Italian Orange Cake
This cake has an unusual technique, and a fantastic flavor! Please note the time needed for this cake: you’ll need at least 1 ½ hours to simmer and cool the oranges before you mix it together and bake it. The time is hugely worth it!
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Course: Dessert
Cuisine: Israeli & Palestinian, Italian
Keyword: Baking, Cake, Gluten-Free
Servings: 12
Calories: 299kcal
Author: From Liat Shirit

Ingredients

  • 2 oranges
  • 1 tablespoon olive oil
  • 2 ⅔ cups almond flour ((300grams))
  • 1 teaspoon baking powder
  • 6 eggs
  • 1 teaspoon salt
  • 1 ⅓ cups sugar ((265 grams))
  • 1 teaspoon vanilla extract
  • ¼ cup almonds (sliced or slivered. You may want slightly more)
  • 1 tablespoon confectioners sugar

Instructions

  • Place the oranges in a small stockpot, and cover with water. Place a weight (perhaps smaller lids, or a heatproof plate) on top of the oranges to make sure they remain submerged. Cover the pot, and bring to a boil. Lower the heat to low, and simmer for two hours. Check occasionally to make sure the oranges remain submerged for the whole cooking time. Add more water if needed
  • Remove the oranges from the pan, and set aside to cool to room temperature, approximately 20-30 minutes
  • Preheat the oven to 350°
  • Cut a piece of parchment paper to fit the bottom of a springform pan. Grease the pan, place the parchment in it, and set it aside
  • In a bowl, whisk together the almond flour, baking powder, and salt. Set this aside
  • Cut the green stem off the oranges, and cut the very end off the oranges on the other side. Cut the oranges into chunks, and place into a food processor, including the seeds/pits
  • Add the olive oil, and puree this until it’s a thick puree. Set this aside
  • With an electric mixer, beat the eggs while gradually adding the sugar. Beat this mixture for 3 minutes. Beat in the orange puree, then the vanilla
  • Add in the almond flour mixture, and beat until thoroughly combined
  • Pour into the prepared springform pan, and sprinkle to almonds over the top
  • Bake for 70 minutes, or until a cake tester or toothpick comes out clean from the center. Rotate the cake halfway through the baking. If you’re concerned that the cake may be getting too browned towards the end of baking, cover it with aluminum foil to protect it
  • Cool the cake for 10 minutes, and remove it from the pan
  • Sprinkle with confectioner’s sugar before serving

Notes

Notes:
  • You don’t have to toast the almonds before putting them on the cake, as they’ll brown on top while it’s baking
  • Please don't be tempted to reduce the sugar in this recipe. This amount of sugar balances both the sweetness and the bitterness that comes from the orange's pith, the white layer that's just below the skin
Nutrition Facts
Italian Orange Cake
Serving Size
 
12 g
Amount per Serving
Calories
299
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
82
mg
27
%
Sodium
 
261
mg
11
%
Potassium
 
93
mg
3
%
Carbohydrates
 
32
g
11
%
Fiber
 
4
g
17
%
Sugar
 
26
g
29
%
Protein
 
9
g
18
%
Vitamin A
 
168
IU
3
%
Vitamin C
 
12
mg
15
%
Calcium
 
101
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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