Moroccan Orange Almond Cake
A moist citrus almond cake made with whole oranges and cinnamon. The total time includes cooling the oranges and the baked cake.
- alcohol-free
- almond
- baking
- cake
- dessert
- Gluten-Free
- Moroccan
- orange
- Vegetarian
- world desserts
- Rating
- 5 stars from 2 ratings
Shopping options
Check ingredients to include themPackage used · most used first
navel oranges · 2 Count
Medium Fresh Navel Oranges- Each
100%
Details
large eggs · 5 Each
Kroger® Grade A Large White Eggs
83%
Details
almond flour · 2.5 Cup
Bob's Red Mill® Almond Flour
56%
Details
sliced almonds · 0.25 Cup
Kroger® Sliced Almonds
22%
Details
granulated sugar · 1 Cup
Kroger® Pure Cane Granulated Sugar
11%
Details
unsalted butter, softened · 1 Tablespoon
Kroger® Unsalted Butter Sticks
3%
Details
ground cinnamon · 1 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
2%
Details
baking powder · 1 Teaspoon
Kroger® Baking Powder
2%
Details
powdered sugar · 1 Tablespoon
Kroger® Confectioners Powdered Sugar
1%
Details
fine salt · 0.25 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 10 servings
Cook this recipe
- navel oranges-2 medium
- almond flour-2 1/2 cups
- large eggs-5 each
- granulated sugar-1 cup
- sliced almonds-1/4 cup
- unsalted butter-1 tablespoon
- powdered sugar-1 tablespoon
- ground cinnamon-1 teaspoon
- baking powder-1 teaspoon
- fine salt-1/4 teaspoon
Grease the cake pan with softened butter, line its bottom with parchment, and preheat the oven to 350°F before baking. Wash the oranges before simmering them. Start preheating while the cooked oranges cool.
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.
Let the drained oranges cool until safe to handle, then remove any seeds and puree the whole fruit until smooth and thick. Allow about 30 minutes for cooling, or longer as needed. Quarter the oranges before processing and follow the processor’s instructions for warm foods.
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 in the pan for 20 minutes, then on a wire rack until completely cool. Loosen the edge before transferring the cake. Allow about 1 hour on the rack, or longer as needed, then dust with powdered sugar and slice.
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