The feeling
The orange and almond cake is the perfect autumn pleasure to make at home. There is something comforting about baking with oranges when the air begins to cool. As it bakes, the kitchen fills with the smell of fresh citrus, almonds, and honey.
The photo below is more about the feeling than the cake itself. It shows a small moment of what an autumn afternoon can feel like.
The orange and almond cake at a glance
Difficulty: Easy
Preparation Time: 25 minutes (plus simmering the oranges)
Baking Time: 55 to 65 minutes
Resting Time: Best enjoyed after resting overnight
Serves: 8 to 12 slices
Ingredients
For the orange and almond cake
- 2 medium sweet oranges (Navel or Cara Cara, thin-skinned)
- 3 large eggs
- ¾ cup honey or sugar (or a mix)
- 1 cup ground pistachios
- 2 cups almond flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- (Optional) ½ teaspoon ground cardamom or a few drops of orange blossom water
For the glaze
- ½ cup fresh orange juice
- 2 tablespoons honey or sugar
- (Optional) 1 tablespoon lemon juice or orange liqueur
The autumn orange and almond cake recipe
1. Prepare the oranges
Place the whole oranges in a saucepan and cover them with water. Simmer for about 45 minutes. Replace the water and simmer again until they are very soft. Drain, let them cool, and blend into a puree. Set aside to cool completely.
2. Make the batter
Preheat the oven to 175 °C or 350 °F. Line a 23 cm (9-inch) springform pan with parchment paper and lightly grease the sides.
Whisk the eggs with honey or sugar until pale and slightly frothy. Add the orange puree and vanilla. Fold in the almond flour, ground pistachios, baking soda, salt, and any optional aromatics. Mix until smooth and thick, without overmixing.
3. Bake
Pour the batter into the pan and smooth the surface. Bake for 55 to 65 minutes, covering loosely with foil if it browns too quickly. Cool in the pan for 10 minutes, then transfer to a rack.
4. Glaze
In a small pan, simmer the orange juice and honey for about 5 to 7 minutes, until slightly thickened. Brush the warm glaze over the warm cake and let it soak in.
Serving
The flavor deepens after resting overnight. Serve plain, with a spoonful of yogurt or mascarpone, or a light dusting of powdered sugar and chopped pistachios. The cake keeps well for several days and can be frozen for up to two months.
Optional variations
- Add a touch of cinnamon or a drizzle of dark chocolate for more contrast.
- Mix in one to two tablespoons of olive oil for extra moisture.
- Replace half of the orange puree with apple sauce for a lighter flavor.
You might also like
Roasted Figs With Mascarpone, Honey and Rosemary. Soft roasted figs served with mascarpone, honey, and rosemary. A simple dessert that feels refined, perfect for evenings at home.
Closing note
The autum orange almond cake is the kind of treat to make on an early autumn afternoon when the light turns soft and the air starts getting colder. It invites you to slow down, enjoy the process, and share something fragrant and satisfying.
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