The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Finer Details
  • Suppliers
  • Contact Gina
You are here: Home / Thermomix / Orange and Almond Cake

Orange and Almond Cake

10/05/2016 by Gina Leave a Comment

There is something very special about the aroma of freshly cooked citrus perfuming your home … and that is exactly what happens when you are making this cake. It always makes me think of special times like Christmas!

This cake is gluten free and dairy free and very easy to make … although you do need to start a few hours ahead to allow for the oranges to steam and cool before using them. It also takes 1-1/2 hours to bake which is quite a long time for a cake, but I bake it at a slightly lower temperature to ensure it cooks right to the middle.

You will need 4 to 5 oranges based on their sizes, as you need 400g cooked orange for the cake (it is best to steam more than you need rather than less and use the leftover for another purpose … see note at end), and you need at least 1 to 2 oranges for the topping of the cake to ensure you get a good coverage of orange circles.

I store all my nuts in the freezer and always mill them straight from there, giving me a lovely fine texture which is important for this recipe. This recipe uses 400g so I mill 200g at a time … if you mill 400g all at once you will get a coarse grind which will affect the lightness of the cake. Finer is definitely better. You also need to use blanched almonds for this recipe.

Although I use fine polenta I also mill it for 10 seconds to break it down even further to get a texture to match the almond meal … I include the polenta to help soak up some of the moisture from the oranges so that the cake is not too “wet”.

This cake is perfect as a dessert cake with thick mascarpone or creamed yoghurt on the side, and keeps well for a few days at room temperature which is an added bonus (but I am sure it won’t last too long!).

Use for extra pureed orange: Leftover pulp will keep in the fridge for a few days, and is delicious cold mixed in with some thick yoghurt and served as a snack sprinkled with nuts, as a side with the cake, or as a topping on your brekkie (porridge, soaked oats, or granola). Alternatively spread some pulp on buttered sourdough toast, but be aware that it has no sugar in it so will be quite tart which I like, so if you need to mix in a little honey or maple syrup. I think it is delicious!

The oranges ready to steam
Fresh oranges sliced thinly and placed on base of cake tin on top of a little butter and light muscovado sugar
Steamed oranges cut into quarters with the skin on and ready to mix
Orange pulp blended for 10 seconds … pulp removed, but 400g put back into ™ bowl
Rest of ingredients added (I recommend in recipe to put eggs in first) …
… and blended for 10 seconds, scrape around bowl, and reblended for another 10 seconds
Batter poured over orange slices and ready to bake
Baked and ready to rest for 15 minutes … this is the pic of my first attempt which had a crack in it, but my 3rd attempt didn’t (I had changed the recipe a little) but I forgot to take a pic … but this gives an idea of what it should look like minus the crack!
Cake turned out onto serving plate …
… and topped with jam glaze
Allow to cool completely …
… before serving

Orange and Almond Cake
 
Save Print
Prep time
15 mins
Cook time
2 hours 15 mins
Total time
2 hours 30 mins
 
... before serving

Author: Gina @ The Passionate Pantry
Serves: 12 slices
Ingredients
  • 400g whole blanched almonds
  • 100g fine polenta

  • 4 to 5 whole navel oranges (depending on size … see notes)
  • small amount of butter on base of tin, or use light olive oil for dairy free
  • sprinkling light brown muscovado sugar, or brown sugar, on base of tin

  • 7 x 60g eggs
  • 400g golden caster sugar
  • 3 tsp baking powder (level spoons)

  • ½ cup apricot jam or marmalade to coat top of cake
  • 1 tbls filtered water
Instructions
  1. Place 200g almonds into TM bowl and mill 10 seconds / speed 7 … put aside
  2. Place second lot of 200g almonds into TM bowl and mill 10 seconds / speed 7 … add to other almonds
  3. Place polenta into TM bowl and mill 10 seconds / speed 9 … add to almonds … cover almonds and polenta and put aside until making the cake later … do not clean ™ bowl
  4. Place 1 litre of water into TM bowl and lock lid in position
  5. Place base of Varoma on top of TM bowl, press scale, and put two oranges into base … ensure you have at least 400g of orange, if not add another orange
  6. Place Veroma lid in position and steam oranges 45 minutes / Veroma / speed 2
  7. Remove Veroma and put aside for an hour to allow oranges to cool a little
  8. Whilst oranges are cooling grease and line 24cm (base measurement) round cake tin and place onto a baking sheet
  9. Lightly spread a small amount of butter on base of tin, or brush over light olive oil for dairy free
  10. Sprinkle over a small amount of light muscovado sugar
  11. Very thinly slice the extra oranges (remove top and bottom of oranges first … you may not need it all as it depends on how large your oranges are but you want to cover the whole base in overlapping slices … use leftovers in a salad that night)
  12. Place orange slices in overlapping circles on the base of the tin … start with 3 or 4 slices in the middle, then surround them with overlapping slices leaving a 1-1/2cm border from the tin so that the orange slices are not right up against the edge
  13. When you are ready to make the cake preheat oven to 160 degrees fan forced and place rack into middle of oven
  14. Trim top and bottom off the cooked oranges, but leave the rest of the skin on, and cut into quarters
  15. Place oranges in TM bowl and blend 10 seconds / speed 6 … the mix will look a little lumpy but that is what you want
  16. Remove orange to a separate bowl, then return 400g to TM bowl (save the rest for another use … see notes)
  17. Add eggs, almonds, polenta, sugar and baking powder and mix 10 seconds / speed 6
  18. Scrape around bowl and blend again for a further 10 seconds / speed 6
  19. Pour mix carefully over oranges in cake tin and smooth top
  20. Bake 60 minutes, turn tin around in oven and continue baking for 30 minutes, or until golden brown and skewer inserted into centre comes out clean (it takes exactly 90 minutes in my oven)
  21. Allow cake to rest in tin for 15 minutes before turning out onto a serving plate
  22. Whilst cake is still warm mix apricot jam or marmalade with the filtered water, heat lightly in a pan to melt the jam and combine with the water, then pass through a sieve to remove any lumps to give a clear finish … spread generously over top of cake taking it right to the edge (you may have some leftover if your jam does not have a lot of peel but it is best to have more than you need as you don’t want to have too little)
  23. Allow to cool completely before cutting and serving
  24. Keeps well for a few days at room temperature in a sealed container
Notes
This cake is gluten free and dairy free and very easy to make … although you do need to start a few hours ahead to allow for the oranges to steam and cool before using them. It also takes 1-1/2 hours to bake which is quite a long time for a cake, but I bake it at a slightly lower temperature to ensure it cooks right to the middle.

You will need 4 to 5 oranges based on their sizes, as you need 400g cooked orange for the cake (it is best to steam more than you need rather than less and use the leftover for another purpose ... see note at end), and you need at least 1 to 2 oranges for the topping of the cake to ensure you get a good coverage of orange circles.

I store all my nuts in the freezer and always mill them straight from there, giving me a lovely fine texture which is important for this recipe. This recipe uses 400g so I mill 200g at a time … if you mill 400g all at once you will get a coarse grind which will affect the lightness of the cake. Finer is definitely better. You also need to use blanched almonds for this recipe.

Although I use fine polenta I also mill it for 10 seconds to break it down even further to get a texture to match the almond meal … I include the polenta to help soak up some of the moisture from the oranges so that the cake is not too “wet”.

This cake is perfect as a dessert cake with thick mascarpone or creamed yoghurt on the side, and keeps well for a few days at room temperature which is an added bonus (but I am sure it won't last too long!).

Use for extra pureed orange: Leftover pulp will keep in the fridge for a few days, and is delicious cold mixed in with some thick yoghurt and served as a snack sprinkled with nuts, as a side with the cake, or as a topping on your brekkie (porridge, soaked oats, or granola). Alternatively spread some pulp on buttered sourdough toast, but be aware that it has no sugar in it so will be quite tart which I like, so if you need to mix in a little honey or maple syrup. I think it is delicious!
3.5.3251

 

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Baking, Cakes, Dairy Free, Dessert, Eggs, Fruit, Gluten Free, Main Ingredients, Meals and Courses, Recipes, Special Diets, Thermomix

« Chocolate, Almond and Craisin Biscotti
Roasted Chicken Thighs with Coconut and Lime »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

Follow me on Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,659
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry updated their profile picture.

4 months ago

The Passionate Pantry
The Passionate Pantry ... See MoreSee Less

Photo

View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Connect on Instagram

The Passionate Pantry

thepassionatepantry

Food lover and whole foods advocate

Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
Load More Follow on Instagram

Copyright The Passionate Pantry © 2025

 

Loading Comments...