This orange almond cake is one of my most favourite deserts. I have been making it again and again for so many times and on many different occasions. I first made this as a “thank you and farewell” party for my husband and his ex-colleagues when we decided to move back to Sydney from Perth. Then I made it on the birthdays of the family members. I made it so many times for the family that now, for me, I call it “The family cake”
Even if you are a person who does not have a sweet tooth or does not like desert very much, you will definitely fall in love with this orange almond cake at first bite. With every single bite, the cake just melts in your mouth with the aroma of natural sweet orange and the freshness of the citrus flavour from the orange zest. Not only that, the almond meal seems to suck up all the juice from the oranges and lemon to give the cake a very moist and smooth texture an nutty flavour.
The most beautiful thing of this orange almond cake is that it does not use any flour. The natural sweetness of navel oranges helps to cut down the sugars significantly in the recipe. Rose water, lemon and orange juice is a great combination and a great way to compliment the citrus flavour of the cake and creates an excellent light and tangy healthy desert. Below recipe is just for you. Do not wait to give it a go and I hope you will enjoy it!
- 3 eggs
- 1/2 cup (110 g) caster sugar
- 3 cups (300 g) almond meal
- 1 tea spoon baking powder
- orange zest
- 1/2 large lemon (juice)
- 1/4 cup ( 55 g)
- 1 tea spoon rose water
- Wash the all the orange thoroughly and place 3 small oranges in a saucepan covered with cold water, bring to the boil then simmer at very low heat for about 1 hour. Remove the orange from the saucepan and refesh under cool water, drain and chop into chunks, discard any seed. Place the chopped oranges in a blender and puree until almost smooth (I prefer not to puree until smooth as I like feel the beautiful and fresh taste of the orange rind)
- Preheat the oven at 170oC (fan forced)
- In a mixing bowl, beat the eggs, combine the sugar and use an electric beater to wish until thick. Add almond meal and baking powder and mix gently until combined
- Lightly spray / brush a 20 cm diameter baking tray with olive oil and pour the mixture into the baking tray and bake for 1 hour. Remove the cake from the oven and let it stand in the baking tray for 20 minutes then turn the cake onto a cake stand or plate.
- While baking the cake, prepare the syrup. Firstly, remove the zest from the orange by using a sharp knife and move round and round the orange to get very long zests or simply just use the vegetable peeler, peel the zest off the orange into long, thin strips. Add little water into a small saucepan and bring to boil, add the orange zest in and cook at medium heat for about 10 minutes until soft. Drain well and dry with kitchen tower, set a side.
- Squeeze the juice from 1.5 small oranges and 1/2 large lemon into a small saucepan, add the sugar in, mix well and bring to the boil. Add the orange zest in and cook for about 10 minutes more until the sugar dissolves and the syrup’s thicken. Add the rose water in.
- Pour the the orange lemon and rose water syrup all over the top of the cake and it is ready to be served.