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Recipe combo

Moroccan 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.

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Ingredients and instructions

Servings
10
Total time
2 hr 10 min
Prep
20 min
Cook
1 hr 50 min

Ingredients

  • 2 Count navel oranges - 2 medium (about 14 oz total), About 14 oz total; boiled whole until very soft, then quartered, seeded if needed, and pureed.
  • 2.5 Cup almond flour - 2 1/2 cups (240 g), 240 g total.
  • 5 Each large eggs - 5 count, whisked
  • 1 Cup granulated sugar - 1 cup (200 g), 200 g total.
  • 1 Teaspoon ground cinnamon - 1 teaspoon
  • 1 Teaspoon baking powder - 1 teaspoon
  • 0.25 Teaspoon fine salt - 1/4 teaspoon
  • 1 Tablespoon unsalted butter, softened - 1 tablespoon (14 g), 14 g total; used to grease the pan.
  • 0.25 Cup sliced almonds - 1/4 cup (25 g), 25 g total.
  • 1 Tablespoon powdered sugar - 1 tablespoon (8 g), 8 g total; used for dusting the cooled cake.

Instructions

  1. Preheat and prepare the pan

    1. *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.

  2. Simmer the oranges

    2. 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*.

  3. Cool and puree the oranges

    3. 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*.

  4. Whisk eggs and sugar

    4. In a large bowl, whisk the *eggs and granulated sugar* for about *2 minutes*, until slightly pale and foamy.

  5. Combine the batter

    5. 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*.

  6. Fill and top the pan

    6. Pour the batter into the prepared pan and *smooth the top*. Sprinkle with *sliced almonds* in an even layer.

  7. Bake the cake

    7. Bake for *45 to 55 minutes*, until the top is *deep golden*, the center feels set, and a toothpick comes out with *moist crumbs*.

  8. Cool, dust, and serve

    8. 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.