oranges and let them cool until safe to handle. Cut them into quarters, remove any seeds, and puree the whole orange pieces in a food processor until smooth and thick.
Let the boiled oranges cool before cutting to prevent burns.
In a large bowl, whisk the eggs and granulated sugar for about 2 minutes, until slightly pale and foamy.
Wash hands and utensils after handling raw eggs.
In a medium bowl, stir together the almond flour, cinnamon, baking powder, and salt. Fold the dry mixture into the egg mixture, then fold in the orange puree until the batter is evenly combined.
Pour the batter into the prepared pan and smooth the top. Sprinkle with sliced almonds in an even layer.
Bake for 45 to 55 minutes, until the top is deep golden, the center feels set, and a toothpick comes out with moist crumbs.
Use oven mitts when handling the hot cake pan and oven rack.
Cool the cake in the pan for 20 minutes, then loosen the edge and transfer to a wire rack. Cool completely, dust with powdered sugar, and slice to serve.
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